Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 pieces Egg (2 eggs); 1 ¾ cup Unsweetened Vanilla Oatmilk (1 3/4 cups Planet Oat Unsweetened Vanilla Oatmilk); ¾ cup Pumpkin Purée (3/4 cup pumpkin puree); ½ cup Maple Syrup (1/2 cup maple syrup); ¼ cup Cashew Butter (1/4 cup cashew butter); 2 tbsp Coconut Oil (2 tablespoons melted coconut oil); 2 tsp Vanilla (2 teaspoons vanilla extract); 2 ½ cup Rolled Oat (2 1/2 cups gluten free rolled oats); 1 tsp Baking Powder (1 teaspoon baking powder); ½ tbsp Pumpkin Pie Spice (1/2 tablespoon pumpkin pie spice); ¼ tsp Table Salt (1/4 teaspoon salt); ⅓ cup Chocolate Chip (1/3 cup mini chocolate chips (plus 1 tablespoon for the top))

Pumpkin Baked Oatmeal - Breakfast (American)

35 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 350 degrees.
2To a large mixing bowl, add the eggs, Plant Oat Oatmilk, pumpkin puree, maple syrup, cashew butter, melted coconut oil, and vanilla extract. Whisk all of the wet ingredients together until well combined.
3Next, add the gluten free oats, baking powder, pumpkin pie spice, and salt to the mixing bowl and stir until well combined.
4Next, fold the chocolate chips into the batter until well combined.
5Transfer the oatmeal batter to a greased 9×13 baking dish. Top with extra chocolate chips, if you like.
6Bake at 350 degrees for 25-30 minutes until the oatmeal is just almost set.