Ingredients
Pumpkin Baked Oatmeal :
- 1 ½ cups brief-cooking oats
- ¼ cup almond meal
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp pumpkin pie spice
- 1 tsp floor cinnamon
- 1 cup unsweetened applesauce
- ½ cup pumpkin puree
- 1 huge egg gently overwhelmed (Vegan: 1 TBS floor flaxseed/chia seeds with 2 ½ TBS warm water)
- ¼ cup natural maple syrup or honey
- ¾ cup unsweetened vanilla almond milk
- 1 tsp natural vanilla extract
Maple cream cheese glaze:
- four oz.Cream cheese room temperature
- three TBS natural maple syrup
- ¼ tsp floor cinnamon
- ¼ tsp pure vanilla extract
Instructions
- Preheat oven to 350 levels F.
- Grease a 9x9” baking pan, set apart.
- In a small bowl blend collectively the oats, almond meal, baking powder, salt, pumpkin pie spice, and cinnamon. Set apart.
- In a large bowl, mix together the applesauce and pumpkin puree.
- Add the egg and maple syrup and stir till blended.
- Add the almond milk and vanilla and stir till completely mixed.
- Add dry ingredients to the wet components and stir till completely blended.
- Pour batter into prepared baking dish.
- Bake in the preheated oven for 30-35 minutes or till the stop is about and barely browned. Remove from oven and let the oatmeal cool to room temperature.
- While oatmeal is baking/cooling, upload glaze substances to a medium bowl or the box of your standing mixer and whisk/beat until blended.
- Once the oatmeal has cooled, drizzle or spread the glaze on top! Cut and serve!
- This pumpkin baked oatmeal may be served heat or cold! Store it in an hermetic container in the refrigerator and reheat within the microwave. If you will be reheating it I endorse saving some of the glaze to put on after it’s warm!