Ingredients

The following ingredients have 6 Servings
  • 2 cups rolled oats (sometimes called old-fashioned). Use certified gluten-free as needed!
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon**
  • 1/4 teaspoon nutmeg**
  • 1/4 teaspoon cardamom**
  • 3/4-1 cup pecans
  • 1 1/2 cups milk (dairy or non-dairy milk, as needed. I use unsweetened almond milk)
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup (plus more, for drizzling)
  • 1 Tablespoon chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 9×9 pan. 
  • In a large mixing bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).
  • In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.
  • Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8×8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.
  • Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.
  • Serve with a drizzle of milk and a little drizzle of maple syrup if you like!
  • Oatmeal will keep 3-5 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.