Ingredients

The following ingredients have 6 Servings
  • 2 batches flax eggs*
  • 1/3 cup pumpkin purée ((unsweetened) // used fresh roasted pumpkin purée or Libby's brand canned is our favorite))
  • 1/4 cup maple syrup
  • 2 Tbsp avocado or melted coconut oil ((if avoiding oil, sub applesauce or omit))
  • 1/4 tsp sea salt
  • 1 1/2 tsp pumpkin pie spice*
  • 1/2 tsp cinnamon
  • 2 cups dairy-free milk ((we used 1/2 almond milk, 1/2 light coconut milk))
  • 2 1/2 cups gluten-free rolled oats
  • 3/4 cup chopped pecans ((or sub other nut or seed of choice))
  • 1/3 cup fresh or frozen cranberries ((or other fruit // optional))
  • 1-2 Tbsp coconut sugar ((optional))
  • Coconut Whipped Cream ((or warmed dairy-free milk))
  • Maple syrup

Instruction

  • Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
  • Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
  • Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a “swirl” effect (optional) and cranberries (optional).
  • Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
  • Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup. 
  • Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.