Ingredients
The following ingredients have 6 Servings
- 2 cups old-fashioned rolled oats (certified gluten-free oats, if desired)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup*
- 1 1/2 cups fresh cranberries (divided)
- 1/2 teaspoon imitation maple flavor**
- 1 cup unsweetened vanilla almond milk***
- 1/4 cup pecan pieces (optional)
Instruction
- Preheat oven to 375 degrees and prepare 2 quart baking dish with cooking spray.
- Place half of the berries on the bottom of the baking dish.
- Combine all dry ingredients, except cranberries and nuts (if using). Add in all wet ingredients and stir into dry ingredients.
- Evenly spoon pumpkin/oat mixture over cranberries in the baking dish.
- Scatter the remaining berries and the nuts (if desired) over the top.
- Bake for approximately 45 mins uncovered. Allow to cool about 10 mins before serving. Enjoy!
