 |
Using a bit of parchment paper with an overhang
will
make it a cinch to lift from the pan. |
Makes
8 servings (using 8” X 8” square pan)
Husband-Tested
in Alice’s Kitchen
I love having baked
oatmeal around because it makes a delicious and satisfying breakfast or snack.
In the past, I’ve always baked with eggs and dairy milk. But, I’m enjoying learning how to bake
without eggs and dairy. It just amazes
me that some of the foods I love can bake up just fine and can taste just as
good using only plant-based foods. This Vegan
Pumpkin Baked Oatmeal ticks all the boxes for me. It’s quick and easy to
make. It’s full of good-for-you
ingredients. It’s creamy and crunchy
with just the right amount of sweetness.
1¾
cups old-fashioned oats
1
teaspoon baking powder
1
teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
¼
teaspoon sea salt
¼
cup chopped pecans or walnuts
1
Tablespoon finely shredded coconut
2
teaspoons chia seeds
2/3
cup pumpkin puree
3-4
Tablespoons maple syrup
1 cup non-dairy milk
such as coconut or almond milk (I used lite coconut milk.)
1
teaspoon vanilla (Not in the original recipe, but it’s quite a nice
addition.)
Optional
Add-Ins:
¼
cup mini dark chocolate chips or chopped dates or raisins or dried/fresh
cranberries or hemp seeds (I added chocolate chips.)
Topping:
1
Tablespoon pumpkin seeds (pepitas)
1
Tablespoon coconut sugar
1
Tablespoon chopped pecans
Preheat the oven to 365F (My oven is old and
refuses to be precise, so I set mine at 375F.) Line an 8” X 8” square pan
with parchment paper with a little overhang for a “handle” and give it a light
spray of coconut oil, if desired. (I
did this because it’s just easier to lift and remove the baked oatmeal from the
pan.)
In
a bowl, add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut
and the chia seeds. Mix to combine.
In
another bowl, mix together the pumpkin puree, non-dairy milk, maple syrup, and
vanilla (if using.)
Add
the wet mixture with the dry mixture and mix well. Pour the batter into the prepared pan. Sprinkle the top of the batter with the pumpkin
seeds, pecans and the coconut sugar.
Bake
for 35 minutes. Turn off the oven, but
leave the pan in the oven for another 10 minutes. Remove the pan from the oven. Cool for at least 10 minutes. Using the parchment paper “handle” carefully
remove the baked oatmeal from the pan.
Cut into 8 pieces and serve.
Serve with yogurt or whipped coconut cream or maple syrup or other
toppings, if desired. (I thought it
tasted great as is without any more embellishments.)
Notes:
To make ahead, store unbaked at step 4 in the
fridge. Store baked oatmeal in an
airtight container in the fridge for up to 4 days. Reheat the baked oatmeal in the microwave or
in the oven for 10 minutes or so to crisp it up. To make this nut free, omit the nuts and use
coconut milk or oat milk for the non-dairy milk. To substitute oats, use other grain flakes
such as quinoa or rice. To double the
recipe, just double the ingredients and bake in a 9” X 12” pan for 40-45 minutes.
Nutritional
Information: (1
of 8 pieces) 145 calories; 6 g fat (1 g sat. fat); 85 mg sodium; 201 mg
potassium; 20.5 g carbohydrates; 3.5 g fiber; 5.5 g sugars; 4 g protein; 3184IU
vitamin A; 1 mg vitamin C; 92 mg calcium; 1.5 mg iron
