2tablespoonsmelted coconut oilplus more for greasing baking dish
2cupsuncooked rolled oats
½cupchopped walnuts or pecansoptional
Instructions
Preheat the oven to 350℉. Grease a 2-quart or 8-inch square pan with coconut oil.
Mix together milk, maple syrup, vanilla, egg, pumpkin spice, cinnamon, salt, pumpkin puree, baking powder, and melted coconut oil, together until well combined. Add in oats and nuts if using, and stir just until incorporated.
Add the prepared oatmeal mixture to the prepared baking dish.
Bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
Serve warm with additional maple syrup and chopped nuts, if desired.
Video
Notes
Egg-Free: Replace the egg with a flax egg, which is made by combining 1 tablespoon of ground flax seed with 3 tablespoons of water.Dairy-Free: Use coconut oil and your favorite non-dairy milk, like coconut milk, almond milk, or soy milk.Storage Instructions: Allow the oatmeal to cool to room temperature and then store it in an airtight container for up to 5 days in the refrigerator. Alternatively, allow the oatmeal to cool completely. Slice into individual servings, wrap in parchment paper or plastic wrap, and place in a freezer-safe storage bag or container. Store in the freezer for up to 3 months. Regardless if frozen or thawed, place one serving of baked oatmeal in a heat-safe bowl and microwave in 30-second intervals until warmed through.Double the Recipe: Simply double the ingredients and bake the oatmeal in a 9x13 pan, adding 5 additional minutes to the bake time. Replace the Pumpkin Pie Spice: Use ½ teaspoon ground cinnamon and ¼ teaspoon each of ground nutmeg and ground ginger, in place of storebought or homemade pumpkin pie spice.