Pumpkin Spice Baked Oats
A wonderful pumpkin spiced fall treat that is healthier than most! You can make this vegan by using egg replacer or flax eggs and a non-dairy milk. I use applesauce instead of any oil.
Equipment
- 1 9 x 12" Glass Baking Dish (sprayed with oil to coat)
- 1 Large bowl
- 1 Can opener
- 1 Set of measuring spoons
- 1 Dry measuring cup
- 1 2-cup Volume measuring cup
- 1 whisk or spatula
Ingredients
- 4 cups old-fashioned rolled oats (regular, not instant, not steel cut)
- 1 cup granulated sugar (can sub splenda equivalent)
- 2-2/3 teaspoons baking powder
- 1-1/3 teaspoon kosher salt
- 1-1/3 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- 1/3 teaspoon ground cloves
- 2/3 teaspoon ground ginger
- 1-1/3 cup golden raisins (optional but HIGHLY recommended)
- 2 cups pecan halves or pieces (optional but HIGHLY recommended)
- 4 eggs (can sub egg replacer or hydrated flax seeds to make vegan)
- 1 retail can pumpkin puree
- 1/2 cup applesauce (instead of oil)
- 2/3 teaspoon vanilla extract
- 1 ½ cups milk (can sub plant-based milk to make vegan)
- as needed non-stick spray
Instructions
- Preheat oven to 350ºF.
- Spray baking pan with non-stick spray
- In large bowl, stir together all ingredients until mixed.
- Spread into baking pan.
- Bake for 45 minutes or until toothpick in center comes out clean.
- Cool, cut and enjoy.
Notes
My neighbor and friend, Heather, turned me on to baked oats. They are such a healthy alternative to breakfast pastries. These are wonderful with coffee, warm or cold. Sometimes I warm them up, add a scoop of Greek yogurt and a scoop of my nutty granola for breakfast. Also great as a healthy sweet snack anytime.
This recipe is easy to “veganize” as you can see from the ingredient notes.
Tried this recipe?Let us know how it was!
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