Pumpkin Baked Oats

This Pumpkin Baked Oats recipe is the perfect warm and cozy fall breakfast. It's made with wholesome ingredients and is packed full of protein and fiber to keep you full all morning long! This baked oatmeal recipe is: vegan, oil-free, gluten-free, and refined sugar-free.

5 from 8 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Servings people

Ingredients

Wet Ingredients:

¼ cup pumpkin puree
1 ¾ cups plant based milk I used unsweetened soy
2 tablespoon date syrup
1 teaspoon vanilla extract

Dry Ingredients:

1 scoop PlantFusion Complete Organic Vanilla Chai "NATURALVEGAN" for 25% off
1 cup oat flour
1 teaspoon baking powder
⅓ cup plant based chocolate chips, or chunks

Instructions

Begin by blending the oats into a flour if you have not already done so. Preheat oven to 250.
Combine all dry ingredients together except chocolate and mix until smooth.
Add wet ingredients and mix until smooth. Add the chocolate and mix until smooth. Pour into greased oven safe containers and place in the oven to bake for 20-25 minutes.
Once the top has cracks, remove and allow to cool for 5 minutes. Enjoy!

Keyword baked oats, fall breakfast, fall recipes, Plantfusion, pumpkin baked oats, pumpkin chocolate, pumpkin recipes

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