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This Pumpkin Baked Oatmeal is like having cake for breakfast! It's far from boring with the addition of chocolate chips and warm fall spices. Serve it straight out the oven or prep a week's worth of tasty breakfasts!
Pumpkin Baked Oatmeal
1/2 cup canned pumpkin puree
1/4 cup maple syrup or Soom Silan
2/3 cup non-dairy milk
3 TBSP Soom Premium or Organic Tahini
1 tsp vanilla
1 cup old fashioned oats
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice (optional)
pinch of ginger (optional)
pinch of salt
1/4-1/2 cup chocolate chips
Preheat oven to 350F. Grease a small casserole dish (8" or less) or cast iron skillet (10" or smaller).
Place all ingredients except chocolate chips in a blender and blend until smooth. Gently stir in chocolate chips.
Pour into prepared baking dish and bake for 20 minutes or until a knife comes out clean. (You can undercook a little if you prefer your oatmeal creamier instead of cake-like.)
Scoop into bowl and enjoy! (Top with ice cream or whipped cream to make into a dessert.)
*Note: if using cast iron, your oatmeal will cook more quickly so check for doneness around the 17 minute mark.