2 cups old fashioned rolled oats (I like One Degree Sprouted)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup (130g) pumpkin puree
130 g ripe banana (about 1 small banana), smashed
1 1/4 cup milk (I use 2%)
2 large eggs
2 teaspoons vanilla extract
1/4 cup maple syrup
Place oven rack in center position and preheat to 375-F. Lightly grease an 8×8 baking dish.
In a medium bowl, add pumpkin puree, smashed banana, milk, eggs, vanilla, and maple syrup. Stir to combine.
Add oats, chia seeds, pumpkin pie spice, baking powder, and salt. Mix well.
Spread into the prepared baking dish. Bake for 35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
Allow to cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own (my favorite way to eat is warmed with cold milk poured on top).
Store in the refrigerator for up to 4 days. Eat cold or re- heat in the microwave.
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