You might know by now, based on my recent posts, that I have a bit of a problem (read: addiction) to baked oats. I have to say, though, that with all the things out there in the universe that I can be addicted to, baked oats is probably a good thing. Benefits: it keeps my blood sugar stable for hours, it fuels my workouts and my busy days and I feel like I'm eating a treat most days (mini non-dairy chocolate chips...a tablespoon is like heaven.)
These Pumpkin Pie Baked Oats are one of the best I've ever made. Seriously. And, because I didn't make pumpkin pie yesterday for Thanksgiving, these totally filled that sad, little hole in my heart. The best part - they are super easy to make!
Ingredients:
1/2 cup gluten free rolled oats, pulsed in food processor (I use Trader Joe's)
3/4 to 1 cup unsweetened coconut milk
3T pumpkin puree (I used organic) *not pumpkin pie filling*
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1T mini non-dairy chocolate chips (I use Enjoy Life)
Preheat oven to 400 degrees. Pulse the oats in a food processor to grind them down a bit, but not too much. I do larger batches of this each week and store it in an airtight container in my fridge so that I can alleviate this step each time I make oats during the week. In a bowl mix the oats and coconut milk. Add the spices and stir. Last, add the pumpkin puree to combine. Transfer to an oven-safe crock or bowl and bake for 25 minutes.
This was such a nice treat and didn't feel like a breakfast at all. Win! Try it - it's REALLY good!
These Pumpkin Pie Baked Oats are one of the best I've ever made. Seriously. And, because I didn't make pumpkin pie yesterday for Thanksgiving, these totally filled that sad, little hole in my heart. The best part - they are super easy to make!
Ingredients:
1/2 cup gluten free rolled oats, pulsed in food processor (I use Trader Joe's)
3/4 to 1 cup unsweetened coconut milk
3T pumpkin puree (I used organic) *not pumpkin pie filling*
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1T mini non-dairy chocolate chips (I use Enjoy Life)
Preheat oven to 400 degrees. Pulse the oats in a food processor to grind them down a bit, but not too much. I do larger batches of this each week and store it in an airtight container in my fridge so that I can alleviate this step each time I make oats during the week. In a bowl mix the oats and coconut milk. Add the spices and stir. Last, add the pumpkin puree to combine. Transfer to an oven-safe crock or bowl and bake for 25 minutes.
This was such a nice treat and didn't feel like a breakfast at all. Win! Try it - it's REALLY good!
