Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (1g) salt
  • 1 cup (245g) canned pumpkin puree
  • 2 large (100g) eggs
  • 2 cups (480ml) unsweetened almond milk
  • ¼ cup (50g) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) diced apples
  • ¼ cup (30g) chopped pecans or walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish or line it with parchment paper.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt until evenly distributed.
  3. Create a well in the center of the dry ingredients. Pour in the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract.
  4. Stir with a spatula until the oats are fully saturated and the batter is a uniform orange hue.
  5. Gently fold in the diced apples and chopped nuts.
  6. Pour the mixture into the prepared dish, smoothing the top with a spatula.
  7. Bake for 30–35 minutes until the edges pull away slightly from the sides and the top is golden brown.
  8. Let the oatmeal cool for 10 minutes to allow the structure to firm up before slicing.