Pumpkin pie baked oatmeal

Hey —

A cozy fall breakfast for busy weeks: bake one pan on a quiet day, cut it into squares, and take one with you each morning. It tastes like pumpkin pie.

What you need

Tap each item as you get it out.

• Rolled oats
• Pumpkin pie spice
• Baking powder
• Salt
• Ground flax
• Chia seeds
• Chopped pecans
• Pumpkin purée (not pie filling)
• Unsweetened almond milk
• Eggs
• Vanilla extract
• Maple syrup

How it comes together

1. Heat the oven and line a baking dish with parchment.
2. Stir the oats, spice, baking powder, salt, flax, chia and pecans together in a large bowl.
3. In a second bowl, whisk the pumpkin, almond milk, eggs, vanilla and maple syrup.
4. Pour the wet mix into the dry, stir until combined, and spread it evenly in the dish.
5. Bake until the top is golden and the middle is set.
6. Cool for a few minutes before cutting into squares. It firms up as it cools.

Swaps and serving ideas

• Use walnuts instead of pecans, or sunflower seeds if you want it nut-free.
• Make sure it’s pumpkin purée, not pumpkin pie filling.
• Need it gluten-free? Use oats labelled gluten-free.
• Top a square with yogurt, a drizzle of maple, or a splash of almond milk.

The shape

• Protein you can get fast: eggs, baked right in
• Produce: pumpkin purée
• Carb you already use: oats

Starting vs already tracking

• Curious / restarting: one bake covers several mornings. Log a square once and repeat it all week.
• Already tracking: save the whole pan as a recipe in your app, then log one square each morning, plus any topping you add.

— Eljan Health Co.