Ingredients:

  • 2 cups (180g) Old fashioned rolled oats
  • ½ cup (100g) Packed light brown sugar
  • 1 tbsp (6g) Pumpkin pie spice
  • 1 tsp (5g) Baking powder
  • ¼ tsp (1.5g) Fine sea salt
  • 15 oz (425g) Pumpkin purée
  • 2 cups (480ml) Unsweetened almond milk
  • 2 large (100g) Eggs
  • ¼ cup (60ml) Coconut oil, melted
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with non-stick spray or line it with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin purée, almond milk, eggs, melted coconut oil, and vanilla extract until smooth and emulsified.
  3. Stir in the rolled oats, brown sugar, pumpkin pie spice, baking powder, and salt. Fold gently until the oats are evenly coated.
  4. Let the batter sit for 5 minutes to allow the oats to hydrate.
  5. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  6. Bake for 30-35 minutes until the edges pull away slightly from the sides and the center is set but springy to the touch.