Baked Chocolate Chip Pumpkin Pie Oats
2 cups old fashioned oats
1 cup chopped Pecans, save extra for topping
1/4 cup ground flax seed
1 tbsp Cinnamon
2 tbsp Pumpkin Pie Spice
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
2 tsp cinnamon
2 tbsp melted coconut oil
1 cups almond, coconut, cashew or oat milk
1 can Pumpkin Puree
¼ cup Unsweetened Organic Apple Sauce
2 whites eggs
2 tsp pure vanilla extract
2 tbsp Coconut Sugar for topping
Preheat oven to 350 degrees. Grease a 9x13” glass baking dish with Coconut Oil spray and set aside.
In a small bowl, combine all dry ingredients. Set aside.
In a separate, microwave safe bowl, melt coconut oil.
Whisk in your milk as you slowly pour it into the melted coconut oil then add pumpkin puree, apple sauce, eggs, and vanilla extract. Whisk until combined.
Add dry ingredients to wet ingredients and fold until well combined.
Spread mixture evenly into pan. Adding extra pecans and chocolate chips to top of oat meal mixture then sprinkle with Coconut Sugar.
Bake for 45-60 minutes or until oatmeal is browned on the top and springs back when you gently touch it with your finger.
Let cool for 15 mintues, top with some Maple Syrup if you like and serve warm. You can also refrigerate after baking and serve cold.