It wouldn’t be November without sneaking in one pumpkin pie inspired recipe now would it? We love making a good ol’ pumpkin spiced latte [this is our go-to recipe] and whilst we’re not totally on board with an American/Thanksgiving-style Pumpkin Pie, we can get on with these pumpkin pie baked oats! All the comforting autumnal flavours in one cosy breakfast bowl.
Pumpkin pie baked oatsPrint This
- 175g oats
- 250g pumpkin purée
- 30ml maple syrup
- 150ml milk [dairy or dairy-free]
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp vanilla extract
- 1/2 tbsp baking powder
- 2 tbsp ground flaxseed
- 90g crushed walnuts
- Yoghurt, to serve [dairy or dairy-free]
 Preheat the oven to 180ºc and grease or line an ovenproof dish. Combine all the ingredients except 45g of crushed walnuts and then empty the mixture into the dish.
 Top with the remaining crushed walnuts and bake in the oven for 25 minutes. Allow to cool for 5 minutes before slicing and serving the yoghurt [if taking on-the-go we suggest packing the yoghurt separately and then adding just before tucking in to avoid things getting messy!]