Pumpkin Spice Latte Baked Oatmeal (Vegan, GF-Friendly)

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#sweet #breakfast #dessert #vegan #glutenfree #mealprep


Is that a pumpkin spice latte I smell? Nope! This is another way to get your psl fix in the morning: Pumpkin Spice Latte Baked Oatmeal!


Easily made vegan and gluten free, this baked oatmeal tastes like your favorite basic rhymes with witch fall drink, just with a lot more nutrients and refined sugar free. It also just takes a few minutes of hands on time for you to have a healthy, meal prepped breakfast to enjoy all week long. Best part is, it makes your house smell like pumpkin pie while it bakes!


Toss your cup aside and pick up a fork to dive into a big plate of Pumpkin Spice Latte Baked Oatmeal.


If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!

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Recipe: Makes about 4 servings


Ingredients;

244 g - Pumpkin Purée

1 - Large Egg - sub flax egg for vegan

32 g - Walnut Butter - Sub nut butter of choice

24 g - Coconut Sugar - Sub brown sugar

120 g - Rolled Oats*

15 g - Puffed Kamut cereal - Sub puffed rice cereal or more rolled oats for gluten free

30 g - Walnuts - plus more for topping

120 ml - Almond Milk

1 tbsp - Apple Cider Vinegar

1 tsp - Vanilla Extract

¼ tsp - Baking Powder

1 tsp - Pumpkin Spice* - adjust to taste, see notes for how to make your own blend

Pinch of Kosher Salt


Optional toppings:

Non-Dairy Milk

Crushed Nuts

Fresh Fruit

Yogurt

Maple Syrup

Chocolate Sauce

Chocolate Chips

Whipped Cream


Instructions

Preheat oven to 375F. Grease or line a ceramic baking dish with parchment paper.


In a bowl, mix together pumpkin, egg, walnut butter, coconut sugar, almond milk, apple cider vinegar, and vanilla until well combined.


In another bowl, stir together remaining ingredients.


Mix wet ingredients into dry. Pour mixture into the baking dish.


Sprinkle over more walnuts on top if desired and bake for 17-20 minutes or until top is firm and toothpick comes out clean.


Remove from the oven and allow to cook for 10 minutes before serving. Enjoy hot or cold.


Store in the fridge for up to 4 days.



*Notes:

  • make sure your oats are gluten free certified if needed

  • If you don’t have pumpkin pie spice, sub ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp allspice, and a pinch of ground cloves

#sweet #breakfast #dessert #vegan #glutenfree #mealprep

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