These Baked Pumpkin Oatmeal Squares are full of harvest flavor, and make the perfect grab and go snack or hearty breakfast. Soaking the oats makes them easier to digest and allows the chia seeds to bloom. If you’d prefer to make muffins, bake them for about 25 minutes at 350 degrees.
In a time where the world seems ready to pumpkin-spice everything, the pumpkin oatmeal is a real winner.
5 cups GF Rolled Oats (I used Bakery on Main Gluten Free Rolled Oats)
3 TBSP chia seeds
2 TBSP lemon juice
1/4 melted coconut oil or butter
1/4 cup coconut milk or milk
1/2 cup maple syrup
1 cup pumpkin puree
2 tsp salt (you may want to add a bit more)
2 tsp baking soda
2 TBSP GF vanilla extract
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins
1 cup chopped pecans (optional)
In a large bowl, stir the oats and chia seeds together and fill with water until completely covered. Stir in the lemon juice, and allow the oats to sit for at least 3 hours, covered (you can leave them overnight). When the oats are done soaking, use a fine-mesh colander or cheesecloth to drain out as much water as possible, and then return the oats to the large bowl.
Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish (or put liners in a muffin tin).
In a medium sized bowl, whisk together the coconut oil, coconut milk, maple syrup, pumpkin, salt, baking soda, vanilla and spices. Add this mixture to the oats and stir thoroughly. Then fold in the raisins and pecans, and pour the mixture into the prepared baking dish.
Bake for 35-40 minutes, until the center is firm to the touch (25 minutes for muffins). Allow to cool, and then cut into squares and store in the fridge in a sealed container.
The squares are fabulous when warmed slightly. If you’d like them a bit sweeter, you can dust them with a bit of powdered sugar.