Baked Pumpkin Oatmeal, Squares or Muffins
These Baked Pumpkin Oatmeal Squares are full of harvest flavor and make the perfect grab and go snack or hearty breakfast.
Servings: 24 squares
Ingredients
- 5 cups GF Rolled Oats I used Bakery on Main Gluten Free Rolled Oats
- 3 tablespoon chia seeds
- 2 tablespoon lemon juice
- ¼ cup melted coconut oil or butter
- ¼ cup coconut milk or milk
- ½ cup maple syrup
- 1 cup pumpkin puree
- 2 teaspoon salt you may want to add a bit more
- 2 teaspoon baking soda
- 2 tablespoon GF vanilla extract
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup raisins
- 1 cup chopped pecans optional
Instructions
- 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.
Notes
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.