Baked Pumpkin Oatmeal

'tis the season of all things pumpkin. You know this because there was a riot in the streets when Starbucks brought the pumpkin spice latte out a few weeks ago.

Okay, so maybe there was no riot. But if the fact that it's out doesn't mean anything to you, a quick browse around Pinterest Food & Drink sections will certainly clue you in. Pumpkin goes in / with everything. Donuts. Mac n cheese (I will be doing this later this week hopefully...). Baked oatmeal. Not just for pie anymore!

I pinned a non-vegan pumpkin baked oatmeal with the intention of veganizing it, so here we are. I just googled 'freezing baked oatmeal' and looks like that should work, so I might make another batch, cut it into squares and freeze it as part of the freezer meals for when Lip comes.

Pumpkin Pie Baked Oatmeal

1 1/4 c pumpkin puree
1/2 c brown sugar
1/2 tsp salt
1 tsp vanilla
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp cinnamon
1/4 c coconut yogurt (vanilla flavour)
2 tbsp ground flax
3/4 tsp baking powder
1 1/2 c almond milk (I actually had to top up the almond milk with a bit of Silk Creamer, maybe 1/4 c, because I was too lazy to open a new container when I ran out at 1 1/4 c)
2 1/2 c oats

Preheat the oven to 350. Spray an 8x8 or 9x9 pan with cooking spray of some variety.

Mix everything but the oats together until smooth; then stir in the oats, toss it all into your pan, and bake for 30 minutes covered in foil. The original says to bake for 15 more uncovered, but I ended up doing a whole 'nother half hour uncovered to get it actually baked. Remove.

Before baking.

I let it cool for 10 minutes before slicing into it, putting it into my bowl and drizzling it with maple syrup and vanilla Silk creamer.

Out of the oven

It was super delicious. I would probably add more spices next time; I think more cinnamon and ginger would have been great. I don't actually know what 'pumpkin pie spice' is so I was just making things up as I went along anyway. You can do whatever you like!

Ready to be eaten!