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Baked Pumpkin & Almond Oats

Baked Pumpkin & Almond Oats

Tracy Nawara
It’s time for a warm, comforting breakfast that fits the cozy season. Baked Pumpkin and Almond Oats have Autumnal flavors all while coming together in under 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings

Ingredients
  

  • Butter, for greasing the ramekins
  • 1 cup GF rolled oats
  • 1/8 cup brown sugar, packed
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • pinch salt
  • 1/2 cup pure pumpkin puree
  • 1 1/4 cups oat milk
  • 1/4 tsp vanilla extract
  • 1 tsp flaxseed
  • 1 handful slivered almonds

Instructions
 

  • Preheat the oven to 350 degrees F. Grease your ramekins.
  • In a bowl, combine the oats, brown sugar, pumpkin pie spice, baking powder, and salt.
  • In a separate bowl, combine the pumpkin, oat milk and vanilla.
  • Combine the wet and dry ingredients. Fold in the flaxseed and almonds.
  • Place into buttered ramekins. Then place the ramekins on a baking sheet in case of spillage.
  • Bake for 15-20 minutes until puffed and browned. Serve warm.
Keyword Baked Pumpkin & Almond Oats
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