Monday, September 16, 2013

baked pumpkin pie oatmeal {gf,v}

How was your weekend? Knoxvillians were privy to some wonderfully cooler fall temps this weekend. It's funny how low 80's feel refreshingly cool down here. When we lived up North, 80's meant tank tops and margaritas. 80's down South means a cozy blanket, a cup of warm tea, and thoughts of dreamy fall my world, anything and everything with pumpkin. 

This dish just made me more excited for fall. It tastes like pumpkin pie, but you can have it for breakfast...and it's healthy! One tip: just be sure to combine the wet and dry ingredients well before pouring into the baking dish...I (mistakingly) thought you could pour the wet ingredients over the top of the oats and bake without stirring. Nope. It still tasted great, but there were little uncooked oats at the bottom of the dish. But no worries, if you don't mix as well as you should, you'll have a second chance to mix everything together when you heat it up during the week. I love second chances. 
and fall. and pumpkin. 

baked pumpkin pie oatmeal
{gluten free, vegan}

*2-1/2 cups gluten free oats
*1 cup shredded coconut
*1 tsp baking powder
*1 tsp baking soda
*1/2 tsp salt
*1 tsp pumpkin pie spice
*1 tsp cinnamon
*1 tsp vanilla
*2 cups coconut milk
*2 tbsp agave
*3 tbsp melted coconut oil
*1 cup pumpkin
*2 mashed bananas

*3/4 cup chopped pecans
*1 tbsp brown sugar

1.Preheat the oven to 350.
2.Add the oats, coconut, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon to a large bowl and mix well.
3.In another bowl mix the bananas, pumpkin, oil, honey, milk, and vanilla.
4.Add the wet ingredients to the dry and mix.
5.Pour mixture into greased 9x13 pan.
6.Mix the topping ingredients together and sprinkle over oatmeal.
7.Cover with tin foil and bake for 15 minutes.
8.Remove foil and bake another 30-40 minutes or until edges brown.

Store in airtight container in fridge for up to 5 days. Add a little coconut milk and stir before reheating.