Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 cup (245g) canned pumpkin puree
  • 2 cups (480ml) milk of choice
  • 1 large (50g) egg
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) diced apples
  • 1 tbsp (14g) melted coconut oil

Instructions:

  1. Heat the coconut oil or butter in a skillet over medium heat. Toss in the diced apples and sauté for 3–5 minutes until they are slightly softened and aromatic. Remove from heat and set aside.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, ginger, cloves, and salt.
  3. In a separate bowl, combine the pumpkin puree, milk, egg, maple syrup, and vanilla. Stir until the mixture is a smooth emulsion.
  4. Pour the wet ingredients over the dry ingredients and fold in the sautéed apples until evenly distributed.
  5. Pour the mixture into a greased 8x8 baking dish.
  6. Bake at 350°F (175°C) for 30–35 minutes until the edges are golden-brown and the center feels firm to the touch.