Ingredients:

  • 2 cups (180g) old fashioned rolled oats
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 2 cups (480ml) unsweetened almond milk
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (3g) ground ginger
  • 1/4 tsp (1g) salt
  • 1 tsp (5ml) pure vanilla extract
  • 2 medium (300g) Granny Smith apples, peeled and diced into 1/4 inch cubes

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, almond milk, maple syrup, and vanilla extract until the mixture is a smooth, uniform orange.
  3. Stir in the rolled oats, baking powder, cinnamon, ginger, and salt, ensuring every oat is fully submerged in the liquid.
  4. Gently fold in the diced apple chunks using a spatula so they are evenly distributed.
  5. Pour the batter into a greased 9x9 inch baking dish, smoothing the top with a spatula.
  6. Bake for 45 minutes, or until the edges are set and the center no longer jiggles significantly.