Pumpkin Oat Bake

This is the perfect recipe for brunch with friends and family or save in the fridge to eat multiple days in a row. You can top it with maple syrup for extra sweetness or add peanut butter for a nutty, protein packed topping. The oat bake will stay in the fridge for up to four days. This is the perfect, cozy fall breakfast. It is naturally sweetened by the date syrup and the unsweetened chocolate chips add the perfect amount of chocolatey flavors. The pecans on top add a nice crunch to every bite!

Processed with VSCO with m5 preset

Ingredients

  • 1 and 1/3 cup of oats
  • 1 cup of of almond milk
  • 1/2 cup of pumpkin puree
  • 1/4 cup of unsweetened chocolate chips
  • 3 tbsp date syrup
  • handful of pecans for the top
  • 1 tbsp pumkin pie spice

Directions

  • Combine all ingredients together in a bowl
  • Grease an 8 by 8 pan then pour in oat mixture
  • Top with pecans until mostly covered
  • Cook the oat bake for 23 minutes at 375F

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