Summary
Raise your hand if you believe that pumpkin shouldn’t be limited to just one season (all hands raised here). Pumpkin and oats together create delicious goodness as well as a nutrient-powered breakfast that will keep your skin glowing (thanks to the beta carotene in pumpkin) and your gut feeling healthy (thanks to the fiber in oatmeal).
Ingredients
Directions
Preheat the oven to 350°F and set aside 2 ramekins.
In a food processor or blender, blend the banana, milk, pumpkin, and maple syrup until smooth.
Pour into a bowl and mix in the rolled oats, pumpkin pie spice, baking powder, and nuts (if using) until combined.
Divide the oatmeal mixture evenly among the ramekins.
Bake 20–25 minutes or until the top of the oatmeal is firm to the touch.
Chef's Notes
Prep ahead
Make ahead and reheat.
Sugar-free
Use date paste in place of maple syrup.
Serving Suggestion
Turn this breakfast into a dessert by topping it with coconut cream or vegan yogurt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 15–20 minutes.
