Ingredients
1 banana
½ cup plant-based milk (unsweetened)
¼ cup pumpkin puree (BPA-free canned)
1 tbsp maple syrup (+1 Tbsp as desired, or date paste, link in Chef’s Notes)
1 cup organic dry rolled oats
1 tsp pumpkin pie spice
½ tsp baking powder
Directions
1
Preheat the oven to 350°F and set aside 2 ramekins.
2
In a food processor or blender, blend the banana, milk, pumpkin, and maple syrup until smooth.
3
Pour into a bowl and mix in the rolled oats, pumpkin pie spice, baking powder, and nuts (if using) until combined.
4
Divide the oatmeal mixture evenly among the ramekins.
5
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.
Ingredients
1 banana
½ cup plant-based milk (unsweetened)
¼ cup pumpkin puree (BPA-free canned)
1 tbsp maple syrup (+1 Tbsp as desired, or date paste, link in Chef’s Notes)
1 cup organic dry rolled oats
1 tsp pumpkin pie spice
½ tsp baking powder
