Baked Pumpkin Spice Oatmeal (Gluten-Free And Vegan)

• 2/3 cups Rolled Oats
• 4 Tablespoons Oat Bran
• 4 Tablespoons Almond Flour Or Meal (Any Flour Works)
• 1/2 teaspoons Baking Powder
• 1 Tablespoon Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 1/2 cups Canned Pumpkin
• 1/2 cups Vanilla Almond Milk
• 1/2 teaspoons Orange Extract Or Flavor (optional)
• 1/4 cups Coconut Sugar Or Brown Sugar
• 2 Tablespoons Dried Cranberries
• 4 Tablespoons Walnuts Or Pecan Pieces
• Maple Syrup, To Serve

1. Preheat oven to 375u0b0F. Lightly coat a medium ramekin or 2 small ramekins with nonstick spray.
2. In a large mixing bowl, combine rolled oats, oat bran, almond flour, baking powder, pumpkin pie spice, and salt. In another small bowl, whisk together pumpkin, milk, orange extract and sugar.
3. Combine the wet into the dry and mix well. Fold in the cranberries. Place mixture into the prepared dishes and top with nuts.
4. Bake about 20 minutes (smaller ramekins will shorten the bake time; doubling the recipe may increase bake time by a few minutes). Drizzle with a bit of maple syrup and let cool for 5 minutes before enjoying.
5. Note: Recipe is easily scalable-larger portions may require a few extra minutes baking time.

rolled oats, oat bran, almond flour, baking powder, pie spice, ubc, pumpkin, vanilla almond milk, orange extract, ubc, cranberries, walnuts, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-pumpkin-spice-oatmeal-gluten-free-and-vegan/ (may not work)