Baked Pumpkin Pie Oatmeal

• 1-1/2 cup Steel Cut Oats
• 3/4 cups Pureed Roasted Pumpkin
• 3/4 cups Diced Roasted Pumpkin
• 1/4 cups Full Fat Milk
• 1/4 cups Real Maple Syrup
• 1 whole Farm Fresh Egg
• 1 teaspoon Pumpkin Pie Spice
• 1/4 cups Walnuts

1. 1. Soak the oatmeal overnight in filtered water. To help aid in digestibility, add 2 tablespoons of an acid medium such as whey, yogurt, or kefir.
2. 2. The next morning, drain the oats.
3. 3. In an oven-proof dish, mix in all ingredients except the walnuts.
4. 4. Bake in a 350-degree oven for 45 minutes.
5. 5. Twenty minutes before the oatmeal is done, put the walnuts on a cookie sheet and roast alongside the oatmeal.
6. 6. Serve your oatmeal with cold milk, drizzled with real maple syrup and topped with the roasted walnuts.

oats, pumpkin, pumpkin, ubc, ubc, fresh egg, pie spice, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-pumpkin-pie-oatmeal/ (may not work)