Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups old fashioned oats
- 3 Tablespoons maple syrup
- 3 Tablespoons Imperial brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- 1 cup lowfat milk
- 1/4 cup rum (or milk if you wish)
- 1 egg + 1 egg white
- 1 ripe banana, smashed
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup good quality dark chocolate chips
- For the top:
- 1/2 cup pecans
- A Tablespoon or two of raw turbinado sugar
- 1 Tablespoon melted butter
Instructions
- Preheat the oven to 375 F. Spray a large pie pan with cooking spray.
- In a large mixing bowl, stir all ingredients together except for the toppings.
- Pour this lovely pumpkin oatmeal mixture into the prepared pie pan, sprinkle with pecans and raw sugar and drizzle with melted butter.
- Bake at 375 F. for about 40 minutes or until a wooden pick inserted in the center comes out clean.
Notes
To make this recipe gluten free, use gluten free oats.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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