Pumpkin Baked Oats with Flax Seeds

Name: Pumpkin Baked Oats with Flax Seeds
Ingredients: Pumpkin or winter squash purée, 1 cup (8 oz/225 g); Pumpkin or winter squash purée, 1 cup (8 oz/225 g); Maple syrup, ½ cup (5½ oz/155 g); Ground cinnamon, 1½ teaspoons; Ground allspice, ½ teaspoon; Ground cloves, ½ teaspoon; Ground nutmeg, ¼ teaspoon; Rolled oats, 1½ cups (4½ oz/130 g); Unsweetened nondairy milk, 2 cups (16 fl oz/475 ml); Warm water, 1 cup (8 fl oz/240 ml); Ground flax seeds, ¼ cup (¾ oz/24 g); Vanilla extract, 1 teaspoon; Sea salt; Raisins, cranberries, or other dried fruit, ½ cup (3 oz/90 g); Raisins, cranberries, or other dried fruit, ½ cup (3 oz/90 g); Raisins, cranberries, or other dried fruit, ½ cup (3 oz/90 g)

Preparation info

Makes
5
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Oatmeal is a classic for breakfast, packed with nutrients for pennies per bowl. In this easy preparation, you’ll add a healthy vegetable in the form of pumpkin, and flax seed thickens the mixture while delivering omega-3 fats. Slice and reheat leftovers, and serve with a scoop of plant-based yogurt.

Ingredients

Pumpkin or winter squash purée, 1 cup (8 oz/225 g)
Maple

Breakfast
Vegetarian

Method

Preheat the oven to 400°F (200°C). Have ready a 2-quart (1.9-l) baking dish with a cover.
In a medium bowl, whisk together the pumpkin, maple syrup, cinnamon, allspice, cloves, and nutmeg. Set aside.
In a large sauté pan, heat the oats over m