Just a little pre-weekend check-in with a sweet breakfast treat: vegan pumpkin chocolate chip baked oatmeal.
Baked oatmeal has long been a go-to for me because of it’s versatility: it can be enjoyed at home or on the go, freezes well, is easy to portion out for the week’s breakfasts, and it’s a version of oatmeal that has all of the cozy appeal of a baked good. Win, win, win. I’ve never made a pumpkin version, but ’tis the season, and since my pumpkin baking fixation isn’t letting up at all, I figured it was time to try one. With chocolate thrown in for good measure.
I’ve made baked oatmeals with rolled oats only, but I often find that they’re a little softer and more pillowy when I add some flour. I added whole wheat flour to this batch, but oat flour, along with certified GF oats, is a fine option if you need to use something gluten-free. All purpose and spelt flours are fine, too.
Once the dry ingredients are sitting in a mixing bowl, you only need to whisk together pumpkin purée and your plant milk of choice before folding it all together and getting it into the oven.
These are very nice if you eat them in their bar form (and actually, they can double as snack bars that way). But if I’m eating at home, I like to put my slice in a little bowl, warm it up in the microwave, and give it a splash of non-dairy milk before digging in. The whole mixture gets a little melted and messy, in a very good way.
Perhaps this treat will bring you cheer this coming weekend, or as next week begins. I hope so, and I’ll see you for weekend reading!