Preheat oven to 375 degrees. Spray an 8-or-9-inch pie plate with nonstick cooking spray; set aside.
It's time for everything pumpkin, and that includes pumpkin pie. Enjoy your pumpkin pie with a hearty dose of oatmeal for breakfast.
Servings and Ingredients
|2 c. gluten-free rolled oats|
|½ c. vegan brown sugar|
|1 tbsp. pumpkin pie spice|
|2 tsp. Hy-Vee ground cinnamon|
|1 tsp. Hy-Vee baking powder|
|¼ tsp. Hy-Vee salt|
|2 c. Hy-Vee unsweetened almond milk|
|1 c. Hy-Vee canned pumpkin|
|1 tbsp. Hy-Vee vanilla extract|
|1 tsp. ginger paste|
Things To Grab
- 8-or-9-inch pie plate
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- Wire cooling rack
In a medium bowl, oatmeal, brown sugar, pumpkin pie spice, cinnamon, baking powder, and salt. Stir to combine.
In another medium bowl whisk together, almond milk, pumpkin, vanilla extract, and ginger paste.
Pour milk mixture into oatmeal mixture and stir to combine. Pour into prepared pie plate. Bake 30 to 35 minutes, or until oatmeal is set. If oatmeal begins to over brown, cover with aluminum foil.
Allow to cool slightly on a wire rack. To serve, cut into wedges and serve with desired toppings.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 32g
- Protein: 3g
Hy-Vee Test Kitchen