Ingredients

1 443mL can of pumpkin purée

2 large eggs

1 ¼ cups milk of choice

¼ cup maple syrup

1 teaspoon vanilla extract

2 ½ cups old-fashioned rolled oats

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1/4 teaspoon fine sea salt

Optional toppings:

Milk or yogurt

Nuts (almonds, walnuts, pecans, coconut flakes)

Maple syrup

Directions

1. Preheat the oven to 350°F, with the rack set in the middle. Using a paper towel grease your baking pan (I used a 9x12 inch pan) with coconut oil.

2. Whisk together the liquid ingredients (pumpkin purée, eggs, milk, maple syrup, vanilla) in a large bowl and stir.

3. In a small bowl, combine the dry ingredients, then add to the wet ingredients and mix.

4. Pour the mixture into the prepared baking pan. Top with any nuts (if using).

5. Bake for 28-35 minutes or until the center appears almost set. Cool for 5 minutes before serving with any desired toppings.

Notes

You can use any milk, but cow’s milk is naturally sweeter than most unsweetened nut milks, so you might need to add more maple syrup for the same desired taste.