Pumpkin Spiced Oatmeal Breakfast Squares (GF & Vegan)
Serves: 15
 
Ingredients
  • 3 c oats
  • ¼ c buckwheat flour
  • 4 Tbs ground flax + 12 Tbs water
  • 2 c pumpkin puree (homemade of canned)
  • 1½ c almond milk
  • ¼ c coconut sugar (can use ½ c & leave out maple syrup)
  • ¼ c maple syrup (can use ½ c maple syrup & leave out coconut sugar)
  • 1 tsp baking powder
  • ½ tsp salt
  • 2½ - 3 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Optional topping:**
  • ½ c coconut flour
  • ¼ c shredded coconut
  • 3 Tbs coconut sugar or maple syrup
  • 3 Tbs coconut oil
  • 1 tsp cinnamon
  • Mix all ingredients together until crumbly. Works best if coconut oil is soft.
Instructions
  1. The night before mix all ingredients except spices in large mixing bowl, stirring well.
  2. Add in all spices and stir well. Cover and let stand in fridge through the night*
  3. (If not letting oats soak can put in greased 9 x 13 inch pan and bake immediately).
  4. The next morning heat oven to 350 degrees. Grease a 9 x 13 inch pan and pour mixture into pan.
  5. Once oven is heated, bake for 20 minutes (uncovered).
  6. After 20 minutes add optional topping, patting down, Then bake another 15-20 minutes (uncovered).
  7. Enjoy warm with milk splashed on top or like a breakfast bar.
  8. I think it's great with coconut or almond milk, especially when it's warm out of the oven. I store them in the fridge to keep them more fresh (up to week) or at room temp for a couple of days.
  9. *You don't have to let the oats soak through the night, but it does help with the flavor.
  10. **It's great without the topping!! The topping makes the squares more bar like.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/10/26/pumpkin-spiced-oatmeal-breakfast-squares-gf-vegan/