Pumpkin Pie Baked Oatmeal
Ingredients
- 2 ½ cups rolled oats
- ¼ cup buckwheat groats (or GF flour)
- 2 Tbsp. apple cider vinegar
- 1 cup milk
- 1 ½ cup pumpkin puree
- 2 pastured eggs, lightly beaten
- 2 Tbsp. melted butter
- ½ cup maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A if you can’t find it locally.)
- 1 tsp. aluminum-free baking powder, preferably GMO-free
- 2 tsp. vanilla
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1/8 tsp. ground cloves
For the crumb topping
- 2 Tbsp. coconut flour (may substitute with sprouted flour)
- ¼ tsp. ground cinnamon
- 1 Tbsp. maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can’t find it locally
Instructions
The night before
- Combine oats, buckwheat, and apple cider vinegar in a bowl. Pour filtered water
until the mixture is covered. Soak the mixture overnight.
In the morning
- Preheat oven to 350 F and butter a 9×13-baking dish.
- Drain the oat/buckwheat mixture in a fine mesh sieve and rinse with water.
- In a large bowl, combine all ingredients except the crumb topping and mix
together. Pour evenly into the baking dish.
- Mix together the crumb topping and sprinkle over the top of the oatmeal.
- Bake at 350 F for 30 minutes.