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

  1. 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

  1. Preheat oven to 350 F and butter a 9×13-baking dish.
  2. Drain the oat/buckwheat mixture in a fine mesh sieve and rinse with water.
  3. In a large bowl, combine all ingredients except the crumb topping and mix
together. Pour evenly into the baking dish.
  4. Mix together the crumb topping and sprinkle over the top of the oatmeal.
  5. Bake at 350 F for 30 minutes.