Ingredients:

  • 2 cups (180g) old fashioned rolled oats
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (120ml) maple syrup
  • 1 cup (240ml) unsweetened almond milk
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 medium (300g) apples, peeled and diced into 1/4 inch cubes
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the rolled oats, baking powder, salt, and pumpkin pie spice until no clumps remain.
  2. Add the pumpkin puree, maple syrup, milk, egg, and vanilla extract to the dry ingredients. Stir with a whisk or spatula until the oats are fully submerged and the mixture is a consistent deep orange hue.
  3. Fold in the diced apples and chopped walnuts.
  4. Pour the batter into a parchment-lined 8x8 inch baking dish, smoothing the top with a spatula.
  5. Bake for 30–35 minutes until the edges are golden brown and the center feels set.