Pumpkin Baked Oatmeal

2 cups gluten-free oats
1 tsp baking powder
pinch of salt
1/4 unsweetened applesauce
1 generous cup of pumpkin puree
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or add more cinnamon, or nutmeg, ginger, etc.)
1.5 c unsweetened almond milk
1 tsp vanilla
1/4 cup chopped walnuts
3 tbsp brown sugar

What You Do:

Preheat your oven to 375 (go up to 385 if you live at a high altitude)
Whisk all dry ingredients (minus brown sugar) in a medium mixing bowl
In a separate bowl, whisk all wet ingredients and 1-3 tbsp brown sugar if using, and then stir in dried cranberries
Stir the wet ingredients into the dry until completely combined
Line an 8×8 baking pan with parchment paper and/or grease with Earth Balance
Bake on the middle rack for 30-35 minutes
Allow to cool completely in the pan, and then cut into squares – store them in individual plastic baggies or an air-tight container on the counter or in the fridge – I think they taste great at room temp, chilled, or re-heated in the oven!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATHY_KUHN.