Our holistic nutritionist Monique Zizzy shares her recipe for Baked Pumpkin Spice Oatmeal with you:
• 1 cup old fashioned rolled oats
• 1 Tbs whole flax seeds
• 3 1/2 tsp pureed dates (puree in food processor with a little hot water)
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp lemon zest
• 1/4 tsp sea salt
• 1/2 tsp vanilla
• 2 tsp organic butter, softened
• 3/4 cup organic pumpkin puree
• 3/4 cup almond milk
Topping
• 1/4 cup pecans, chopped
• 2 tsp organic butter, softened
• a little more pureed dates
Preheat oven to 375 degrees F. Coat 4 individual sized ramekins with olive oil. Set aside.
Combine the oats with the sea salt in a medium sized bowl, stirring well. In a separate bowl, combine the vanilla, organic butter, pumpkin, and almond milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, stirring until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake an additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.