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This recipe is dedicated to my best friend; she is
crazy in love slightly obsessed with pumpkin.
We first met during the fall season and pumpkin was the highlight of a lot of our conversations (I mean, who doesn’t love pumpkin though?!). Anytime I see, hear or read anything pumpkin my first thought is, “hmm, I have to show this to her!”
Recently we have been talking about making oatmeal for breakfast (not that I don’t already eat enough oatmeal)…so I decided it was about time for a pumpkin pie oatmeal. (The overnight oats will come soon 😉 too)
What I love about this recipe is that not only does it taste exactly like pumpkin pie, but it has the creamy texture as well. The cashew cream is a MUST with this recipe. It really does take this baked oatmeal dish from amazing to out-of-this-world, blow-your-mind good. Yeah, that good.
Pumpkin Pie Baked Oatmeal with Cashew Maple Cream
By Amy DiPaola
serves 2 (simply half for one person)
Pumpkin Baked Oatmeal
1 cup rolled oats
1 cup almond milk
1/2 cup pumpkin puree
1/4 tsp baking powder
1/8 tsp sea salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp vanilla extract
2 Tbs maple syrup (or other liquid sweetener, like agave nectar)
1. Preheat your oven to 350 degrees. Prepare two single-serve ramekins by lightly oiling each one.
2. Combine all ingredients in a medium-sized bowl and whisk until thoroughly combined. Evenly pour the oat mixture into each ramekin and bake for 20 minutes. Cool for 2-3 minutes before adding a
mound (should have shown the not-as-pretty after pictures…) dollop of Cashew Maple Cream. Then imagine it’s Thanksgiving evening and devour like you would pumpkin pie!
Cashew Maple Cream
1 cup cashews, soaked overnight then rinsed and drained
1/4 cup water
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp ground nutmeg
Pinch of salt
1. Place all ingredients in your blender and blend until creamy and smooth. It is no joke the best whip cream you will ever have! You can save whatever you don’t eat and out in the refrigerator for about a week. It goes great over Pumpkin Pie Waffles and Strawberry Coconut Banana Bread, or with fruit, pretzels, and animal crackers. Or simply but grabbing and spoon and eating by the spoonful. YUM!