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Pumpkin Almond Butter Oatmeal "Bae-ke"

My✨PUMPKIN ALMOND BUTTER OATMEAL “BAE-KE”✨is made with only a handful of ingredients you likely already have in your pantry. It’s also #oilfree #sugarfree and #flourfree and as always, is #GF #DF & SF. So get bae-king!
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Course Dessert

Ingredients
  

  • olive oil or avocado oil for greasing
  • 2 cups rolled oats use certified gluten free if needed
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 1 ¼ cup milk of choice this works great with almond milk if dairy-free needed
  • 2 flax eggs or eggs
  • 2 teaspoons vanilla
  • ⅓ cup stevia or maple syrup
  • chocolate chips nuts, raisins or topping of choice, optional

Instructions
 

  • Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
  • In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
  • Add pumpkin puree, milk, flax eggs, vanilla, and stevia to bowl. Stir to combine.
  • Spread into the prepared baking dish or cast iron pan. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  • Let cool for 5 minutes and drizzle with almond butter. It will be soft at first but will firm up as it cools. Enjoy warm or let cool completely and store in fridge for up to 4 days.