Equipment
- Conventional oven
- 8 inch square baking dish or a similar small rectangular dish
Ingredients
- ½ cup pumpkin puree, canned or homemade
- 1 large banana, very ripe
- ¼ teaspoon ground cinnamon
- ½ teaspoon whole cloves, or ¼ teaspoon ground cloves
- 1 ½ tablespoon coconut sugar
- 1 ½ tablespoon peanut butter
- 1 cup plant-based milk, unsweetened, such as oat or almond
- ½ cup dark chocolate, dairy-free, chopped, plus extra for topping if desired
- 1 ½ cups gluten-free oats, old-fashioned rolled oats
Optional toppings
- ½ banana, sliced
- 2 tablespoon sliced almonds
- 1 tablespoon peanut butter, or tahini, warmed, for drizzling
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8-inch square baking dish (or a similar small rectangular dish).
- Add the pumpkin puree, banana, cinnamon, cloves, coconut sugar, peanut butter and plant-based milk to a blender. Blend on high for about 1 minute, until completely smooth with no bits of clove left.
- Add the oats and most of the chopped dark chocolate to a mixing bowl, pour in the blended pumpkin mixture and stir well until all the oats are coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Scatter the remaining chocolate and a few banana slices over the top if you like.
- Bake for 18 to 22 minutes, until the edges are set and lightly golden and the center no longer looks wet. Don't overbake, or the oatmeal will dry out.
- Let it cool for 5 minutes, then top with sliced almonds and a drizzle of warmed peanut butter or tahini, if using. Serve warm.
Video
Notes
If you want it to be less sweet, leave out the coconut sugar or use a smaller amount; a very ripe banana adds plenty of sweetness.
No banana? Replace it with ⅓ cup unsweetened applesauce or an extra ¼ cup pumpkin puree, plus 1 to 2 tablespoons maple syrup.
Make ahead: assemble in the dish, cover and refrigerate overnight, then bake straight from the fridge, adding about 5 minutes.
Store covered in the fridge for up to 4 days, or freeze individual squares for up to 3 months. Nutrition is for the base recipe without the optional toppings.
Nutrition (estimated per serving)
Calories: 231kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 83mgPotassium: 325mgFiber: 5gSugar: 10gVitamin A: 3198IUVitamin C: 3mgCalcium: 81mgIron: 3mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
