I’ve been looking at all kinds of recipes for baked “oats”. But none of them have actual oatmeal in them, they all use oat flour. So here’s my alternative. I’ve added some quinoa flour and oat protein powder to the mix to increase the protein content of the pudding as well as increasing the sweetener a little because the flour, at least in my opinion, overrides the taste of the pumpkin and spices. I didn’t think of it until after they were in the oven but adding some roasted pepitas would some crunch.
As a reminder for those of you new to my blog, there are a number of allergen-free recipes here to make your Thanksgiving dinner allergen free such as gluten-free gravy (and fat free), string-bean casserole, vegan pumpkin pie, and a delicious mushroom and Italian sausage stuffing (which I made this year with a loaf of that quick and easy oat bread on the blog).
Lightly grease 6, 6-ounce ramekins and pre-heat oven to 350 degrees. In a medium bowl whisk together:
1 can pumpkin puree
1 cup quinoa flour
3/4 cup oat flour
1/4 cup pumpkin protein powder (or any protein powder you use, vanilla or even chocolate would work)
1/3 to 1/2 cup maple syrup (or honey, coconut nectar, date syrup, etc.)
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup dairy-free milk (any will do but I would advise against using soy)
1/4 cup roasted pepita seeds
1/4 teaspoon of salt
Whisk until smooth then scoop into the ramekins to about 1/2″ from the top. Dust top with more pumpkin pie spice. Place on a baking sheet and bake for 15-17 minutes or until set.