Pumpkin Pie Baked Oats

You might know by now, based on my recent posts, that I have a bit of a problem (read: addiction) to baked oats.  I have to say, though, that with all the things out there in the universe that I can be addicted to, baked oats is probably a good thing.  Benefits:  it keeps my blood sugar stable for hours, it fuels my workouts and my busy days and I feel like I'm eating a treat most days (mini non-dairy chocolate chips...a tablespoon is like heaven.)

These Pumpkin Pie Baked Oats are one of the best I've ever made.  Seriously.  And, because I didn't make pumpkin pie yesterday for Thanksgiving, these totally filled that sad, little hole in my heart.  The best part - they are super easy to make!

Ingredients:
1/2 cup gluten free rolled oats, pulsed in food processor (I use Trader Joe's)
3/4 to 1 cup unsweetened coconut milk
3T pumpkin puree (I used organic) *not pumpkin pie filling*
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1T mini non-dairy chocolate chips (I use Enjoy Life)

Preheat oven to 400 degrees.  Pulse the oats in a food processor to grind them down a bit, but not too much.  I do larger batches of this each week and store it in an airtight container in my fridge so that I can alleviate this step each time I make oats during the week.  In a bowl mix the oats and coconut milk. Add the spices and stir.  Last, add the pumpkin puree to combine.  Transfer to an oven-safe crock or bowl and bake for 25 minutes.

This was such a nice treat and didn't feel like a breakfast at all.  Win!  Try it - it's REALLY good!