Gluten-Free, Vegan, Serves 8

• 2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/4 cup coconut sugar or maple syrup
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 cups unsweetened almond milk
• 1 cup pumpkin puree
• 1/4 cup almond butter or any nut butter of your choice
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Directions:

Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish. In a large mixing bowl, combine the rolled oats, almond flour, ground flaxseed, coconut sugar (or maple syrup), baking powder, cinnamon, nutmeg, ginger, and salt. Mix well. In a separate bowl, whisk together the almond milk, pumpkin puree, almond butter, and vanilla extract until smooth.

Pour the wet mixture into the dry mixture and stir until well combined. Fold in the chopped pecans or walnuts if desired. Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 35-40 minutes, or until the top is golden brown and the center is set. Remove from the oven and let it cool slightly before serving. Cut into squares and serve warm as a delicious breakfast casserole.