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Pumpkin Oatmeal Bake

An easy to digest and make pumpkin oatmeal bake that's perfect for fall and winter mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 12 hours
Course Breakfast

Equipment

  • Stand Mixer or handheld mixer
  • 12 inch cast iron skillet

Ingredients
  

Soaking Oatmeal Ingredients

  • 2.5 cups steal cut oatmeal
  • warm, filtered water enough to cover oatmeal
  • 1 tbsp apple cider vinegar

Cast iron skillet

  • 1 tbsp butter

Oatmeal bake Ingredients

  • 1/4 cup coconut oil
  • 4 eggs
  • 1/4 cup maple syrup
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp coconut flour
  • 1/3 cup ground flaxseed
  • 1 tsp apple cidar vinegar
  • 3/4 cup pumpkin
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla

Instructions
 

  • Cover oatmeal in warm, filtered water. Add 1Tbs apple cider vinegar. Let it soak for 8-12 hours.
  • After soaking period, drain all water and let oatmeal drip dry in a collander while you gather other ingredients and get started with the recipe.
  • Place cast iron in the skillet and preheat oven to 350. Adding the skillet to the oven will allow it to get nice and hot.
  • Using a mixer blend together the soaked and drained oatmeal with the rest of the ingredients.
  • Carefully remove HOT cast iron pan from oven, add 2Tbs butter and coat the pan well. Then pour the oatmeal mixture into the pan. Place back into the oven.
  • Bake about 45 minutes or until center is set and oatmeal bake is slightly golden brown.