Ingredients
Wet Ingredients:
- 1/2 ripe banana, mashed
- 1 cup pumpkin purée
- 1/4 cup maple syrup
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/2 cups milk of choice
Dry Ingredients:
- 1 3/4 cups rolled oats
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chips, plus more for topping
Instructions
- Preheat the oven: Preheat the oven to 350º F and line a greased 9×9 or 8×8-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice.
- Add Dry Ingredients: Add the milk, oats, baking soda, salt, and chocolate chips. Mix well and pour into the baking dish.
- Top and Bake: Top with more chocolate chips if desired. Bake for 35-40 minutes until edges are caramelized and center is just set.
- Cool and Serve: Let cool for 10 minutes before serving.
Notes
- Store leftovers in the fridge for up to 4-5 days.
- Reheat in the microwave or oven until warm.
- You can freeze individual servings for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
