Warmly-spiced flourless pumpkin blended baked oats is a healthy cake for breakfast situation and absolutely delicious with chocolate chips! This dairy-free, refined sugar-free recipe is a feel-good treat!
Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.
Transfer the oats to a high-powered blender and blend on high speed for 20 to 30 seconds, until the oats resemble a flour.
Add the remaining ingredients except for the chocolate chips to the blender and blend until completely smooth.
Stir in the chocolate chips.
Transfer the oatmeal mixture to the prepared baking dish and top with more chocolate chips if desired.
Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the blended baked oats test clean and are golden brown.
Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving.
Serve with fresh fruit, banana slices, a splash of milk, dollop of Greek yogurt, a drizzle of honey or a little bit of pure maple syrup.
Notes
Store any leftovers in an airtight container on the counter for up to three days or in the refrigerator for up to 1 week. You can also freeze any leftovers in a zip lock bag and keep it in the freezer for up to 3 months.