Warming.
Comforting.
Pumpkin spicey.
Creamy.
Smooth.
Custardy.
Chewy doughy.
Cookie pie filling
Pumpkin.
Oatmeal.
Smothered
in
Warm
Sweet
Pumpkin
Custard.
Ingredients
Oatmeal layer
1 cup gluten free oats
1 cup nut-based milk
1 cup cooked pumpkin, puréed
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp organic grade C maple syrup
Pie layer
1/2 cup white dried mulberries
5 organic medjool dates
1/2 cup nut-based milk (I used almond milk but coconut milk or pecan milk would be divine!)
3 Tbsp oat groats
1/2 cup cooked pumpkin, chunks
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground clove (or crush a 2 whole cloves)
Custard layer
Click here for the custard recipe
Instructions
Oatmeal layer
Blend milk, pumpkin, maple syrup, and spices then fold in the oats and bake in the oven for 10 minutes at 180 degrees celcius, or in the microwave for 2-3 minutes. Add more milk for desired consistency.
Pie layer
Blend all dry ingredients, then wet ingredients as well. Mix well or use a food processor, until thick and sticky like cookie dough.
Custard layer
Click here for instructions
I shoved some baked pumpkin chunks in the middle which is why you can barely see the pie filling layer but trust me, it is the most cookie dough pie layer ever! It goes perfectly with the warm creamy oats and the smooth golden pumpkin custard.
I love to top mine with black strap molasses or maple syrup, more cinnamon (because I’m a cinnamon freak), dried mulberries, and pecan nuts! Mmmm. Oooh. This by a warm log fire.
In my dreams. Now let me go and devour this in my cold kitchen lol.
olympiaconsciousliving 