Vegan Gingerbread Baked Oatmeal

Prep Time 15

Cook Time 30

Total Time 45

Servings 9 servings

3 cups rolled oats
2 tbsp pumpkin pie spice
1 tsp ground ginger
2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for at least 20 minutes
1 cup date paste - 15 pitted medjool dates blended with 1 cup hot water, then measure out 1 cup paste
1/4 cup molasses - I use blackstrap molasses
1/2 cup nondairy milk - I use unsweetened almond milk
Any toppings of your choice

Preheat the oven to 350 degrees.
In a large bowl, mix the oats, pumpkin pie spice, and ginger.
Add the flax eggs, date paste, molasses, and nondairy milk, and stir to combine into a thick batter.
Pour the mixture into a nonstick or parchment-lined square pan.
Bake the oatmeal for 30 minutes.
Let the oatmeal cool in the pan for 20 minutes before cutting, then add toppings of your choice (I love unsweetened vegan yogurt for tang and some chopped nuts for texture).
Store leftovers in the refrigerator.