This is a delicious combination of oats, apples, pumpkin and spices that are associated with a crisp Fall day. It's a great way to use up any leftover tinned pumpkin puree that you might have after making pies, cakes etc. The oatmeal goes well with stewed fruit or fresh fruit of your choosing.
The recipe is a very forgiving one and lends itself to customizing. It's almost like a "dump recipe" where you can use whatever you have on hand. I used a spice mixture of cinnamon, allspice and nutmeg, but others include, ginger, cloves, cardamom, or dried orange.
2 cups rolled oats use certified gluten free if needed
2 Tablespoons Arrowroot flour
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
1/4 teaspoon salt (if not sodium restricted. Can be omitted)
1 teaspoon low sodium baking powder
1 cup pumpkin puree
1 1/4 cup liquid of choice (milk, dairy or non-dairy, Kefir, apple juice)
2 large eggs
2 teaspoons vanilla
1/3 cup mixed maple syrup and honey
2 tablespoons dark brown sugar
2 tablespoons unsalted butter
1 medium apple of your choice
2 tablespoons water
Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with butter, then line with two pieces of parchment paper, leaving an overhang on all sides
In a medium bowl, combine oats, arrowroot flour, spices, and baking powder. Mix to combine.
In a small fry pan, bring the butter, brown sugar, water, and apples to a simmer, then cover and simmer until apples are partly cooked on low heat. Remove from heat and arrange the apples at the bottom of the baking dish. Reserve the liquid.
Whisk pumpkin puree, liquid you are using (I used a mixture of Kefir and apple juice), eggs, vanilla, and maple syrup/honey to bowl.
Mix the wet and dry ingredients together and pour into baking dish
Spread into the prepared baking dish. Let it sit for about 15 minutes so that the oats can absorb some of the liquid. Pour the reserved butter and brown sugar liquid over the top. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
Let cool completely before slicing into 9 squares. Wrap each square individually in foil the put in a freezer bag if you are freezing.