You can prep this for the week & store leftovers in the fridge or freezer & warm up when ready to eat. I loveeee popping a piece in our air fryer on the toast setting for a few minutes 😮‍💨👌 Oats: 2 cups Organic Rolled Oats 2 tbsp Ground Flaxseed 1/4 cup vanilla protein powder 2 tsp pumpkin spice 1 1/2 cups plant-based milk 1 cup pumpkin purée 1/4 cup maple syrup 2 tbsp melted coconut oil (or avocado, ghee, vegan butter, etc) 1 tsp Baking Powder Mix everything together in an 8x8 pan. Bake at 375 for 35-40 mins, until golden & baked through. Sprinkle over a little coconuts sugar or monk fruit & cinnamon for the “snickerdoodle” vibe! cashew maple glaze (optional but YUM): •1 cup cashews (you can try subbing 1/2 cup cashew or almond butter) •1/2 cup vanilla coconut yogurt (or Greek, etc) •2-3 tbsp maple syrup •Pinch of sea salt Blend everything together until smooth. Add to a piping bag & pipe over top or just spread it like frosting! #bakedoats #bakedoatmeal #oatmeal #healthybreakfast #healthyfood #plantbased #healthybreakfastideas #pumpkinoats #pumpkinoatmeal #snickerdoodles #glutenfreebreakfast