Preparation
- Place the pumpkin in a pot, cover with boiling water and cook on the stove top for 10 -15 minutes, until fork tender. Drain and blend using a hand blender or place into a blender or mini chopper.
- Preheat your oven to 180C (350F).
- Mix together the oats, milled flax, baking powder, cinnamon, maple syrup, milk and pumpkin puree. Place into an oven safe dish and bake for 35 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving; they will firm up even more if you place them in the fridge overnight.
- Serve oats topped with yoghurt (mixed with a little maple syrup if you like a hint of sweetness), pumpkin seeds and chopped pecans. Drizzle with maple syrup and dig in!
- Store leftovers in the fridge for up to three days or freeze for up to one month.