Pumpkin Oatmeal Bake

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This recipe is delicious fresh, or stays good in the refrigerator for up to 1 week. This recipe is also amazing if you bake it and then freeze it, thaw, and warm when you would like to consume it.

How to video recipe found at:

Ingredients

• 4 cups rolled oats (not quick oats)
• 2 tbsp fresh ground rye or rye flakes 
• 3 cups filtered water
• 2 tbsp raw apple cider vinegar 
• 4 eggs
• 2 cups pumpkin puree
• 2 tsp baking powder
• 1 tsp vanilla extract 
• 1 tsp healthy salt 
• 1 Tbsp cinnamon
• 1 Tbsp ground ginger spice
• 1/2 T ground nutmeg
• 3/4 tsp ground cloves
• 3/4 cup honey [Recipe Moderator Note – sweeteners can certainly be reduced to taste!]

Instructions

1. Pour oatmeal and rye into a container with a lid. 
2. In a medium saucepan, warm 3 cups of water.
3. Once water is warm, remove saucepan from heat and add 2 tbsp raw apple cider vinegar. 
4. Pour water/vinegar mixture into container with the oats and rye and mix quickly with a spoon.
5. Place a lid on the container and allow to sit at room temperature for 8 to 24 hours.
6. After 8 to 24 hours empty the container with the oat mixture  into a large mixing bowl.
7. Next add the eggs, pumpkin puree, baking powder, vanilla, salt, cinnamon, ginger, nutmeg, cloves, and honey. Mix well.
8. Grease a 9 by 13 pan with your choice of healthy fat such as lard, tallow, coconut oil, butter, goose fat, or duck fat.
9. Pour the oatmeal mixture into the 9 by 13 pan and bake at 375 degrees for 1 hour.
10. Once cooled top with whipped cream, melted butter, or syrup! [Recipe Moderator Note – crème fraîche is an additional recommendation!]

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