Ingredients
- 150 ml (non-dairy) milk
- 400 g pumpkin purée
- 5 or 6 tablespoons GIMBER
- 2 eggs or 170 g vegan yoghurt
- 2 teaspoons gingerbread spice
- 1 teaspoon vanilla extract
- 200 g rolled oats
- Pinch of sea salt
- Toppings: pecan nuts, walnuts, pumpkin seeds, …
Instructions
Preheat the oven to 160 °C and grease a 22×22 cm baking dish.
In a large bowl, whisk the eggs (unless you’re using yoghurt) and add all the ingredients. Mix until evenly combined.
Pour the mixture into the baking dish, top off with chopped nuts and/or pumpkin seeds of choice.
Bake in the oven for 30-35 minutes and allow to cool.
Optional: serve with some extra yoghurt.
Tips
The original recipe calls for 3 tablespoons of Gimber, yet this gives a very subtle ginger flavour. Add more for a clear ‘kick’ of ginger.
If the pumpkin purée is rather moist, reduce the amount of milk and yoghurt. Otherwise the center of the oats will remain very soggy. Resist the temptation to add berries or other fruit, as these will release additional moisture during baking.
Original recipe from: https://gimber.com/blogs/recipes/gimber-pumpkin-oatmeal-bar