Baked Pumpkin and Cranberry Oatmeal

Ingredients

2 cups Gluten Free Old Fashioned Rolled Oats
1/2 cup chopped almonds, optional
2/3 cup brown sugar, packed
1/2 cup dried cranberries
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 1/4 cup milk (or dairy free alternative)
3/4 cup canned pumpkin puree
2 eggs
2 Tablespoons butter, melted (or dairy free alternative)
1 teaspoon vanilla

Sauce:

2 cups heavy cream (or a rich dairy free alternative such as almond or soy milk)
1 cup Pure Maple Syrup
1/2 cup pumpkin puree

Instructions

Preheat your oven to 350 degrees. While oven is heating, lightly spray an 8×8 inch baking pan. In a non-stick skillet over medium heat, toast the nuts and oats for 3-5 minutes, or until they develop a warm, nutty aroma. Typically, once you can smell them, they are about done toasting. Be careful not to burn them. Once toasted, pour into a large mixing bowl; add the brown sugar, cranberries, baking powder, and pumpkin pie spice. Stir to combine. Set aside.

In another small mixing bowl, combine the milk, pumpkin, eggs, melted butter and vanilla. Beat until well blended and pour this into the oat mixture. Stir to combine.

Pour your oat mixture into your prepared baking dish and give the dish a little shake. Bake on the center rack of your oven for 30-40 minutes, or until the center is set and no longer jiggles when you shake it gently. Remove from the oven and allow it to cool for 20 minutes before serving.

For sauce, in a small saucepan, combine the ingredients for the sauce. Warm over low heat just until it starts to bubble around the edges, stirring often. Remove from heat.

Once your oatmeal has cooled, serve with the sauce spooned over each piece.