Pumpkin Pie Baked Oats
Ingredients
- 70g rolled oats (I use gluten free)
- 4 tbsp plain/vanilla yoghurt (I use soya)
- 2 tbsp maple syrup
- 150g pumpkin/butternut squash
- 1/2 tsp ground ginger
Preparation
Pre-heat your oven to 200C/ 400F/ Gas Mark 6.
In a bowl mix oats and 2 tbsp of the yoghurt until it clumps together.
Line a mini pie/flan dish (around 10cm) with baking paper and squish the mixture into it so it fills the bottom and slightly up the sides. If you haven't got a small dish like this, go free hand and pat the mixture onto a baking sheet.
Oven bake for 15 minutes.
Meanwhile, cook the pumpkin in the microwave or on the hob until it goes mushy. Then blend with 2 tbsp yoghurt, syrup and ginger so it becomes smooth and creamy.
Once the pie crust is cooked, spread over the pumpkin puree and tuck in.
