1 cup rolled oats
½ cup plant milk
½ cup pumpkin purée
½ tsp baking powder
1 tsp vanilla extract
8 medjool dates
1 tsp cinnamon
¼ tsp ginger powder
⅛ tsp cloves
⅛ tsp nutmeg or allspice
¼ cup unsweetened chocolate chips (adjust dates if using sweetened chocolate chips)
Preheat oven to 350 F
Combine all ingredients in a blender except for baking powder. Blend until smooth. Add baking powder and blend shortly to combine.
Pour batter into parchment lined pans/ramekins of choice. I used two 6 inch ceramic bakeware.
Bake for 25-30 (check at 18 minutes if using ramekins or other small bakeware) or until a toothpick comes out clean or with a few crumbs.
Drizzle with date caramel.
Enjoy!
Date Drizzle
⅓ cup date paste
2-4 tbsp of water to pourable consistency
¼ tsp vanilla extract
Add date paste and vanilla to a bowl and whisk. Slowly add water to adjust consistency.
Enjoy!
