• Place your Square Mold on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

BAKED OATMEAL PREPARATION

• In a mixing bowl, whisk the pumpkin purée together with the light brown sugar, eggs, Pumpkin Pie Spice, vanilla bean paste, ground cinnamon, ground nutmeg and sea salt. Add the milk, then the oats together with the baking powder. Mix to combine. Fold the dark chocolate chips.
  15 oz pumpkin purée, 3.53 oz light brown sugar, 2 eggs, 1 1/2 Tbsp pumpkin pie spice, 1 tsp vanilla bean paste, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp sea salt, 12.88 oz milk, 7.05 oz old-fashioned whole rolled oats, 1 tsp baking powder, 4 oz dark chocolate chips
  
• Transfer your oatmeal to the the Square Mold. NOTE: You may add more chocolate chips on top as well, if you like.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your oatmeal from 25 minutes). It is ready when the top is golden brown and the center is almost set. NOTE: For a drier and firmer oatmeal, cook for 5 to 10 minutes longer.
  
• Once your Pumpkin Spice Baked Oatmeal is out of the oven, slice and enjoy. Autumn Leaves & Pumpkins Please!
• NOTE: These are perfect for meal prep' and can be stored in the refrigerator up to 3 days.