6 portions – 45min

INGREDIENTS

• 150 ml non-dairy milk
• 400 g pumpkin puree
• 3 tablespoons GIMBER
• 2 eggs or 170 g vegan yoghurt
• 2 teaspoons gingerbread spice
• 1 teaspoon vanilla extract
• 200 g rolled oats (gf)
• Pinch of sea salt

TOPPINGS

• 2 tablespoons pecan nuts
• 2 tablespoons raisins
• 1 tablespoon pumpkin seeds

INSTRUCTIONS

1. Preheat the oven to 160 °C and grease a 22x22 cm baking dish
2. In a large bowl, whisk the eggs (unless you’re using yoghurt) and add all the ingredients. Stir until evenly combined.
3. Pour mixture into baking dish, top off with chopped nuts, raisins and pumpkin seeds.
4. Bake in oven for 30-35 minutes and allow to cool
5. Optional: serve with some extra yoghurt.
6. Enjoy with a GIMBER HOTTIE.