1/3 cup mini chocolate chips (plus 1 tablespoon for the top)
Method
Preheat oven to 350 degrees.
To a large mixing bowl, add the eggs, Plant Oat Oatmilk, pumpkin puree, maple syrup, cashew butter, melted coconut oil, and vanilla extract. Whisk all of the wet ingredients together until well combined.
Next, add the gluten free oats, baking powder, pumpkin pie spice, and salt to the mixing bowl and stir until well combined.
Next, fold the chocolate chips into the batter until well combined.
Transfer the oatmeal batter to a greased 9×13 baking dish. Top with extra chocolate chips, if you like.
Bake at 350 degrees for 25-30 minutes until the oatmeal is just almost set.