Pumpkin and Oatmeal Casserole

Ingredients:

Oatmeal

• 1.25 cups rolled oats
• 2 teaspoons butter
• 3 tbsp. l. brown sugar
• 1/8 tsp salt
• 1 and 2/3 cups unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 large egg

Top layer

• 0.33 cups chopped walnuts
• 0.33 cups oatmeal
• 0.33 cups brown sugar
• 2 tablespoons melted butter
• 1 tbsp flour
• 0.25 tsp pumpkin pie spices (nutmeg, allspice, cloves)
• 1/8 tsp salt
• 420 gr. pumpkin puree
• You will need: 2-litre baking dish or 20cm square baking tray.

Preparation:

1. Make oatmeal: Preheat oven to 170°C. Grease a baking dish with butter.
   
   Combine the oats, sugar, and salt. Whisk the almond milk, vanilla, and eggs in a medium bowl. Pour the milk mixture into the oats and stir.
2. Top layer: In a medium bowl, combine nuts, oats, sugar, butter, flour, spices and salt.
   
   Pour the oatmeal into the prepared pan. Spoon the pumpkin puree directly onto the oatmeal, then pour the nut mixture evenly over it. The batter will seem runny, but the oats will gradually swell and absorb the moisture.
3. Bake in the oven until the casserole is set and starting to brown lightly, about 50 minutes.
   
   Let cool for 10-15 minutes. Serve warm.