For the Baked Oats

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Neutral oil spray

1 large egg

1 ½ cups unsweetened nut or oat milk

¾ cup pumpkin purée (about half of a 15-ounce can)

¼ cup tahini

3 tablespoons pure maple syrup

1 teaspoon vanilla extract

2 ½ cups gluten-free rolled oats

½ cup vanilla protein powder (I use this one)

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon kosher salt

¾ cup dark chocolate chips (optional)

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For the Tahini-Chocolate Drizzle

2 tablespoons cocoa powder

Unsweetened nut or oat milk (up to ¼ cup)

¼ cup tahini

1 tablespoon pure maple syrup

⅛ teaspoon kosher salt

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1. Preheat the oven to 350ºF and spray a 9-inch by 9-inch baking dish with neutral oil spray.

2. Prepare the baked oats: Whisk the egg, milk, pumpkin purée, tahini, maple syrup, and vanilla in a large mixing bowl until combined.

3. Mix in the oats, protein powder, baking powder, pumpkin pie spice, ground cinnamon, ground ginger, and salt until just combined. Fold in the chocolate chips (if using), reserving some for the top. Transfer to the prepared baking dish. Smooth out the top, sprinkle the remaining chocolate chips on top, and bake until a toothpick comes out clean, 36 to 42 minutes (closer to 36 for gooier, 42 for drier).

4. Cool the oats in the baking dish for 10 minutes (if you have the time, longer is even better!), then slice into 6 rectangles.

5. While the oats cool, make the tahini-chocolate drizzle: In a small bowl, whisk together the cocoa powder and two tablespoons of the milk until combined. Mix in the tahini, maple syrup, and salt. Add additional milk, one tablespoon at a time, as needed until smooth. (note: if you’re meal prepping, you can make the drizzle and refrigerate it in a sealed container for up to 7 days, or you can make the drizzle right before serving).

6. When you’re ready to serve, drizzle each slice with the tahini-chocolate drizzle.