2 tbs coconut oil
2 cups instant oats
1 tbs The Honest Kitchen's Instant Goat's Milk
3 The Honest Kitchen's Pumpkin Pour Overs
4 tsp warm water
1/4 tsp cinnamon
Set oven to 350
- Mix 2 cups instant oats with 1/4 tsp cinnamon, 4 TBSP warm water and 2 TBSP coconut oil.
- Crumble between fingers until all ingredients are incorporated and resemble a slightly doughy granola.
- Grease a 9 inch pie pan and press the oats to form a shell.
- Bake for 8-10 mins.
Meanwhile, mix the batter. Whisk 2 eggs for about 1 minute until slightly fluffy. Stir in three Pumpkin Pour Overs of your choosing and 1 TBSP of Instant Goat's Milk.
- Pour batter into oat crust and bake for 25-30 mins until the center is set.
Tap the sides of the pan and watch the center — when finished it should barely jiggle. Cool all the way before serving.