Vegan Pumpkin Crumble

This recipe was inspired by Gluten-Free Pumpkin Crumble Bars (Vegan) - they looked SO good, I had to try it out. I made some small changes and added a few things (what else is new?) :)

Vegan Pumpkin Crumble

Crumble

• 1 1/2 cups rolled oats

• 1/2 cup coconut flour (or almond)

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 cup coconut oil

• 1/4 cup honey (or another sweetner such as agave/maple syrup)

• 1 tsp vanilla extract

Pumpkin Filling

• 3/4 cup organic pumpkin (I used canned - you can also use fresh!)

• 2 Tbsp of sweetner (honey, agave, maple syrup)

• small scoop of protein powder (Optional - I added Raw Protein for some extra nutrition!)

Preheat the oven to 350 degrees. Combine the ingredients for the crumble and mix up. In a separate bowl, combine the pumpkin filling ingredients and mix. Grease a baking dish with coconut oil or cover with parchment paper. Pour in half of the crumble mixture and spread evenly. Layer on the pumpkin filling. Top with the remaining crumble mixture. Place in the oven for 20-25 min or until golden brown.

I ate this crumble right out of the oven with some So Delicious Vanilla Almond Milk Ice Cream  - incredible!