Creamy pumpkin-cranberry oatmeal bake (vegan, gluten-free)

Ingredients:
1 cup rolled oats
1/2 cup pumpkin purée
1/4 cup chia seeds
1 teaspoon pumpkin spice
1 teaspoon baking powder
1-2 tablespoons maple syrup (or other sweetener of your choice)
1/2 cup hot water
1/2 cup plant milk
1 tablespoon flax meal mixed with 1-2 tablespoons water (flax egg)
2 tablespoons cranberry compote (cook fresh cranberries in a bit of water until soft)

Pour the hot water over the rolled oats, stir and let sit for about 5-10 minutes. Combine the flax meal with the water, stir and let it sit until the water is absorbed.
Add the pumpkin purée, chia seeds, flax egg, pumpkin spice, baking powder, maple syrup and sweetener of your choice and stir. Mix in the plant milk and stir. Pour into the baking dish. Add a few tablespoons of the cranberry compote and integrate with a spoon. Bake at 365F for 30-40 minutes.
Enjoy for breakfast, as a snack, on the go or whenever you feel like it :-)