My pumpkin baked oatmeal is a variation on a recipe from Two Peas and Their Pod, where I have found lots of yummy plant-based recipes. This particular recipe was not wholly plant based, so I just changed up a few ingredients and suddenly it’s healthier. Like plant powered magic. If you haven’t cooked plant based, give it a shot. It doesn’t mean you have to clean out your fridge and pantry for every trace of animal products. It just means making a conscious effort to include more healthy ingredients. And I don’t care what “diet” or “lifestyle” approach you are taking… every healthy eating method or doctor will tell you if you want to be healthier, decrease your processed foods and increase your fruits and veggies.
Making breakfast from scratch might be a luxury your weekday mornings can’t afford, so schedule a little kitchen sesh this weekend and be sure to pick up these ingredients ahead of time. The great thing about this pumpkin baked oatmeal is there’s no babysitting a saucepan and hot stovetop. It will spend some time in the oven when you can do other things–walk the dogs, take a shower, go for a run, go back to bed… no judgement. Just set a timer, sleepyhead. You don’t want burnt pumpkin baked oatmeal. That would be very sad.While I haven’t tried it with this particular recipe, I have prepped other baked oatmeals the night before and let them chill out (pun intended) in the fridge overnight, then popped them in the oven in the morning. They may take a little longer in the oven since they are starting cold, and you may need to add a little more liquid since the oats will absorb quite a bit. But it can be done. Want to quickly turn this breakfast into dessert? Prep and cook your pumpkin baked oatmeal
as directed. While it’s still warm (or heat it up if you made it earlier in the day), top it with a scoop of non-dairy vanilla ice cream (try cashew milk ice cream, it’s fab) or coconut milk whipped cream, and a drizzle of maple syrup. You could sprinkle more cranberries on top or dust it with cinnamon or nutmeg. Yes, it really works as dessert. One of my kids asked for seconds. Just don’t tell them it’s a breakfast food.
Got a great, healthy fall recipe to share? Hop on to the closed Facebook group to find inspiration or inspire others!
Pumpkin Baked Oatmeal
Try it for breakfast or topped with ice cream or whipped coconut cream for dessert!
- 2 cups whole grain oats
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice or sub a mix of cinnamon, nutmeg, cloves, and ginger
- 2 cups almond milk or other plant-based milk
- 1/2 cup canned pure pumpkin NOT pie filling
- 2 Tablespoons pure maple syrup
- 1 flax egg (1 Tablespoon ground flax seed stirred into 3 Tablespoons warm water, let sit 5 minutes to thicken)
- 1 teaspoon vanilla extract omit if using vanilla almond milk
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
You'll need: two mixing bowls, an 8x8 or similar baking dish, a whisk, and a spoon and/or bowl scraper. Heat oven to 350 F.
In one mixing bowl, combine your dry ingredients: oats, baking powder, salt, spice, sugar.
In the other bowl, whisk together your wet ingredients: milk, pumpkin, maple syrup, flax egg, and vanilla.
Add wet to dry and stir to combine. Fold in cranberries and chopped pecans.
Pour into baking dish and bake 30 minutes. Top should be set and slightly golden. Serve warm, topped with additional milk if desired. For dessert, drizzle with additional maple syrup and top with ice cream or whipped cream, if desired.