Pumpkin Baked Oatmeal

I am a huge lover of breakfast!  I could eat breakfast foods at any meal at any time.  I get on kicks where I will eat the same exact breakfast for weeks at a time until I find something else that calls my name every morning.  For a while it was an Ezekial Cinnamon Raisin Sprouted English Muffin with homemade almond butter and sliced bananas (still sounds good) and recently it has been overnight oats(which are awesome).  I actually look forward to getting up in the morning just to eat breakfast because I love it so  much.

At my local farmers market this weekend I stopped by a food truck for breakfast.  I have never eaten from a food truck before but often hear some of the best food comes from food trucks.  This particular truck had some amazing sounding breakfasts…I wanted to try them all.  I settled on a baked oatmeal that they served cold with a choice of almond milk or coconut milk and a side of organic fresh fruit.  It was delishious!  I knew I had to try and recreate something similar at home.

Oats are so great for breakfast.  They are the perfect way to start off your day.  Oats are packed with many nutrients including fiber.  Fiber can contribute to a feeling of fullness and help prevent constipation.  Fiber can help to prevent weight gain, help lower cholesterol, and when eaten often enough can prevent heart disease.  Fiber works well to control blood sugar levels too.

Many Americans do not get enough fiber and the typical fast food diet fails epically at providing the daily recommended amounts for fiber.  The American Dietetic Association recommends at least 25 grams of total fiber per day for women and at least 38 grams of total fiber per day for men.  Are you getting enough fiber?

This recipe is really just a technique.  I can think of so many ways to switch up the ingredients.  Changing the pumpkin out for applesauce, banana, sweet potato, or butternut squash.  You can add different nuts or dried fruit depending on what you like.  You could event drop the batter onto a baking sheet in rounds to make cookies.  If you are not tolerant of oats you can use cooked quinoa instead.  The possibilities really are endless.  I’d love to hear what combinations you make in the comments!

Print

Course Breakfast

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 9

Author Sara

Ingredients

• 2 Cups Rolled Oats
• 1/2 Cup Pumpkin Puree
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Sea Salt
• 2 Tbsp Coconut Sugar
• 2 Tbsp Coconut Oil + More to grease the pan
• 1 Cup Milk of Choice I used Hemp
• 1/2 Tbsp Chia Seeds
• 1/2 Cup Dried Cranberries

Instructions

1. Preheat the oven to 350 degrees.
2. Add all of the ingredients into a bowl and mix well. Mixture will be fairly moist.
3. Brush a 8in X 8in baking pan with coconut oil.
4. Add the batter to the pan.
5. Bake for about 40 minutes until the center comes out clean.
6. Cut into square and enjoy. Eat them warm or cold.
7. My favorite way to eat this baked oatmeal is with almond milk and fruit (pomegranate seeds, diced pears, halved grapes, sliced banana was particularly awesome).

Recipe Notes

I did not make this recipe really sweet because adding the dried fruit and eating this baked oatmeal with fresh fruit adds the extra sweetness I need. If you are eating this on its own with no dried fruit you can add extra coconut sugar if you need to.

*Please choose organic ingredients when possible.