Hello again, my lovely friends!
Wow, October is flashing by and I’ve yet to make enough pumpkin recipes to meet what I’d consider to be a bare minimum as a food blogger. My brother-in-law is so humored by the fact that everything turns pumpkin in September that he took pictures of all the pumpkin products he found on his last grocery shopping trip with my sister. He found SO many too so it’s been a family joke recently how many things marketers convert to pumpkin. Hey, I’m loving it with no complaints. (By the way, has anyone found seasonal flavors of peanut butter around North Idaho????) I guess it’s not that awesome if you aren’t a fan of spiced things or pumpkin. It’s just so warm fuzzy to me though, I love the flavors of Autumn and the holiday season!
Speaking of holidays, this is going to be our first Christmas back in the States in 4 years. That’s 4 christmases spent in summer weather in South America and I’m afraid we might go a little overboard this year to make up the difference. Of course, we didn’t have any decorations at all when we got back here to the States……..that is, until a few days ago. My dad’s already started collecting because it seems the Christmas decoration displays are popping up everywhere you look in stores. Don’t tell him I said this but Dad’s like a little kid at heart when it comes to Christmas decorations and I’ve got a felling he’s gonna go way overboard this year. Check my instagram for pictures soon after Halloween.
Anyway, this oatmeal is so filling and really pretty healthy. I wanted to throw in a twist so I added some coffee to give it a deeper flavor. Oh, but if you don’t want to add the coffee that’s totally alright, just replace it with your favorite milk. Also, you can add all kinds of things on top when you’re all ready to dig in. Go classic and simple with just some syrup or get fancy with cinnamon butter or your favorite nut butter. I like to top mine with yogurt and something crunchy like granola, trail mix, or simply just some nuts. Next time spiced pecans are a must for me but for the pictured oats I used these nuts and berries from Costco. So obviously you can also eat it plain-Jane because it’s so good as is. I’d love to know what you put on it and I hope you try it!
Cozy up with this warm and delicious version of pumpkin pie oatmeal that's baked to perfection and makes a super filling breakfast or even nighttime treat!
- 2/3 cup old-fashioned rolled oats
- 1 tablespoon flaxseed meal
- 1/3 cup plantbased-milk
- 1/3 cup pumpkin puree
- 1/2 teaspoon baking powder
- 1/3 cup strong coffee (or sub milk)
- pinch of sea salt
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 - 2 teaspoons of stevia (or sweetner of choice, sugar, honey, agave) to taste
- maple syrup
- vanilla non-dairy yogurt
- trail mix ( I used nuts and berries)
- Heat oven to 350 degrees F and grease a ramekin or small oven-safe dish very lightly with oil or use non-stick.
- In a small bowl, whisk the ingredients for the oats and stir until well combined. Pour into your prepared dish and bake for 25 - 30 minutes until nearly firm and lightly browned on top.
- Allow it to cool for a few minutes before adding any toppings you'd like and serving!