Pumpkin Baked Oatmeal Thm E Recipes

PUMPKIN BAKED OATMEAL

Pumpkin Baked Oatmeal image

Perfect baked oatmeal with pumpkin purée, warm spices, and maple syrup, studded with pecans and cranberries. Made in just 1 bowl with 10 ingredients.

Provided by Minimalist Baker

Time 45m

Number Of Ingredients 14

Ingredients

2 batches flax eggs*
1/3 cup pumpkin purée ((unsweetened) // used fresh roasted pumpkin purée or Libby's brand canned is our favorite))
1/4 cup maple syrup
2 Tbsp avocado or melted coconut oil ((if avoiding oil, sub applesauce or omit))
1/4 tsp sea salt
1 1/2 tsp pumpkin pie spice*
1/2 tsp cinnamon
2 cups dairy-free milk ((we used 1/2 almond milk, 1/2 light coconut milk))
2 1/2 cups gluten-free rolled oats
3/4 cup chopped pecans ((or sub other nut or seed of choice))
1/3 cup fresh or frozen cranberries ((or other fruit // optional))
1-2 Tbsp coconut sugar ((optional))
Coconut Whipped Cream ((or warmed dairy-free milk))
Maple syrup

Steps:

Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a "swirl" effect (optional) and cranberries (optional).
Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup.
Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.

Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 36.1 g, Protein 6.8 g, Fat 18.3 g, SaturatedFat 1.8 g, Sodium 159 mg, Fiber 5.9 g, Sugar 9.3 g

PUMPKIN BAKED OATMEAL | THM E

Pumpkin Baked Oatmeal | THM E image

Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal!

Provided by Nora

Categories Breakfast

Time 40m

Number Of Ingredients 12

Ingredients

2 cups oats (use gluten free if necessary)
3 tablespoons chopped pecans (optional)
2 tablespoons unsweetened dried cranberries (optional)
3 tablespoons Stevia blend (like Gentle Sweet or Swerve; see notes for substitute)
1 teaspoon pumpkin spice
1 teaspoon cinnamon
½ teaspoon baking powder
1/4 teaspoon salt
1 cup milk (unsweetened almond is a great choice, see notes for substitute)
1 cup canned pumpkin
½ cup egg whites (about 3 large, see notes for substitute)
2 teaspoons pure vanilla extract

Steps:

Place all dry ingredients in a 7x11 baking dish. Stir well.
Place all wet ingredients into a measuring jug. Whisk well.
Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 5 g, Sugar 2 g, Calories 188 kcal

More about "pumpkin baked oatmeal thm e recipes"

PUMPKIN OATMEAL – WELLPLATED.COM

Web Oct 14, 2019 The Directions. To Make Pumpkin Oatmeal on the Stovetop. Grab a small saucepan, and combine oats and almond milk. Bring it to a …
From wellplated.com
5/5 (26)
Total Time 8 mins
Category Breakfast
Calories 258 per serving

To a large microwave-safe bowl (pick one larger than you think you need as the oats will bubble up), add the oats and almond milk. Microwave on high for 2 minutes or until oats are cooked through.
Place the oats in a bowl or container with a tight fitting lid. Add the almond milk, pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg, and salt. Stir to combine.

Pumpkin Baked Oatmeal Thm E Recipes

PUMPKIN BAKED OATMEAL

Perfect baked oatmeal with pumpkin purée, warm spices, and maple syrup, studded with pecans and cranberries. Made in just 1 bowl with 10 ingredients.

PUMPKIN BAKED OATMEAL | THM E

Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal!

More about "pumpkin baked oatmeal thm e recipes"

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