I’m a big breakfast person but lately my favorite meal of the day has been routinely consisting of two scrambled eggs and a banana smeared with natural, chunky peanut butter. Although delicious and healthy, I needed a little extra umph the other morning before a tough exam. Enter Pumpkin Pie Baked Oatmeal (inspired by this recipe on Family Fresh Cooking). Believe me, it tastes just as good as it sounds. If not better. Between the whole grains and protein-boost, I had the energy I needed to power through midterm’s week. This recipe is a keeper, perfect for a crisp autumn morning!
1/2 cup rolled oats
1/4 cup flaxseed meal
1 scoop vanilla soy protein powder
1 cup soy milk (I used Silk Vanilla)
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
Dash of baking powder, salt and all spice
Sweetener of your choice (i.e. stevia, agave nectar, honey)
Optional toppings: bran cereal flakes, mashed ripe banana, pumpkin seeds, dried fruit, nut butter, etc.
To start, preheat the oven to 350°F and coat a small (8×8) baking pan with cooking spray. In a medium-sized bowl, combine the dry ingredients (including the spices and sweetener of your choice).
In a separate bowl, mix together the wet ingredients (whisk the egg before adding) before slowly folding in the oat blend.
Pop in the oven and bake for about 15 minutes or until the oats are fully cooked. I sprinkled bran flakes on top for some more healthy carbs. Beware, the lovely aroma wafting from your oven is almost as amazing as my autumn must-have candle scent, Yankee Candle’s Frosted Pumpkin. Mmmm…
Spoon into a bowl and add in toppings of your choice. I garnished my oatmeal with an extra spoonful of pumpkin puree and some pumpkin seeds, as well as a mashed, ripe banana. Holy cow this was so delish. I can’t wait to make it again!
What’s your favorite pumpkin dish?
Sprinkled with Love,