Happy first day of fall, y’all! Naturally I have to kick off fall with all things pumpkin. You knew it was coming — it’s that time of year. I tweaked my recipe for Oatmeal Bake and concocted this Pumpkin Oatmeal Bake as an easy breakfast and as an early celebration. Plus, it’s so easy to pop a square into a mason jar, add toppings and you have breakfast on the go. My posts may be a bit sporadic because I have my first med surg exam tomorrow and NP school is kicking into high gear. Nevertheless, I forget to keep the healthy recipes coming. Hope you enjoy this as much as I do!
Ingredients (serves 6-8).
FOR THE OATMEAL:
- 3 c old-fashioned oats
- 1 t pumpkin spice
- Pinch of sea salt
- 2 t baking powder
- 1 T light agave nectar (optional if you want a sweeter version)
- 1 small-medium banana, mashed
- 1 c pumpkin purée
- 1 c unsweetened almond milk or milk of choice
- 2 egg whites
- 1 t vanilla extract
TOPPINGS:
- Fresh berries, citrus, fruit
- Unsweetened coconut flakes
- Chopped nuts
- 1 T nonfat plain Greek yogurt (per serving)
- Cinnamon sugar
- Maple syrup
- Chia seeds
- Dried fruit
Directions.
- Preheat oven to 350ºF and grease an 8×8″ or 9×9″ baking pan.
- In a large bowl, mix oats, pumpkin spice, salt, and baking powder.
- In a medium bowl, whisk almond milk, vanilla and egg whites. Mix in mashed banana and pumpkin purée.
- Pour liquid ingredients over dry ingredients, mix well and transfer to greased pan.
- Bake 12-15 min or until set and firm.
- Let cool before serving. Top with fresh blueberries, chopped pecans, a spoonful of Greek yogurt and dust with cinnamon sugar.
- I mixed 1 T of pumpkin purée with 1/4 c vanilla yogurt -OR- plain Greek yogurt (and you can add in some sweetener if needed). You can also just top with yogurt if that’s what you’re feeling or omit the yogurt altogether.
- Enjoy!
Adapted from my recipe for Oatmeal Bake.
Eat Drink Savor Repeat 
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