Healthy Pumpkin Oatmeal Bake Food

PUMPKIN BAKED OATMEAL

Steps:

• Preheat the oven to 375°F and grease a 9×9 baking dish.
• In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, melted butter and whisk to combine.
• In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.
• Once mixed, transfer the mixture to the greased baking dish, spreading it out evenly, and scatter the top with remaining chopped pecans.
• Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
• Once cooked, remove from the oven and allow to cool slightly before serving.
• This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.
• Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 375°F.
• Spray an 8-inch square baking dish with cooking spray.
• In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
• Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
• Carefully pour oatmeal mixture into the prepared baking dish.
• Scatter the remaining pecans/walnuts across the top.
• Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
• For storage: store in the refrigerator in an airtight container for up to 4 days.
• To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 375ºF.
• Spray an 8x8 baking dish with cooking spray.
• In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
• In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
• Add oat mixture to the wet ingredients and stir until well combined.
• Carefully transfer into the prepared baking dish.
• Bake for 30 minutes or until golden brown and set through. Carfeully slice into six peices, serve and enjoy.

PUMPKIN BAKED OATMEAL | THM E

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.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat the oven to 350F. Lightly grease an 8×8 or 9×5 pan with coconut oil or avocado oil.
• Start by making a flax egg. Combine the ground flax and warm water in a small bowl. Stir and let sit for 5-10 minutes until a thick gel forms.
• In a large bowl combine the rolled oats, pumpkin spice, baking soda and salt. Mix to evenly distribute the ingredients. Add in the flax egg, cashew milk, pumpkin, maple syrup and vanilla. Stir to combine. Let the mixture sit for about 5 minutes to let the oats soak up the liquid.
• Pour the mixture into the greased pan. Sprinkle the chopped pecans over the oatmeal. Place in the oven for 40-45 minutes or until the edges are firm and golden brown. Remove from the oven and let cool for 5-10 minutes before serving.
• While the oatmeal is baking, make the cashew cream. Place the raw cashews in boiling water for 10 minutes. Then drain and rinse. Add the soaked cashews to an upright, vented blender with the filtered water, cinnamon and maple syrup, if using. Blend on high for two minutes. Add more filtered water one tablespoon at a time to thin to your liking.
• Serve the baked oatmeal with cinnamon cashew cream or a splash of milk, dairy-free yogurt or nut butter of choice. Leftover oatmeal and cashew cream can be kept in airtight containers in the fridge of 4-5 days.
• To Reheat: Reheat single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15-20 minutes.

HEALTHY PUMPKIN OATMEAL SNACK CAKE

Steps:

• Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
• In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Bake at 350°F for 25-28 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.

BAKED PUMPKIN OATMEAL

Steps:

• At least 30 minutes before making the oatmeal (and up to the day before), line a mesh sieve with cheesecloth. Place pumpkin puree inside and let drain. Press the pumpkin occasionally with a spoon as it drains.Grease an 11x7-inch pan. Preheat oven to 350ºF. Stir oats, sugar, baking powder, salt, and spices. Squeeze cheesecloth to remove excess pumpkin water and place 3/4 cup strained pumpkin in another bowl. Add milk, eggs, butter, and vanilla to the pumpkin and whisk until smooth. Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake. Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.Leftovers may be covered and rewarmed in the microwave. For one piece, 40 seconds at 80% power is sufficient. Try it cold or room temperature on day two as well!

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 350 degress and grease a glass 8x8 (or something similar) baking dish.
• Add all ingredients to a large bowl and mix well to combine. Pour mixutre in baking dish, spreading out evenly, and bake for 30 minutes until golden brown and cooked through.
• Slice into 9 equal pieces. Top with optional toppings or enjoy as is!

HEALTHY PUMPKIN BAKED OATMEAL (CHOCOLATE CHIP!)

Steps:

• 1. Preheat the oven to 350 F. 2. In a 2 quart baking pan add all ingredients except chocolate chunks and stir until mixture is combined. 3. Gently stir in chocolate chunks. 4. Place in oven to bake at 350 F. for 35-40 minutes until slightly golden (mine is perfect after 40 minutes). 5. Let baked oatmeal cool for a few minutes or until set and serve with nut butter (code "shh20"), protein cream cheese icing, fresh berries, banana slices, or your favorite milk! 6. Store in the fridge for up to a week and enjoy a premade healthy breakfast all week long!

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time.
• In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.
• In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.
• Add the wet mixture to dry mixture and stir until combined.
• Add in the chocolate chips.
• Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.
• Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
• Let cool for 5 minutes and then serve.
• Store in refrigerator.

PUMPKIN BAKED OATMEAL

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
• In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
• Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.

PUMPKIN BAKED OATMEAL

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.

BAKED PUMPKIN OATMEAL

Steps:

• Preheat oven to 350°F.
• Start cranberries soaking in hot water to plump them.
• Mix first five ingredients (butter through eggs).
• Stir in dry ingredients.
• Drain cranberries and stir into mixture along with nuts (if using).
• Pour into buttered 9x12 pan (I use glass).
• Bake for 30 - 40 minutes until center springs back when touched.
• Cut into squares, place in bowls, and serve hot with milk.

PUMPKIN OATMEAL BAKED PUDDING

Steps:

• Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
• In a medium bowl, combine oats, brown sugar, salt, and spices.
• In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
• Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
• Bake 30-40 minutes or until center is firm.
• Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
• NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!

PUMPKIN OATMEAL

Steps:

• In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
• Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
• Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
• Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.

BAKED PUMPKIN OATMEAL

Steps:

• Preheat oven to 375ºF and grease or line 8×8 baking dish or similar size; set aside.
• In a large bowl whisk together eggs, maple syrup, oil, pumpkin, vanilla extract and milk.
• Add in rolled oats, pumpkin pie spice, baking powder and sea salt, stirring until combined.
• Pour batter into prepared baking dish and bake for 35-45 minutes, until edges are golden.
• Allow oatmeal to cool for at least 20 minutes if serving as squares. You can also serve immediately in bowls with your favorite toppings.

PUMPKIN SPICE LATTE BAKED OATMEAL

Steps:

• Add the ingredients to a blender in the order listed. Cover and blend on high until smooth, about 30 seconds.
• Pour into an 8-ounce ramekin. Bake at 350°F for 25 minutes OR microwave for 2-3 minutes. You'll know when it's done when the sides will pull away from the edge of the dish and the top looks dry.
• Optional: Dust with pumpkin spice, top with a dollop of whipped cream

HEALTHY PUMPKIN-OATMEAL BAKE

Steps:

• For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
• Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
• For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
• Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
• Cool on a rack for 10 to 15 minutes. Serve warm.

PUMPKIN OATMEAL

Steps:

• Melt butter in a medium saucepan over medium heat. Add oats, ginger, cloves, nutmeg and 1/2 teaspoon cinnamon; cook, stirring often, until toasted and fragrant, about 2 minutes.
• Add milk, pumpkin, salt and 3 tablespoons maple syrup, stirring to combine. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cook, stirring occasionally, until the oats are tender, about 30 minutes.
• Divide among 4 bowls. Drizzle each evenly with the remaining 2 tablespoons maple syrup. Sprinkle with pecans and the remaining 1/4 teaspoon cinnamon.

HEALTHY BAKED PUMPKIN OATMEAL

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish, set aside.
• To a large mixing bowl add the eggs, egg yolks, and coconut sugar or brown sugar - whisk together until well combined. Add the pumpkin puree and whisk until well combined. Add the maple syrup, and slowly stream in the coconut oil while whisking. Whisk in the milk, and vanilla extract until well combined and smooth.
• To the wet ingredients add the oats, pumpkin pie spice, baking powder, and kosher salt - the ingredients will kind of sit on top of the wet, gently use your spatula to mix the dry ingredients around a little so they combine somewhat, then stir everything together so that the wet and dry ingredients are well combined.
• Stir in the raisins, or mix in of choice (See notes for options), until well combined.
• Transfer the mixture to the greased baking dish, use your spatula to spread it out into an even layer. Bake for 25 to 30 minutes, or until the edges look browned and set, and the center of the oatmeal is only slightly jiggly (it will continue to set up with residual heat).
• Allow the oatmeal to cool for 15 to 20 minutes before slicing.
• Combine the Greek yogurt, maple syrup, and vanilla in a small bowl until well mixed. Taste and adjust the sweetness as needed.
• Once the oatmeal has had a chance to cool, use a sharp knife to cut it into about 17 to 20 squares. Transfer the desired amount of squares to plates, for serving. Serve with the Greek yogurt topping (if using), and pure maple syrup for drizzling, if desired. Enjoy immediately. (see notes for leftovers).

BEST PUMPKIN OATMEAL (HEALTHY + EASY)

Steps:

• In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 - 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
• Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.
• Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 - 20 minutes.
• Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
• Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.
• Serves 2
• Leftover oatmeal can be stored in the refrigerator for 5 - 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 - 3 months. Let thaw in the refrigerator before reheating.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
• In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
• Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
• Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
• Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.