Pumpkin Oatmeal Food

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 PIE OATMEAL

Steps:

• Combine oats and milk in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute. Serve immediately, garnished with pecans and maple syrup, if desired.

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.

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 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.

QUICK PUMPKIN OATMEAL

Steps:

• Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl.
• Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.

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.

PUMPKIN OATMEAL

Steps:

• In a bowl, combine all ingredients.
• Add some chopped nuts, if desired.
• Microwave oatmeal for 2-3 minutes depending on your microwave.
• Be careful of the oatmeal boiling over.
• This could also be done on a stovetop, campfire, or in a slow cooker.
• Give your oatmeal a good stir and enjoy with some flavored coffee.

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.

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!

PUMPKIN SPICE OATMEAL

Steps:

• Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
• Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

PUMPKIN OATMEAL

Steps:

• Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

PUMPKIN OATMEAL COOKIES

Steps:

• Gather the ingredients. Position racks in the upper and lower thirds of the oven and preheat to 350 F.
• Cover 2 baking sheets with parchment paper and set aside.
• In a large mixing bowl with a handheld electric mixer or in a standmixer bowl, cream the butter, granulated sugar , and brown sugar until light and fluffy, about 3 minutes.
• Add the pumpkin puree, egg, and vanilla extract and beat until combined.
• In another large mixing bowl, stir together the flour, quick-cooking oats , pumpkin pie spice, baking soda, and salt.
• Gradually add the dry ingredients to the pumpkin mixture, beating after each addition.
• Stir in the walnuts and raisins.
• Drop by tablespoonfuls onto the prepared baking sheets. Bake in batches, 2 baking sheets at a time, until lightly browned, about 15 minutes, rotating and switching rack positions halfway through.
• Remove from the oven and let cool on the pan for 2 minutes.
• Remove to a wire rack to cool completely.

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 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.