Better Than Pancakes- Pumpkin Baked Oatmeal w/ Salted Maple Coconut Cream
Lately I’ve got a fever… a fever for more pumpkin!
Pancakes, lattes, soups, salads, desserts…I could add this gourd to errthang!
Which is how I stumbled upon this genius recipe- Pumpkin.Baked.Oatmeal. Are you still with me? Good. Because this ish is BANANAS.
It’s pretty much like dessert with it’s subtly sweet, spiced flavor and warm crumbly topping (and let’s not forget the salted maple coconut whipped cream here) but you’re totally allowed to eat it for breakfast (or really any time of day) because its jam-packed with good-for-you ingredients like fiber-filled oats (gluten-free), protein-packed nuts, metabolism-boosting spices, and of course PUMPKIN.
Incase you didn’t read my last post, let’s do a quick recap of some of the health benefits of this bad boy:
- Pumpkins are extremely rich in antioxidants like beta-carotene– which converts to vitamin A in the body and is said to delay aging and body degeneration (as well as said to prevent cancer, heart disease and promote fertility)!
- They’re high in Vitamin C & E which promote eye health and keep skin looking lustrous
- They also contain Omega-3’s in the form of alpha-linolenic acid (ALA) which is an anti-inflammatory fat (the good kind)
- Don’t forget the high dosage of Vitamin B (and more specifically a compound in it called d-chiro-inositol) which is a powerful ingredient said to help regulate blood sugar and thus prevent type-2 diabetes
So yeah- this breakfast option is loaded with good for you ish. It’s also an amazing dish to make for a potluck or if you’re hosting brunch as you can make ahead and it freezes well. Pretty much as gourd as it gets #sorrynotsorry.
Pumpkin Baked Oatmeal with Salted Maple Coconut Cream
- 2 ½ cups GF rolled oats
- 1 ½ cups hemp milk
- 1 cup pumpkin puree
- ½ cup chopped pecans
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil, melted
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp ginger
- ½ tsp sea salt
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup coconut, shredded
- ⅓ cup coconut flour
- ¼ pecans chopped
- 2 tbsp pure grade b maple syrup
- 2 tbsp melted coconut oil
- ½ tsp cinnamon
- pinch of sea salt
Coconut Whipped Cream
- 1 can coconut milk, chilled 24 hours- discard water and use the thick cream
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼- ½ tsp sea salt (depends on how salty you like it 😉 )
- Preheat oven to 375. Place foil in the bottom of a baking pan (8×8 works well) and coat with melted coconut oil.
- In one bowl, mix together the oatmeal dry ingredients (oats, pecans, baking powder, salt and spices).
- In a separate bowl, whisk together the pumpkin, hemp milk, maple syrup, coconut oil and vanilla. Mix together the dry ingredients with the wet. Pour into the baking dish and spread out evenly. Pop in the oven and set the timer for 20 minutes.
- While oatmeal begins to bake, mix together the crumble ingredients well and set aside. After 20 minutes remove the oatmeal and sprinkle evenly with the crumble. Put back in the oven and bake for an additional 15 minutes, then broil for 2-3 minutes until topping has browned.
- While oatmeal finishes baking, combine coconut whipped cream ingredients together in a mixing bowl and mix well with beaters until completely whipped.
- Top the fresh-from-the-oven baked oatmeal with the coconut whipped cream and revel in the utter amazingness.