Call it basic all you want, I’m fully on-board with all things pumpkin (or any other type of squash, gourd or sweet potato for that matter).
I love it’s versatility, the smell it makes in my kitchen when I bake with it, the slightly sweet yet savory taste, the nourishing, earthy and warming effect it has on recipes, and the fact that I’m sneaking in a veggie any time I add it to a dish (without it really tasting like a veggie at all).
I’ve been eating it in soups, pastas, pancakes, upgraded PSL’s, cookies, bread, smoothies and oatmeal — and enjoying ALL of it. So I thought it was only fair to share the love with you — not to mention my favorite recipe thus far — Pumpkin Dark Chocolate Chip Oat Bake.
Any recipe that can double as breakfast or dessert is a winner in my book — and this dish does just that! It’s filled with fiber from the oats and pumpkin, healthy fats from the pecans and coconut oil, healing spices, antioxidant-rich dark chocolate, and gets it’s sweetness from maple syrup and vanilla (aka NO refined sugar). It’s also naturally gluten and dairy-free, so it’s a good option for those with food restrictions or intolerances.
Besides the fact that you can eat a warm, gooey, chocolatey dish for breakfast and feel really good about it, my other fave feature of this dish is that it’s MAKE AHEAD and lasts for up to a week in the fridge — presenting you with the perfect option for busy breakfasts, a lazy brunch with friends or a dish to bring to new mama’s post baby (hint hint).
Snag the recipe below, as well as a list of my other fave healthy pumpkin recipes I’m loving this fall.
This delicious, easy and healthy make-ahead dish doubles as both breakfast and dessert thanks to it’s nutrient-dense ingredients and the addition of pumpkin and dark chocolate chips (think warm, gooey and satisfying). Perfect for busy breakfasts, lazy brunches with the family and a cozy recipe to bring to new moms.
Preheat oven to 375. Coat an 8×8 baking pan with coconut oil.
In one bowl, mix together the oat bake dry ingredients (oats, pecans, baking powder, salt, dark chocolate chips and spices).
In a separate bowl, whisk together the pumpkin, creamer or non-dairy 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.
Serve with more creamer or non-dairy milk, nut butter, vanilla bean ghee and a drizzle of maple syrup.