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 and hormone-healthy effect it has on recipes, and the fact that I’m sneaking in a veggie any time I add it to a dish.

I’ve been eating pumpkin in soups, hummus, pancakes, upgraded PSL’s, cookies, bread, muffins, smoothies and oatmeal…and enjoying ALL of it. So I thought it was only fair to share the love with you, not to mention one of my favorite pumpkin recipes, Pumpkin Pie Baked Oatmeal.

Any recipe that can double as breakfast or dessert is a winner in my book — and this Pumpkin Pie Baked Oatmeal does just that! It’s filled with gut-friendly fiber from the oats, pumpkin and cauliflower, healthy fats from the pecans and coconut oil, digestive supporting spices, magnesium-rich dark chocolate, and gets it’s sweetness from maple syrup and vanilla (aka NO refined sugar).

It’s also naturally gluten-free and vegan, so it’s a good option for those with food restrictions or intolerances. 

HORMONE BALANCING PUMPKIN PIE BAKED OATMEAL INGREDIENTS

+ Pumpkin

Not only is pumpkin delicious, but it’s packed with fiber, antioxidants and fertility-boosting vitamins and minerals such as vitamin A, C and zinc.

+ Oats

Oats are rich in trace minerals like manganese, selenium and copper which support the thyroid gland. I love this brand.

+ Cauliflower

Cruciferous veggies like cauliflower contain a sulfur compound called diindolylmethane, or DIM, which helps support healthy levels of estrogen in your body.

+ Dark Chocolate

Dark chocolate happens to be an amazing source of magnesium, making it ideal to consume before or during your period to help ease menstrual cramps. Make sure to choose a brand without inflammatory ingredients like refined sugar or emulsifiers that can mess with your gut and hormones as a result. This is my absolute fave clean dark chocolate option, use code LAUREN to save 15%

+ Pecans

This powerful nut contains an abundance of disease-fighting phytochemicals, as well as a high fiber content, which has been shown to improve digestion and lower inflammation associated with hormonal imbalances.

+ Cinnamon

Numerous studies have linked cinnamon to better blood sugar balance and lower insulin resistance, which is a crucial pillar of hormone balance.

+ Coconut Oil

Coconut oil contains healthy fats (medium-chain triglycerides aka MCT’s) which is needed for optimal sex hormone production.

PUMPKIN PIE BAKED OATMEAL RECIPE SWAPS

+ Swap The Cauliflower

Think adding cauliflower is weird (even though I promise you won’t notice)? No worries! Just use a 1:1 swap for more oats.

+ Swap The Pecans

Chopped walnuts or almonds are also super yummy.

+ Swap The Dark Chocolate Chips

Not into chocolate for breakfast? Just leave them out!

PUMPKIN PIE BAKED OATMEAL HORMONE BALANCING TIPS

+ If buying canned pumpkin puree, make sure it’s BPA free

+ Use dark chocolate without refined sugars or emulsifiers (I love this brand, use code LAUREN to save 15%)

+ Make sure to use unsweetened nut or oat milk to cut down on added sugars

+ Enjoy your Pumpkin Pie Baked Oatmeal with some protein and healthy fats (such as creamy nut butter or a scoop of greek yogurt) to keep blood sugar balanced

+ Especially great to consume during your luteal phase (the week or so before your period) as a healthier way to satisfy sweet cravings

MORE PUMPKIN RECIPES

+ Gluten-Free Pumpkin Dark Chocolate Chip Bread

+ Hormone-Healthy Pumpkin Spice Latte

+ Gut-Friendly Pumpkin Spice Blender Pancakes

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Pumpkin Dark Chocolate Chip Oat Bake

DF

GF

VG

This warm, delicious & nourishing pumpkin pie baked oatmeal tastes like dessert while being healthy enough for breakfast.

PREP TIME:	TOTAL TIME:
0 Mins	0:40 Mins

• Author: Lauren Chambers

• Servings: 8

• Recipe Type: breakfast, dessert

• Cuisine: American

Ingredients

For the pumpkin pie baked oatmeal: 

• 2 cups gluten-free rolled oats (this brand is my fave)
• 1 cup riced cauliflower
• 1 ½ cups non-dairy milk
• 1 cup organic canned pumpkin puree
• ½ cup chopped pecans
• 1/2 cup dark chocolate chips 
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2 tsp cinnamon
• 1 tsp pumpkin spice blend (or 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• ½ tsp sea salt

For the pumpkin pie crumble topping:

• ½ cup coconut, shredded
• ⅓ cup coconut flour
• ¼ pecans chopped
• ¼ cup dark chocolate chips
• 2 tbsp pure maple syrup
• 2 tbsp melted coconut oil
• ½ tsp cinnamon
• pinch of sea salt

Instructions

1. Preheat oven to 375. Coat an 8×8 baking pan with coconut oil.
2. In one bowl, mix together the oat bake dry ingredients (oats, riced cauliflower, pecans, baking powder, salt, dark chocolate chips and spices).
3. In a separate bowl, whisk together the pumpkin, non-dairy milk, maple syrup, melted coconut oil and vanilla.
4. Pour the wet ingredients in with the dry and mix, then spread out evenly into the baking dish.
5. Pop in the oven and set the timer for 20 minutes.
6. While oatmeal begins to bake, mix together the crumble ingredients well and set aside. After 20 minutes remove the pumpkin pie baked 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.
7. Serve with more non-dairy milk, creamy nut butter, vanilla bean ghee and a drizzle of maple syrup.

Notes

Store in the fridge in a sealed glass container for up to a week. See above for recipe swaps, tips and more!

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