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.
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 (my toddler loves this recipe!), brunch with friends or a dish to bring to new mamas post baby.
HORMONE BALANCING PUMPKIN PIE BAKED OATMEAL INGREDIENTS
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 are rich in trace minerals like manganese, selenium and copper which support the thyroid gland. I love this brand.
Cruciferous veggies like cauliflower contain a sulfur compound called diindolylmethane, or DIM, which helps support healthy levels of estrogen in your body.
Preheat oven to 375. Coat an 8×8 baking pan with coconut oil.
In one bowl, mix together the oat bake dry ingredients (oats, riced cauliflower, pecans, baking powder, salt, dark chocolate chips and spices).
In a separate bowl, whisk together the pumpkin, non-dairy milk, maple syrup, melted coconut oil and vanilla.
Pour the wet ingredients in with the dry and mix, then spread out evenly into the baking dish.
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 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.
Serve with more non-dairy milk, creamy nut butter, vanilla bean ghee and a drizzle of maple syrup.
Store in the fridge in a sealed glass container for up to a week. See above for recipe swaps, tips and more!
[…] you know me by now, then you know I love myself a good baked oatmeal (see here, here and here for […]