01.15.2015

Healthy, and Pretty Darn Tasty, Oatmeal Breakfast Bake

pumpkin oatmeal breakfast bake

Oatmeal is my numero uno, go to, every morning breakfast. Now, don’t get me wrong. From time to time I like to mix it up with an occasional pitaya bowl, or a favorite blueberry bran muffin, and a delicious poached egg and ezekiel toast… but I’ve always found oatmeal to fill me up and sustain me until my mid-morning snack (about 3 hours later…). Yet, as was the same situation with this time last year, lately I’ve been wanting a little more variety for the meal to break the evening long fast (you see, I wake up starving every morning). Enter this oatmeal bake. I found a lot of different recipes floating around in “pinterest- land,” but none had all of the ingredients I wanted, or contained ingredients I knew my body wasn’t going to like very much (aka dairy.). So, I adapted my own recipe to fit my taste buds and liking. I subbed the healthy ingredients when possible, so that this first meal of the day would be nutritious, tasty, and filling. A power meal if you may.

I tend to whip up a batch Sunday evening and place it in the refrigerator for the next morning. I’ve found that this can last me 3-4 mornings… depending on whether or not TJ has dipped into it too…. In that case it’ll last a whole 2 days :). It’s perfect for those mornings when you’re in a rush. You can scoop some out, heat it up, and eat it on the go (I’ve been known to toss mine into a tuber-ware post microwave :)).

Ingredients:
3 cups tolled oats (I prefer Trader Joe’s, as they are gluten free)
1 1/2 cup brown sugar
2 teaspoons low-sodium, aluminum free-baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dried cranberries
2-3 tablespoons vegan chocolate chips
3 eggs
1/2 cup of pumpkin puree
Cooking Spray
1 1/2 cup almond milk
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degress. Stir all ingredients together. With the cooking spray, spray a 8×10 baking dish. Pour all the ingredients in the baking dish. Bake for 30-40 minutes if cooking immediately. If you refrigerate it overnight, it will take between 40-45 minutes to cook.

pumpkin breakfast oatmeal bake

pumpkin breakfast oatmeal bake

pumpkin breakfast oatmeal bake

Comments

  1. This sounds amazing! I will definitely be trying this out over the weekend.