My favourite time of the year – FALL – has arrived and this season calls for baking soul-warming comfort food recipes! Hence why I am here today! If you guys did not know already, I am a huge lover of pumpkin. I eat it all year around but… as soon as Fall arrives, I feel this huge urge to come up with new recipes where I can use it! I have been eating pumpkin nearly every single day and I don’t seem to get enough of it haha what can I say..? It is too big of a love!! I will certainly be sharing some fall-inspired recipes with pumpkin. So, my friends, please get ready for tons and tons of pumpkin everything!
Oatmeal is one of my favourite go-to breakfasts. I find it to be so satisfying and comforting, regardless of how hot or cold might be outside. Plus, you can really get creative with it according to what you’re craving: spices, seeds, nuts, dried or fresh fruits, nut butters…whatever floats your boat! Nevertheless, if I am at home and have the Sunday afternoon all to myself, I usually like to try out a new recipe. For this reason, last Sunday I decided to twist up the oatmeal game and do this fall-inspired baked pumpkin cinnamon oatmeal instead! It filled my house with the cosiest aroma and, as the result turned out quite good, I am here to share the recipe with you! It is easy to prepare and down right delicious. Plus, it is an easy make-ahead breakfast that is down right delicious and that you can enjoy all week.
- 70gr gluten free oats
- 180 pumpkin puree
- 180ml almond milk (I used the unsweetened roasted almond milk from Alpo but if you want to make it sweeter, you can use the regular version instead)
- 1/2 teaspoon baking powder
- 1 teaspoon of vanilla extract
- 2 teaspoons of cinnamon
- A handful of cacao nibs
- A handful of any kind of nuts: pecan, walnuts, pumpkin, almonds… (optional)
- Mix all the ingredients together in a large bowl
- Once the ingredients are well incorporated, pour the mixture into a baking dish
- Bake for 30-40 minutes at 350 degrees until the oats become tender and the liquid tick.
- Cut it into slices or squares and serve warm or store it in the fridge for up to 5 days. Leftovers are just as good as reheated! 🙂
For a perfect final touch, you can drizzle your slice with maple syrup or even a plant-based milk (I reckon that adding a splash of almond or coconut milk would make it even tastier!), add a spoonful of coconut yogurt and/or fruit on top if you like.
This breakfast recipe is just perfect for rushed mornings because all you need to do it to pull out a serving, pop it in the oven or microwave, then add any toppings you like to finish it off! It is filling, heart-healthy and wholesome. Please do let me know in the comments if you make it or if you have a similar recipe of baked oatmeal! 🙂