Best Healthy Pumpkin Oatmeal Bake Recipes

PUMPKIN BAKED OATMEAL

Steps:

• Preheat the oven to 350F. Lightly grease an 8×8 or 9×5 pan with coconut oil or avocado oil.
• Start by making a flax egg. Combine the ground flax and warm water in a small bowl. Stir and let sit for 5-10 minutes until a thick gel forms.
• In a large bowl combine the rolled oats, pumpkin spice, baking soda and salt. Mix to evenly distribute the ingredients. Add in the flax egg, cashew milk, pumpkin, maple syrup and vanilla. Stir to combine. Let the mixture sit for about 5 minutes to let the oats soak up the liquid.
• Pour the mixture into the greased pan. Sprinkle the chopped pecans over the oatmeal. Place in the oven for 40-45 minutes or until the edges are firm and golden brown. Remove from the oven and let cool for 5-10 minutes before serving.
• While the oatmeal is baking, make the cashew cream. Place the raw cashews in boiling water for 10 minutes. Then drain and rinse. Add the soaked cashews to an upright, vented blender with the filtered water, cinnamon and maple syrup, if using. Blend on high for two minutes. Add more filtered water one tablespoon at a time to thin to your liking.
• Serve the baked oatmeal with cinnamon cashew cream or a splash of milk, dairy-free yogurt or nut butter of choice. Leftover oatmeal and cashew cream can be kept in airtight containers in the fridge of 4-5 days.
• To Reheat: Reheat single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15-20 minutes.

HEALTHY BAKED PUMPKIN OATMEAL

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x9 baking dish with non-stick baking spray. Set aside.
• In a mixing bowl, combine the dry ingredients: oatmeal, pumpkin pie spice, sweetener and salt. Stir together to incorporate.
• Add in the wet ingredients; milk, eggs, vanilla and pumpkin. Using a rubber scraper or wooden spoon, stir together well to incorporate with the oatmeal mixture.
• Lastly, stir 1/2 cup of the chopped pecans. Pour mixture into the prepared baking dish. Top with the last 1/4 cup of pecans.
• Bake at 350 degrees for 30-32 minutes.
• Remove from oven and let cool for at least 10 minutes before slicing and serving.