Pumpkin fever has hit! I always have pumpkin in the house as I like to use it in smoothies and in my cereal. I have cans of it in the pantry for emergencies and I usually make fresh purée and free it so that I have a steady supply through the winter. Fresh pumpkins appear in the grocery stores in September and then disappear not long after Halloween here.
I am always looking for portable breakfast ideas that keep me full until lunch time, are low in fat and good for me. This recipe for baked pumpkin pie oatmeal ticks all the boxes and it is full of fiber and pumpkin goodness.
This basic recipe is add all dry ingredients in 1 bowl and add all wet in another. Combine, stir and bake. With one small exception, I found that adding the melted coconut oil to cool things made it solidify again and just didn’t end up baking into the oatmeal evenly. I then tried melting the coconut oil and stirring it to the dry ingredients and then adding in the wet ingredients and it all mixed in like I wanted. I decorated the top with pecan nuts and baked. I cut mine up into 5 portions and popped 2 in the freezer to use the following week.
Store these in the fridge until you want to eat them. They are good eaten cold or just leave them out for a bit to warm up. If I am at my desk I have my baked oatmeal with a bit of Greek yoghurt and a sprinkle of cinnamon and a side of blueberries.
This recipe is easy, quick and tasty. It also helps my pumpkin cravings and is a good way to get vegetables into breakfast!