Fall is officially here, even if the temperatures aren't quite yet, at least in the northeast!
I don't go crazy over all things pumpkin, but I do love to make this pumpkin oatmeal for my girls for a fast breakfast. The pumpkin adds flavor and nutrients, and keeps the texture more creamy. If you like to chew, add the chopped apples and walnuts for some crunch.
Pumpkin Baked Oatmeal
1 mashed banana
1/4 c. maple syrup
1 egg, or chia egg (1 Tbsp chia in 3 Tbsp water)
1/2 c. unsweetened almond milk or milk of choice
1/2 c. cooked or canned pumpkin
1 + 1/2 c. rolled oats
1/4 tsp baking powder
dash of salt
1 tsp cinnamon or pumpkin pie spice
Add-ins: 1/2 c. each raisins, chopped apple and walnuts (optional)
Mix the wet ingredients (through pumpkin) in a bowl. Sift the dry ingredients in a separate bowl, then combine everything and stir in the raisins, apple and nuts as desired.
Pour the mixture into a greased 8×8 dish and bake at 350 for 20 minutes, or until set.
Serve warm as is or topped with milk, low sugar granola or even a drizzle of yogurt or maple syrup. This stores well for several days in the refrigerator, and can also be frozen.
For more healthy and delicious pumpkin recipes, try these:
Pumpkin Pie Tarts with Coconut Whipped Cream
Pumpkin Muffins (3 ways)
Do you have favorite fall pumpkin recipes?