Happy first day of fall!!!! In honor of fall, I have a yummy pumpkin recipe for you! Well actually I have two pumpkin recipes for you, but you only get this one today. I’m feeling pretty excited about fall if you can’t tell. Primarily because that means it will only be another month or two before Florida’s weather becomes a bit less like a swampy sauna. But also because I love fall foods, fall decorations, and the start of the holiday season that comes with fall. I can’t wait!
I love the use of pumpkin in this recipe because not only is it delicious and seasonally appropriate, but it’s a nutritional powerhouse. A half cup of pumpkin boasts just 40 calories, 5 grams of fiber, 2 grams of protein, and 300% of your daily needs of Vitamin A. Plus, I find the slightly sweet, earthy, mellow flavor to blend in well with baked goods, sauces, and more. I don’t really recommend getting in the habit of “hiding” veggies from your kids (or husbands, for that matter) with my clients, because I think there’s a certain beauty to introducing kids to a variety of vegetables and having that be the norm. That being said, I am all for boosting nutritional content and lightening recipes with produce. For example – add some pureed pumpkin to your next chili recipe, or to your next batch of mac and cheese. It blends right in and adds a punch of nutrition. Can’t go wrong there!
Ultimately this recipe is worth a shot, if for no other reason that it’s a great make ahead recipe to provide easy, delicious, healthy breakfasts ready to grab and go. And vegan. And gluten free (so long as you’re using gluten free oats). And soft and yummy. And….pumpkin! #basic
Baked Pumpkin OatmealPrint
- 3 Tablespoons ground chia seeds
- 1/2 cup water
- 1 1/2 cups unsweetened almond milk
- 2 Tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 15 oz can pureed pumpkin
- 1/4 cup ground flaxseed
- 1 Tablespoon cinnamon
- 1 teaspoon baking powder
- 2 cups old fashioned oats
- 1/2 cup raw pepitas pumpkin seeds
- Preheat oven to 350 degrees Fahrenheit.
- Prepare 8x8-inch pan by spraying with nonstick spray.
- Combine water and ground chia seeds and let sit for a couple minutes to create a gelatinous texture (this should mimic an egg-like consistency).
- Combine all wet ingredients until an even consistency (chia/ water mixture, almond milk, maple syrup, vanilla, pumpkin).
- Add remaining dry ingredients into wet mixture and stir until combined.
- Pour into prepared baking pan.
- Bake for 45-50 minutes.