Oh, hi pumpkin. I haven’t seen you since… yesterday.
(#obsessed #basic #dontcurrr)
Make-Ahead Fall Breakfast
As the weather starts to cool down, I tend to gravitate back towards hot breakfasts. Breakfast cookie dough cereals, smoothies, and chia puddings are usually switched over from breakfast to snacktime fare, and I head back towards egg bakes and hot oatmeal to start the day.
Bonus points if it’s a recipe I can make ahead, as mornings can sometimes be a little hectic over here. Extra bonus if it’s a pumpkin breakfast!
I made this recipe a few weeks ago, as an option to have some breakfast frozen on hand. The best part about baked oatmeal is that it freezes beautifully. Just portion into serving sizes -I wrap in plastic wrap and then put all of them into one freezer bag- and freeze. In the morning, all you have to do is grab your serving, heat it up, add some almond milk, and enjoy.
Pumpkin Baked Oatmeal
The best part about this particular baked oatmeal: it tastes like pie.
Pie for breakfast. I can definitely get on board with that.
This recipe is also gluten-free (if you use gf oats) and vegan, for all of my vegan friends out there.
Try it! I hope you love it as much as we do.
Pumpkin Oatmeal Bake
Healthy, make-ahead and gluten-free, pumpkin oatmeal bake is the perfect fall breakfast!
- 2 cups oats
- 1 tbsp cinnamon
- 1/2 tsp pumpkin spice
- pinch salt
- 1/2 tsp baking powder
- 2 tbsp coconut oil
- 1 1/3 cup almond milk
- 1 mashed banana
- 1/4 cup coconut sugar
- 1/2 cup dried unsweetened cranberries
- 1/2 cup pumpkin
- Preheat oven to 350.
- Combine all ingredients in a large bowl.
- Pour into a small casserole dish and bake for 20-25 minutes until set and slightly golden brown around the edges.
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More make-ahead breakfasts: