Pumpkin Pie Breakfast: October Edition!

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Pumpkin Pie Breakfast: October Edition!

Let’s get real: pumpkin is always on everyone’s mind during October, November, December. If not, then I proudly stand solo! Pumpkin pie is something that I could eat daily, but that wouldn’t help my figure at all, so here is a version that is healthy and wholesome and perfect for cold Sundays mornings…and nights!

Me and my friend enjoyed these on a cool Wednesday morning and it was quite a treat. We enjoyed ourselves with a glass of cold soy milk whilst studying for a test. The recipe is just a second away if you scroll down below!

This is gluten free if you opt for gluten free flour! 

Pumpkin Pie Oatmeal Bake

yields 2 servings

Ingredients

  • 3/4 cup rolled oats
  • 4 tbsp flour (preferred choice, I used whole wheat flour) 
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp fresh minced ginger
  • pinch of salt
  • 3/4 cup pumpkin puree
  • 1/2 cup non dairy milk
  • 2 tbsp maple syrup (or preferred sweetener)
  • 1/4 cup cranberries
  • 1 1/2 tbsp almonds, crushed
  • 1/4 cup vegan chocolate chips
  • any nut butter (topping)
  • fresh blueberries (topping)

Directions

  1. Preheat oven at 375 degrees. 
  2. Combine all dry ingredients in a bowl. Combine all ginger, non dairy milk, maple syrup, pumpkin puree into a separate bowl until smooth. Combine wet ingredients with the dry ingredients.
  3. Add in the cranberries, almonds, and chocolate chips. 
  4. Pour the mixture into 2 individual ramekins.
  5. Bake for 25 minutes. 
  6. Once the edges are crisp, take them out the oven and let cool for 5 minutes.
  7. Top with blueberries and enjoy! 

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