A rib sticking breakfast recipe perfect for fall mornings!
This pumpkin oatmeal bake is a seasonal recipe in our home. I usually start making this around fall to start getting us ready for a season of short days and lots of indoor family time. It brings in the warm, fuzzy flavors of fall with rich pumpkin, oatmeal, and warming spices.
I have had many versions of baked oatmeal but I like an oatmeal bake that holds together like a cake. This is a great make ahead breakfast for busy work and school mornings.
Pumpkin Oatmeal bake and its benefits
Soaked Oatmeal
When preparing oatmeal, it is always best to soak it first. This reduces phytic acid content and makes it more digestible. There is fat and protein combined in this recipe to round out the macronutrients but pairing it with sausage, bacon, or eggs will bump up the protein to a level that will keep you full all morning!
Pumpkin
This oatmeal bake features pumpkin- a seasonal squash rich in antioxidants (beta carotene), vitamin c, and potassium. Pumpkin is a low glycemic food thanks to its high fiber content. In general, cooked squash is usually easily digested by most people.
Coconut Oil
This recipe uses coconut oil. Coconut oil contains high levels of Lauric acid. Lauric acid has antimicrobial properties. Coconut oil typically does well with baking. Ghee could also be used in place of coconut oil.
Spices
Its easy to forget that spices are healthy addition to our every day cooking! Many are loaded with antioxidants and anti-inflammatory properties. So spice it up to pack an antioxidant punch!!
Maple syrup
While maple syrup is high in calories and carbohydrates per tablespoon- it is considered a low glycemic sweetener and contains a variety of vitamins and minerals. Used in moderation maple syrup is a great way to naturally sweeten things
Pumpkin Oatmeal Bake
Equipment
- Stand Mixer or handheld mixer
- 12 inch cast iron skillet
Ingredients
Soaking Oatmeal Ingredients
- 2.5 cups steal cut oatmeal
- warm, filtered water enough to cover oatmeal
- 1 tbsp apple cider vinegar
Cast iron skillet
- 1 tbsp butter
Oatmeal bake Ingredients
- 1/4 cup coconut oil
- 4 eggs
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp coconut flour
- 1/3 cup ground flaxseed
- 1 tsp apple cidar vinegar
- 3/4 cup pumpkin
- 3/4 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla
Instructions
- Cover oatmeal in warm, filtered water. Add 1Tbs apple cider vinegar. Let it soak for 8-12 hours.
- After soaking period, drain all water and let oatmeal drip dry in a collander while you gather other ingredients and get started with the recipe.
- Place cast iron in the skillet and preheat oven to 350. Adding the skillet to the oven will allow it to get nice and hot.
- Using a mixer blend together the soaked and drained oatmeal with the rest of the ingredients.
- Carefully remove HOT cast iron pan from oven, add 2Tbs butter and coat the pan well. Then pour the oatmeal mixture into the pan. Place back into the oven.
- Bake about 45 minutes or until center is set and oatmeal bake is slightly golden brown.
The oatmeal bake tastes great with greek yogurt, whipped cream, maple syrup, or pumpkin seeds as garnish. Make ahead- eat cold or warmed up for busy mornings!
We usually add eggs or sausage to up the protein and balance out the meal.
From my kitchen to yours, I wish you the best of health for years to come!
-Bowyn