This pumpkin spice baked oatmeal is loaded with delicious Fall flavours, as well as nutrition. It’s rich in protein, fibre, vitamins and minerals and will keep your family satisfied all morning.
When it comes to weekday breakfasts, there’s nothing better than popping something delicious and nutritious in the microwave for a minute or so and serving it. As a Dietitian Mom, baked oatmeal is one of my go-tos during the Fall and Winter months because it’s so easy and nutritious. And when you add pumpkin spice flavours, you really can’t go wrong. If you’ve never tried it, think of is as a fluffy, soft breakfast casserole that tastes and feels like oatmeal, but better. It’s also higher in protein and fibre compared to regular oatmeal (because of the fruits, hemp hearts) and freezes really well too!
Baked oatmeal is nutritious
Oatmeal (in any form) is our cold-season breakfast of choice because it’s warm, comforting and filling. Full of soluble fibre, it helps to keep tummies satisfied and blood-sugar levels stable throughout the day. I use either steel-cut oats or rolled oats (instead of quick oats) because they are both lower on the glycemic index, which means they’ll keep blood sugar levels stable for longer.
We often just zap it in the microwave and add some peanut butter and sliced banana if we’re in a rush, or we do overnight oats in mason jars so that it’s already portioned out. The nice thing about this baked oatmeal is that you can make a huge batch, portion it out and freeze it for busy mornings. Batch cooking is a great way to save time and money, and decrease food waste!
This pumpkin spice baked oatmeal is versatile
And it’s not just reserved for breakfast – pack it in your kids’ lunches with some Greek yogurt and berries, or serve a smaller portion for a snack. Why not?!
Baked oatmeal can be made in so many ways. Just use the same recipe, but sub in your favourite nuts, seeds, fruits and spices. You can even make it 100% gluten-free by using gluten-free oats, or make it vegan by using chia eggs (1 tbsp ground chia + 2.5 tbsp water) instead of regular eggs.
Pumpkin Spice Baked Oatmeal
This pumpkin spice baked oatmeal is loaded with delicious Fall flavours, as well as nutrition. It’s rich in protein, fibre, vitamins and minerals and will keep your family satisfied all morning.
Ingredients
- 1 1/2 cups oats
- 2 ripe bananas, mashed
- 3/4 cup pure pumpkin (canned)
- 1 cup almond or oat milk
- 2 large eggs
- 2 tbsp hemp hearts
- 2 tbsp coconut oil, softened
- 1 tsp vanilla
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp baking powder
- pinch of salt
Instructions
- Preheat oven to 375 and grease a square baking dish.
- In a medium size bowl mix together mashed banana, milk, vanilla, pumpkin, eggs and maple syrup, and coconut oil (I used an electric hand mixer).
- Mix until dispersed.
- In another medium size bowl, mix together oats, hemp hearts, cinnamon, nutmeg, ginger, baking powder and salt.
- Combine wet and dry ingredients and stir until just mixed. Pour into greased baking dish.
- Bake at 375 for 30 minutes or until edges are golden brown.
- Serve once cooled a bit with vanilla Greek yogurt. Keep the rest in the fridge and enjoy for an entire week by heating a serving for 20-30 seconds in the microwave and adding yogurt.
Notes
Baked oatmeal can be made in so many ways. Just use the same recipe, but sub in your favourite nuts, seeds, fruits and spices. You can even make it 100% gluten-free by using gluten-free oats, or make it vegan by using chia eggs (1 tbsp ground chia + 2.5 tbsp water) instead of regular eggs.
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![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
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