I have been disconnected for a while I didn’t share any of my recipes with you guys. but sometimes you pass through enough stress that makes you want to just get away from everything and be with your family and loved ones to recharge your energy.
this is what I have been doing for those couple of weeks and I will be continuing to do that for a couple of more until I settle down and be able to share recipe more frequently.
and for the cooking, I have been cooking a lot don’t get me wrong I can’t get away from the kitchen but I hadn’t had the energy to take pictures and share.
today’s recipe is my small comeback to sharing recipes with you. it is a very delicious and easy one that works well as meal prep. you can prepare a big tray in advance and have breakfast for the whole week.
I know you all have those moments when you end up buying a lot of food and you have no idea what to do with before they expire. well! half of my recipes come from scenarios like that!
this baked oatmeal has everything I usually have for breakfast from oat to almond milk to the extra boost of fiber and some spices and I usually have it with some Greek yogurt to boost up my protein intake.
now what is absolutely delicious in this recipe is the great flavor combination of pumpkin, nuts, and oat.
so whenever you have some extra 10 minutes in hand prepare this beautiful tray and pop it in the oven to enjoy a healthy breakfast for days!
Pumpkin Baked Oatmeal
Ingredients
Dry Ingredients
- 3 cups organic rolled oat
- 4 Tbsp. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 5 to 6 dried apricots diced into cubes
- 1 1/2 tsp. pumpkin pie spice mix* check note below
Wet Ingredients
- 4 egg white
- 2 cups almond milk
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 Tbsp. coconut oil
Topping
- 1 Tbsp. coconut oil
- 1/2 cup chopped walnuts or almonds
- 4 Tbsp. brown sugar
- 1/2 tsp. pumpkin pie spice mix* check note below
Instructions
- preheat oven to 190 °C. and prepare a 20x20 cm Pyrex oven safe dish.
- In a deep mixing bowl, combine all dry ingredients.
- In another mixing bowl, whisk the egg white lightly and add the remaining wet ingredients and mix it all together.
- pour the wet ingredients over the dry ingredients and mix it all together with a spatula.
- pour in the baking dish and set aside.
- in a blender or food processor add all the topping ingredients and pulse until it is combined and have a wet sand similar texture. don't over blend it to keep the nuts texture .
- scatter the topping mixture over the oat batter in the baking dish.
- bake for about 35 minutes until the mixture is set and the edges start to get a golden brown color.
- check it with a toothpick in the middle to make sure it is settle.
- let it cool down for 5 minutes and serve with some Greek yogurt, milk or some coffee aside!
Notes
*after it cool down completely you can cover and refrigerate to reheat later.
*you can store it covered in the fridge up to 1 week.
*for the pumpkin pie spices mix: 2 tsp. cinnamon, 1/4 tsp ginger powder, 1/4 tsp. cloves powder, 1/4 tsp. nutmeg powder, 1/4 tsp. all spices .
*this mix will make you 1 Tbsp. of pumpkin pie spice
If you liked this recipe you can check similar breakfast recipes like apple pie oatmeal jar, baked apple pie breakfast, Mediterranean Oat pudding, brownie oatmeal pudding