Tag Archives: breakfast

Pumpkin Baked Oatmeal

A fall take on my popular baked oatmeal recipe! Pumpkin baked oatmeal is a delicious, healthy breakfast option that’s packed with warm spices and pumpkin flavor. It’s freezer friendly and ideal for busy mornings.

Makes 14-16 muffins

3 cups old fashioned oats
⅓ cup ground flaxseed or flaxseed meal
1 Tbsp ground cinnamon
1½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup maple syrup
1 cup pumpkin puree  
¼ cup vegetable oil
1 cup milk
1 tsp vanilla extract
¼ cup almond butter
¼ cup raisins or mini chocolate chips

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in almond butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

Enjoy!

Tips on Pumpkin Baked Oatmeal

  • This recipe is SUPER freezer friendly! Cool the muffins to room temperature, put them in a zip top bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or microwave in 10 second intervals until thawed.
  • Peanut butter can be substituted for the almond butter if you don’t have almond butter on hand.
  • You can use any dried fruit you’d like instead of the raisins or mini chocolate chips. Dried cranberries or chopped, dried apples are delicious in this recipe.

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Drink Pairing

Golden Milk

Full of honey, turmeric, cinnamon and ginger, a mug of warm Golden Milk goes perfectly with Pumpkin Baked Oatmeal.

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Pumpkin Baked Oatmeal

How to Make Quiche

Quiche sounds fancy but is SUPER easy to make! This recipe provides the formula to let you be as creative as you want with the ingredients you have on hand. No heavy cream or special ingredients necessary. 

Ingredients

1 pie crust, uncooked
4 eggs
1 cup milk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp pepper
1 cup shredded cheese
1 cup diced, cooked veggies and/or meat

Heat oven to 375 degrees.

Press your uncooked pie crust into the bottom and up the edges of a pie plate. Set aside. 

In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. 

Stir in shredded cheese – reserving 1 Tbsp – and cooked veggies and/or meat.

Pour egg mixture into prepared pie crust. 

Sprinkle the top with remaining 1 Tbsp of cheese. 

Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. 

Note: If the edges of your crust start to get too dark before your quiche is done, cover the crust edges with strips of tin foil for the remainder of the baking time. Do not cover the entire quiche.

Ideas for fillings: 

  • 1 cup cheddar cheese, 1 cup cooked, diced broccoli (pictured in recipe)
  • 1 cup Colby jack cheese, 1 cup roasted veggies
  • 1 cup Swiss cheese, ½ cup cooked, diced chicken, ½ cup cooked, chopped spinach
  • 1 cup cheddar cheese, ½ cup cooked, diced ham, ½ cup cooked, diced potatoes 

Recipe: Baked Oatmeal

This quick, healthy breakfast is super freezer friendly, kid approved, and a perfect, make-ahead weekday dish.

Makes 12-16 “muffins”

  • 3 cups old fashioned oats
  • 1/3 cup flaxseed meal
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup vegetable oil
  • 2 large bananas, mashed
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter
  • 1/4 cup mini chocolate chips

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

I find these make more than a dozen – usually around 16 – though the final count varies based on how full we make the muffin cups.

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

For Baked Pumpkin Oatmeal:

Swap 1 cup of pumpkin for the bananas, almond butter for the peanut butter, and raisins for the chocolate chips.

Recipe: Stuffed French Toast with Blueberry & Nectarine Compote

Compote:
1 nectarine, pitted & chopped
½ cup blueberries
1 Tbsp sugar
1 tsp vanilla extract
¼ tsp salt
1 tsp butter

Filling:
2 oz cream cheese, softened
2 Tbsp maple syrup*

French Bread:
1 egg
2 Tbsp milk
1 tsp cinnamon
2 slices good quality white bread
1 Tbsp butter

To make compote: Melt butter in a saucepan over medium heat. Add nectarine, blueberries, sugar, vanilla and salt. Stir to combine. Cook until fruit releases its juices and syrup forms, stirring occasionally – about 5 minutes. Remove from heat and set aside. Serve at room temperature or reheat to desired temperature.  


To make filling: Whisk together softened cream cheese and maple syrup. Set aside.


To make French toast: Whisk together egg, milk and cinnamon in a shallow bowl.

Melt butter in a large skillet over medium heat. Dip bread into egg mixture, completely coating both sides of the bread. Place bread into buttered pan and cook until bread is brown on both sides, flipping halfway through.


To assemble: Place one slice of French toast on a plate. Spread cream cheese mixture on French toast.

Top with second piece of French toast. Slice stuffed French toast in half. Top French toast slices with compote. Serve immediately.


*Buy Michigan: My favorite maple syrup comes from Doodles Sugarbush in Blanchard, Michigan.

Happy Sunday morning! Waking up with a french press coffee & cranberry orange biscotti from Marie Catrib’s.

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