Baked Pumpkin Oatmeal
I don't know about all of you, but we've been OBSESSED with pumpkin this fall, every recipe we can find! We finally decided to try an oatmeal that was so delicious, you'd never know it was vegan.
The pumpkin and cinnamon flavors coupled with nutmeg and ginger undertones are incredible. Warmed up as leftovers with lots of vanilla hemp milk was scrumptious!
Ingredients:
3 cups oats or muesli 1/2 cup brown sugar 1 cup hemp milk 2 tablespoons vegan butter 1 ripe banana or 1/2 cup applesauce 2 teaspoons baking powder 3/4 teaspoon sea salt 2 teaspoons vanilla 1/2 teaspoon each of cinnamon, nutmeg, & ginger 3/4 cup canned pumpkin 1/4 brown sugar (for the top) Directions: In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top. Spread into a greased loaf or 9 in. cake pan. We've also had success baking it in a cast iron pan. Sprinkle remaining ¼ cup brown sugar on top. Bake at 350 for 23-25 minutes. Serve with warm non-dairy milk and enjoy! 
14 Comments
Alexis
1/7/2012 12:11:42 pm
mmmmm make me some <3 <3
Amy
2/7/2012 09:32:30 am
Such a great recipe. While it was baking in the oven my three year old came downstairs and said "Mommy, can we eat those cookies for breakfast?" That's how great it smelled baking in the oven - we loved it!
Amber
2/8/2012 09:10:03 am
I love that! So pleased that you enjoyed it!
Jean Horrall
3/17/2012 05:35:19 am
Sounds spectacular@
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Nina
2/21/2013 08:37:56 am
I made this with water instead of hemp milk--because I didn't have any :(--and I omitted the brown sugar on top. It was still really good! I'm sure it would be tastier with a milk substitute and brown sugar topping, but it was still awesome and I'm very excited to have breakfast for a week. I also did a calorie counter on it, it only has about 180 calories per serving! I'm a happy girl, thank you for sharing.
Amber link
2/23/2013 05:42:48 am
Happy to share! We're glad you enjoyed it! :)
Melita
3/25/2013 03:49:15 am
This is so incredibly delicious. I used unsweetened almond milk instead of hemp, but it still came out beautifully. I've taken to baking and freezing large batches so I always have something that I can easily reheat for breakfast.
Amber link
3/28/2013 12:40:42 am
We love that! Its so smart (and time & cost-effective to bake ahead when you can. And we've never tried it with peanut butter...but we're about to start! Thanks Melita!
Vivian
9/19/2014 02:16:10 pm
Just wanted to let you know how much I absolutely LOVE this recipe. I come back to it, time and time again. I have made this for family and friends and they absolutely go crazy for it too! Thanks for sharing. Leave a Reply. |
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