Whole Food Makeovers: Baked Pumpkin N’Oatmeal

This Grain-Free, Gluten-Free, and Refined Sugar-Free Baked Pumpkin N’Oatmeal is warm, comforting and delicious!

You are going to love this simple and healthy Whole Foods Makeover breakfast idea.

The consistency is so perfect, the sides are nicely browned and the center is warm and gooey….think bread pudding!Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

Are you familiar with the term n’oatmeal?

N’oatmeal is an “oatmeal” without the oats.

Trust me, even without the oats this dish will still provide you with all the same warm, comfy-cozy feelings!

This Whole Food Makeovers: Baked Pumpkin N’Oatmeal is perfect for anyone who is “free”, meaning gluten-free, grain-free, refined sugar-free, or dairy-free.

Even with all those “frees” you don’t miss out on any scrumptious fall flavors!

If you follow a paleo, whole foods, clean eating, or just plain healthy lifestyle this baked n’oatmeal will be a welcomed addition to your breakfast routine.

 

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

 

I don’t know about you, but regular oatmeal whether it is baked or not, just doesn’t cut it for me in the mornings.

I need some protein to tide me over until lunch, otherwise I am starving again in a couple hours.

 

Our n’oatmeal packs quite a punch in the protein department because it contains eggs, quinoa, ground flax seeds, and chia seeds.

 

See I have your back. I get it, protein is important to me too!

 

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

 

Not only is this n’oatmeal incredibly healthy and protein-packed, it is super simple to prepare! 1 bowl, 1 pan/1 set of ramekins, 1 oven, and that’s it. You then have a breakfast to feed your family during the weekend or to save in the fridge to eat throughout the week.

My favorite way to eat this is in a bowl with a generous splash of almond milk and a few chopped pecans on top!

The consistency is so perfect, the sides are nicely browned and the center is still soft.

We are bringing on fall with this grain-free, gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. Can you say yumm-o?! http://www.groundedandsurrounded.com/recipe/wfm-pumpkin-noatmeal/
Our Whole Food Family Baked Pumpkin N’Oatmeal contains at least 7 WHOLE FOOD INGREDIENTS. If you want to bump that number up even more, here are some additional whole food sides to serve with this recipe:

 1. Keep it simple by adding a few sliced apples, oranges, and bananas. {Bumps up the whole food count to 10}

2. Drink a little Bulletproof-ish Coffee with it. {Bumps up the whole food count to 8+}

3. Serve this as brunch and add a fun greens or fruit salad! If you are tired of the same old boring salads, be sure to download our FREE Digital Cookbook with 14 unique salad recipes in it.{Bumps up the whole food count to 10+}

 

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

 

We hope you enjoy this Baked Pumpkin N’Oatmeal and decide to join us for the rest of the “Whole Food Family” Series.

Be sure to connect with us on social media and join our mailing list so you don’t miss a thing.  And don’t forget…..

 

You can transform the health of your family one whole food at a time!

  Follow Grounded & Surrounded Blog’s board Healthy Breakfast Ideas on Pinterest.

Whole Food Makeovers: Baked Pumpkin N'Oatmeal
Print Recipe
Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.Find more "healthified" recipes @ www.groundedandsurrounded.com
Servings
8 people
Servings
8 people
Whole Food Makeovers: Baked Pumpkin N'Oatmeal
Print Recipe
Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.Find more "healthified" recipes @ www.groundedandsurrounded.com
Servings
8 people
Servings
8 people
Ingredients
  • 2 cups homemade pumpkin puree or canned
  • 1 cup cooked quinoa **See recipe notes below**
  • 1/2 cup coconut flour
  • 1/2 cup ground flax seed
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup raw local honey
  • 4 eggs
  • 1 Tbsp chia seeds
  • 2 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp sea salt
Servings: people
Instructions
  1. Preheat your oven to 400F. Mix all ingredients in large size bowl until well combined.
  2. You have the choice of baking this in 2- 9 inch bread pans or in small ramekins (I used 6 oz ramekins that hold ½ cup batter). I typically use both my 4- 6oz ramekins and 1 standard 9-inch bread pan and the great thing is they all bake for the same amount of time!
  3. Grease each pan or ramekin with non-stick cooking spray. If using bread pans, divide the batter in half. If using ramekins, pour ½ cup batter in each if you are using at least 6 oz ramekins. If not, use your best judgement as they will rise a little while baking.
  4. For both the ramekins and bread pans, bake until top and sides are browned and middle is set and not wet to the touch. Bake time is about 30-40 minutes. The consistency will be similar to bread pudding, which is soft on the inside. You will be hard pressed to over-bake, if in doubt bake it another 5 minutes and check again.
  5. This n’oatmeal is delicious on it’s own, but we love to eat it in a bowl with a generous splash of almond milk. Craisins, raisins, or chopped nuts would be a nice addition too!
Recipe Notes

***In a small saucepan, bring 1 cup water to a boil. Pour in 1/2 cup dry quinoa, reduce heat to simmer, and cover with lid. Simmer for 12 minutes or until quinoa is done and is tender. I frequently make quinoa and store it in the fridge so I have it ready for my next recipe or a quick addition to any meal.

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32 thoughts on “Whole Food Makeovers: Baked Pumpkin N’Oatmeal

  1. I love the idea of your N’Oatmeal, Sammi!! While I like the taste of oatmeal in baked goods, I find the texture difficult to cope with in traditional oatmeal cereal dishes. Your delicious Baked Pumpkin N’Oatmeal sounds like the perfect breakfast to me! I love that it’s gluten free and also all the healthy ingredients you have worked in to this tasty breakfast treat. Thank you for sharing it with us at the Hearth and Soul Hop.

    1. Thanks April! Yes, I agree. The texture is so close to that of bread pudding, it is amazing! This dish is perfect for breakfast, but could be pulled off as a dessert as well 🙂

  2. I am prepping this for tomorrow’s breakfast! Can’t wait to test out a new recipe for the boys! And since we can’t do oats due to allergies, this is perfect! I have an egg intolerance, so I will let you know how it turns out with more flax egg substitute! Yum!

  3. Perfect! I’m always on the lookout for oat-free breakfasts! Thanks so much for sharing it at Savoring Saturdays! Hope to see you back again this weekend!

    1. Hi Deborah! I agree, this fall breakfast is just perfect when the weather turns colder. I love adding a splash of almond milk and a drizzle of maple syrup. Perfection 🙂 Take care and thanks for stopping by!

    1. Hi Christine, this recipe should work just fine in a muffin tin! Just be mindful of the time. I’m sure it will take less baking time than in a bread pan. Let me know how they turn out! Happy eating 🙂

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