Whole Food Makeovers: Baked Pumpkin N’Oatmeal
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
  • 2cups homemade pumpkin puree or canned
  • 1cup cooked quinoa**See recipe notes below**
  • 1/2cup coconut flour
  • 1/2cup ground flax seed
  • 1/2cup plain unsweetened almond milk
  • 1/2cup raw local honey
  • 4 eggs
  • 1Tbsp chia seeds
  • 2tsp vanilla extract
  • 2tsp cinnamon powder
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/8tsp sea salt
  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.