Might as well jump on the pumpkin band wagon as it seems like all the cool kids are doing it!
I was in Trader Joe’s a few days ago and every end aisle facing the cash registers was filled with pumpkin products. Pumpkin tortilla chips. Pumpkin butter. Canned pumpkin. Pumpkin beer. I think I maybe even saw pumpkin toilet paper. Ok maybe not.
Not that I’m criticizing. I like pumpkin as much as apparently most of the population. What’s funny though is that pumpkin pie is one of my least favorites. I will choose almost any other pie over pumpkin. Go figure.
But finally as the summer frenzy starts to relax into fall, I can start thinking about real, homemade breakfasts again. Especially breakfasts that I can make on the weekend and box up for weekday grab-n-go’s. Just like this Baked Pumpkin Oatmeal. Not too sweet and perfect with a dollop of yogurt and a drizzle of maple syrup. Not to mention an office full of coworkers that are jealous when I heat this spice bomb up at work. It’s almost worth making it just for that reason.
Hail to the pumpkin!
- 1 ripe banana
- 2½ cups rolled oats
- ½ cup millet
- ½ cup coconut sugar
- 2 tsp baking powder
- 1 tsp salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ tsp ginger
- 1 tsp cinnamon
- ½ cup raisins
- 1 teaspoon vanilla
- 3 eggs
- ½ cup pumpkin puree
- 1½ cup unsweetened vanilla almond milk (regular milk would work fine too)
- ⅓ cup walnuts, coarsely chopped
- Plain yogurt, if desired (or vegan alternative)
- Maple syrup, if desired
- Preheat oven to 350°F. Spray 8" square baking dish with nonstick cooking spray.
- Mash banana in large bowl.
- Add all the other ingredients except for the walnuts, yogurt and maple syrup. Mix thoroughly. Pour into prepared baking dish.
- Top with chopped walnuts and bake for 30-40 minutes or until knife inserted in center comes out mostly clean.
- Cut into 6 slices and serve warm topped with a dollop of yogurt and a drizzle of maple syrup.
