Pumpkin Baked Oatmeal

 

The antioxidant vitamin A is crucial to immune health. Beta-carotene is the plant form of vitamin A, which our bodies convert to its active form. Can you guess what’s high in beta-carotene? If you’re thinking about pumpkin, you’re right! Beta-carotene is also what gives pumpkin its beautiful color. In addition to the nutrient-dense squash, oatmeal is also packed with minerals like selenium. And it’s especially high in fiber, which contributes to a healthy gut, where almost 70% of the immune system lives. Add some chia seeds or walnuts for an omega-3 fatty acid boost!

Pumpkin Baked Oatmeal

Ingredients

 1 banana

 ½ cup plant-based milk (unsweetened)

 ¼ cup pumpkin puree (BPA-free canned)

 1 tbsp maple syrup (+1 Tbsp as desired, or date paste, link in Chef’s Notes)

 1 cup organic dry rolled oats

 1 tsp pumpkin pie spice

 ½ tsp baking powder

Directions

1

Preheat the oven to 350°F and set aside 2 ramekins.

2

In a food processor or blender, blend the banana, milk, pumpkin, and maple syrup until smooth.

3

Pour into a bowl and mix in the rolled oats, pumpkin pie spice, baking powder, and nuts (if using) until combined.

4

Divide the oatmeal mixture evenly among the ramekins.

5

Bake 20–25 minutes or until the top of the oatmeal is firm to the touch.

Chef's Notes

Prep ahead
Make ahead and reheat.

Sugar-free
Use date paste in place of maple syrup.

Serving Suggestion
Turn this breakfast into a dessert by topping it with coconut cream or vegan yogurt.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 15–20 minutes.

https://foodrevolution.org/recipes/pumpkin-baked-oatmeal/