Pumpkin Spice Oatmeal Bake
This fall inspired gluten free and dairy free breakfast bake is the perfect option to prep on Sunday and eat all week long!
It’s fall y’all! Which in Minnesota means that last week we finally rid ourselves of the humidity, this week we had 3 wonderfully beautiful fall days and tomorrow it snows. Can I get a #midwestlifeisthebestlife?! Jk, jk. While I’m very aware of the forecast for the weekend ahead, I’m also trying to stay very positive about the situation at hand and crossing all of my fingers and toes that this is just a fluke and we still have a few solid weeks of autumn bliss left here in Minnesota… time will tell!
While we wait around for the weather to figure it’s shit out, I’m over here just getting started with my recurring pumpkin spice, apple pie and straight up comfort food obsession. And while the amount of time I’ve dedicated to meal prepping lately hardly qualifies as pathetic, I did manage to whip up what I consider to be my ‘favorite meal prep breakfast’ of all time -- and that’s a pretty heavy title because if you know me at all, you know that I’m a BIG breakfast person!
The fact of the matter is that a) this recipe includes the most basic/cheap ingredients ever b) this recipe takes less than 1 hour from start to finish c) this recipe makes more than enough for a full week of breakfasts AND I almost forgot to mention that it’s gluten and dairy free too!
If you’re thinking this sounds too good to be true, I’m here to inform you that you are in fact, wrong. I have made this twice since we entered fall and both Austin & I were just as obsessed with it both times. No matter if it was fresh, reheated or reheated after a few days, each piece was just as good as the first!
Short on time? On a budget? Don’t tolerate gluten or dairy well? All of the above? This [Pumpkin Spice Oatmeal Bake] absolutely needs to be added to your meal prep list ASAP. Even if you’re looking at snowflakes coming down tomorrow, at least you can still be enjoying the “fall life” inside your own home.
PUMPKIN SPICE OATMEAL BAKE
4C. Oats, rolled
2C. Almond Milk
1C. Crushed Pecans
3/4C. Pumpkin Puree
2Tbsp Pure Maple Syrup + 1 Tbsp
1Tbsp Coconut Oil (for greasing pan)
1Tbsp Pumpkin Pie Spice
Dash of Sea Salt
Preheat oven to 375 degrees Fahrenheit
Grease an 8.5’x11’ pan with coconut oil or another oil of your preference
Heat a small pan on the stovetop and add in your pecans
Allow them to heat until you begin to smell their aroma (before the burn happens) then promptly remove from heat and add 1Tbsp maple syrup to glaze the nuts
Then combine bananas, eggs, pumpkin, almond milk, syrup & spices in a food processor & blend until smooth
In a separate bowl, combine oats and half the toasted pecans
Drizzle the liquid mixture over the top, mix well & transfer to your greased pan
Bake for 40-45 minutes (or until fully cooked through)
Remove from oven, top with remaining toasted pecans and allow to stand 5-10 minutes
Serve w/ maple syrup & ENJOY!
Chat with me!
What is your favorite recipe to make when fall arrives? Do you have any fun fall traditions?
If so, what are they?!