We’re creatures of habit. Luckily, Dave and I can eat the same meals for a while before becoming bored. Lately, we’ve been on a baked oatmeal kick. I make a pan of it that makes six servings and we have a quick, healthy breakfast for three days.
I also use my blender to speed up the mixing process. Canned pumpkin varies in consistency. Sometimes it is very thick and hard to mix by hand. A quick spin in the blender makes mixing and clean up a breeze.
The recipe below will make six small servings. If you eat more in the morning, you can supplement with some more fruit, some extra plant protein, or just eat a bigger serving. We usually add some dried cranberries, but blueberries are also really tasty. Some chopped pecans or walnuts are also a delicious addition.
For a low calorie, lower sugar milk choice, we really like Trader Joe’s Unsweetened Almond Milk in the refrigerated section. It’s only 40 calories and 1 gram of sugar per cup and tastes really good.
- 2 cups of unsweetened almond milk
- 1 15oz can of canned unsweetened pumpkin
- 1/2 cup of unprocessed sugar (sucanet or turbinado)
- 1 tablespoon of ground cinnamon
- pinch of salt
- pinch of ground cloves
- pinch of ground ginger
- pinch of ground nutmeg
- 2 cups of old fashioned rolled oats
- 1/3 cup dried cranberries or fresh blueberries (to taste)
- Preheat oven to 350ºF.
- Blend the almond milk, pumpkin, sugars, and spices in a blender at medium speed until well combined. Add rolled oats and pulse or blend briefly until just combined.
- Spray a 9 inch glass or ceramic square baking dish with cooking oil. Pour oatmeal mixture into dish. Sprinkle dried cranberries or blueberries on top of oatmeal and push down with a spoon. Gently stir to combine.
- Bake for 32 – 35 minutes until edges are cracked and center is set. Remove from oven and cool for a few minutes. Serve in bowls. Add more almond milk to cereal if desired.