Pumpkin Baked Oatmeal Is the Best Thing to Eat for Breakfast
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Never let anybody insult pumpkin spice. Calling that spicy autumn combination of cinnamon, nutmeg, ginger, and cloves “basic” is like calling vanilla “plain.” Few things in the world are as appetizing as the scent of fall pie spices. They smell so warm, cozy, and delicious — I want to put a cinnamon-scented candle in every room of my house.
But as great as scented candles are, an even better way to make a house smell good is to cook something that’s full of pumpkin spices, like this pumpkin pie baked oatmeal, which is a hot, healthy breakfast that’s vegan, gluten-free, and will make your whole house smell delicious.
Minimalist Baker, the creator of the recipe, describes it as “autumn in a dish,” and it’s a breakfast that looks like dessert. The vegan recipe uses flaxseed meal as a substitute for eggs, and it’s mixed with pumpkin puree, maple syrup, and spices. If you put it in a crust at this point, you’d have a decent pie. Instead, it’s mixed with rolled oats and pecans, and you could add any other types of seeds or nuts you might like. It’s sprinkled with cranberries, and then baked until it’s golden brown and the edges are slightly caramelized. It’s sweet and warming, and I can just imagine how those tart cranberries would burst in your mouth when you bite into them.
You could serve it with a dollop of coconut whipped cream on top. Personally, I am having an intense craving to combine it with Greek yogurt.
It’s a perfect fall weekend breakfast, but if you did all the prep work and kept the ingredients in a dish in the refrigerator overnight, you could pop it in the oven in the morning and have hot, baked pumpkin oatmeal for breakfast any day. It freezes well, too, which is a great way to keep a healthy, satisfying breakfast on hand at all times. (But really, the idea is just making me think of putting it over ice cream.)
Get the Recipe: Pumpkin Baked Oatmeal from Minimalist Baker