More than the flavor of the month, pumpkin is the flavor of the season.
I’m on trend because I’ve been cooking with pumpkin. After making pumpkin granola, there was leftover pumpkin, so I stirred it into the milk mixture when I made baked oatmeal. I was delighted with the creamy results.
As it bakes, the pumpkin rises to the top, so the oatmeal looks like pumpkin pie. Except for all the berries peaking through.
This recipe uses several spices. You could substitute 3 teaspoons of pumpkin spice for all the spices in this baked oatmeal. Use half a can of pumpkin in this recipe, then freeze the remaining pumpkin in an airtight bag or container. Next time you are ready to bake oatmeal, let it thaw before you begin cooking.
Because I’m adding more fiber to about everything I make, this baked oatmeal is exactly what I want. Pumpkin, oats, walnuts, berries, quinoa and flax all increase the fiber.
Why I like Pumpkin Spice Baked Oatmeal:
- Pumpkin makes this baked oatmeal super creamy, like silky pumpkin pie. This humble squash’s color is one of its benefits. Beta carotene is responsible for the orange color and pumpkin is one of the richest sources of this powerful cell protector.
- The spices add complex flavors and their compounds help reduce inflammation and strengthen cells.
- It can be made ahead and keeps for a 4-5 days, making mornings just a little easier.
- Most of all, I love that this is delish and nutrish. Fiber, protein, phytonutrients and healthy fats, all on the same spoon. That’s a LiveBest recipe!