Well I don’t know about you fellers but I had a fun weekend, after getting home from a quick jaunt over to Canadian Tire (man the smell of rubber in the place is crazy strong!) Philip randomly decided he was going to make homemade pumpkin spice lattes. For the record we don’t have an espresso machine, so these were some old school lattes. We have one of those handheld frother things but after not using it for 3 years, turns out it was broken, so whisk it was! They turned out really good, like telling Starbucks to take their dairy filled syrup and suck it good, but I likes my froth, so we need to work on it a bit. I’ll hopefully be able to share it with you guys, but even if it doesn’t work out, I’ll happily down all those failed attempts😉With pumpkin spice on my brain, I decided to incorporate it into breakfast. I thought I’d take a break from pancakes this go around and do something a little different; I wanted something with staying power, kind of healthy and that makes enough that I can eat it throughout the week. My first instinct was oatmeal, but reheated quick oats are kind of gross and I was out of steel-cut, so instead I went with the baked variety. I haven’t made any since my Tropical Baked Oatmeal and besides that, the only other recipe is from way back in the day. I don’t know why I don’t make this stuff more often, besides for the baking time, it’s the fastest thing to throw together and I love the texture! Yeah, there I go with my texture weirdness again. It’s kind of like dense oaty/bready cake…ok, that sounds kind of weird, apparently forming words and describing things is not my forte.Is anyone else noticing that pumpkin is EVERYWHERE lately? Like. Every. Single. Place. I look. It’s like there’s some Invasion of the Body Snatchers junk going on, but you know, with squash. People are just going crazy for it. Don’t worry, I won’t climb too high on my soapbox because I’m totally just as guilty. I’ve got a big ass supply of canned pumpkin in my basement for….I don’t even know what…the zombie apocalypse? I guess if the zombies ever wanted pumpkin pie, I’d be ready. So in my defense, I’m just trying to work my way through last years stock, whilst also reminding myself not to buy more. What? I have a selective memory. We’ve all been there, you’re at the store and wonder “do we have ‘fill in the blank’?” “Hmmm, I’m not sure, might as well buy one just in case”, this conversation in my head happens way too frequently, hence the 8 huge cans of pumpkin in my basement.This pumpkin baked oatmeal makes me feel all warm and fuzzy. The spices add a comforting aroma and all that pumpkin and apple keeps the oatmeal moist while also adding a hearty flavor. Oh and there’s crumble, yeah, that’s right. Ok, so let’s be honest here, the crumble really is the best part. I opted out of my typical buttery crumble and went a healthier route using a maple-packed, spelt, coconut and pecan mixture. It turns out deliciously crunchy which pairs pretty great with the tender oatmeal. I originally topped mine with some coconut yogurt but as I found out today, a drizzle of almond butter is a pretty yummy alternative.
PUMPKIN SPICE BAKED OATMEAL
The perfect breakfast to wake up to on a cold Fall morning. This creamy pumpkin spice baked oatmeal with a healthy crumb topping makes for an easy, hearty, and delicious meal.
- 2 1/2 cups rolled oats
- 1/2 cup pecans, toasted and roughly chopped
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon kosher salt
- 1/3 cup maple syrup or brown sugar, plus more for serving
- 1 cup pumpkin puree
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups almond, soy or light coconut milk
- 1 apple, peeled, cored and chopped
- 1/2 cup coconut
- 1/3 cup spelt flour
- 1/4 cup pecans, chopped
- 2 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- Pinch of salt
- Preheat the oven to 375°F. Oil an 8×8-inch baking dish.
- In a bowl, mix together the oats, pecans, baking powder, spices and salt.
- In another bowl, whisk together the maple syrup, pumpkin, coconut oil, vanilla and milk. Mix the dry ingredients with the wet and fold in the apple. Pour into baking dish and spread out evenly.
- Mix together the coconut, almond flour, pecans, maple syrup, cinnamon, salt and coconut oil. Set aside.
- Bake for 20 minutes, remove and sprinkle the top with the crumble, pressing down gently and bake for another 15 minutes, turn the oven to broil for the last 2 to 3 minutes or until the topping has browned. Watch carefully as the topping burns quickly. Remove from the oven and let cool for 5 minutes before cutting. Serve with additional maple syrup and some non-dairy yogurt.
For a gluten-free option, make sure you use gluten-free certified oats and replace the spelt flour with almond flour.