Baked Pumpkin N’Oatmeal

This Grain-Free, Gluten-Free, and Refined Sugar-Free Baked Pumpkin N’Oatmeal is warm, comforting and delicious!

You are going to love this simple and healthy Whole Foods Makeover breakfast idea.

The consistency is so perfect, the sides are nicely browned and the center is warm and gooey….think bread pudding!Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

Are you familiar with the term n’oatmeal?

N’oatmeal is an “oatmeal” without the oats.

Trust me, even without the oats this dish will still provide you with all the same warm, comfy-cozy feelings!

This Whole Food Makeovers: Baked Pumpkin N’Oatmeal is perfect for anyone who is “free”, meaning gluten-free, grain-free, refined sugar-free, or dairy-free.

Even with all those “frees” you don’t miss out on any scrumptious fall flavors!

If you follow a paleo, whole foods, clean eating, or just plain healthy lifestyle this baked n’oatmeal will be a welcomed addition to your breakfast routine.

 

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

 

I don’t know about you, but regular oatmeal whether it is baked or not, just doesn’t cut it for me in the mornings.

I need some protein to tide me over until lunch, otherwise I am starving again in a couple hours.

 

Our n’oatmeal packs quite a punch in the protein department because it contains eggs, quinoa, ground flax seeds, and chia seeds.

 

See I have your back. I get it, protein is important to me too!

 

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

 

Not only is this n’oatmeal incredibly healthy and protein-packed, it is super simple to prepare! 1 bowl, 1 pan/1 set of ramekins, 1 oven, and that’s it. You then have a breakfast to feed your family during the weekend or to save in the fridge to eat throughout the week.

My favorite way to eat this is in a bowl with a generous splash of almond milk and a few chopped pecans on top!

The consistency is so perfect, the sides are nicely browned and the center is still soft.

We are bringing on fall with this grain-free, gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. Can you say yumm-o?! https://happihomemade.com/recipe/wfm-pumpkin-noatmeal/
Our Whole Food Family Baked Pumpkin N’Oatmeal contains at least 7 WHOLE FOOD INGREDIENTS. If you want to bump that number up even more, here are some additional whole food sides to serve with this recipe:

 1. Keep it simple by adding a few sliced apples, oranges, and bananas. {Bumps up the whole food count to 10}

2. Drink a little Bulletproof-ish Coffee with it. {Bumps up the whole food count to 8+}

3. Serve this as brunch and add a fun greens or fruit salad! If you are tired of the same old boring salads, be sure to download our FREE Digital Cookbook with 14 unique salad recipes in it.{Bumps up the whole food count to 10+}

 

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.

 

We hope you enjoy this Baked Pumpkin N’Oatmeal and decide to join us for the rest of the “Whole Food Family” Series.

Be sure to connect with us on social media and join our mailing list so you don’t miss a thing.  And don’t forget…..

 

You can transform the health of your family one whole food at a time!

  Follow Grounded & Surrounded Blog’s board Healthy Breakfast Ideas on Pinterest.

Whole Food Makeovers: Baked Pumpkin N'Oatmeal

Baked Pumpkin N'Oatmeal | We are bringing on fall with this easy grain-free (quinoa), gluten-free, dairy-free, and refined sugar-free Baked Pumpkin N'Oatmeal! This whole food and clean eating breakfast is warm, comforting and delicious! You will love this easy and healthy breakfast or brunch recipe that resembles a typical baked oatmeal, yet has a bread pudding like texture. You can bake in individual ramekins or a large pan.Find more "healthified" recipes @ www.groundedandsurrounded.com
Course: Breakfast
Cuisine: All American
Servings: 8 people

Ingredients

  • 2 cups homemade pumpkin puree or canned
  • 1 cup cooked quinoa **See recipe notes below**
  • 1/2 cup coconut flour
  • 1/2 cup ground flax seed
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup raw local honey
  • 4 eggs
  • 1 Tbsp chia seeds
  • 2 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp sea salt

Instructions

  • Preheat your oven to 400F. Mix all ingredients in large size bowl until well combined.
  • You have the choice of baking this in 2- 9 inch bread pans or in small ramekins (I used 6 oz ramekins that hold ½ cup batter). I typically use both my 4- 6oz ramekins and 1 standard 9-inch bread pan and the great thing is they all bake for the same amount of time!
  • Grease each pan or ramekin with non-stick cooking spray. If using bread pans, divide the batter in half. If using ramekins, pour ½ cup batter in each if you are using at least 6 oz ramekins. If not, use your best judgement as they will rise a little while baking.
  • For both the ramekins and bread pans, bake until top and sides are browned and middle is set and not wet to the touch. Bake time is about 30-40 minutes. The consistency will be similar to bread pudding, which is soft on the inside. You will be hard pressed to over-bake, if in doubt bake it another 5 minutes and check again.
  • This n’oatmeal is delicious on it’s own, but we love to eat it in a bowl with a generous splash of almond milk. Craisins, raisins, or chopped nuts would be a nice addition too!

Notes

***In a small saucepan, bring 1 cup water to a boil. Pour in 1/2 cup dry quinoa, reduce heat to simmer, and cover with lid. Simmer for 12 minutes or until quinoa is done and is tender. I frequently make quinoa and store it in the fridge so I have it ready for my next recipe or a quick addition to any meal.

34 Comments

  1. This has become a go-to recipe for our family. Love it! My toddler loves it. I pop them out of the ramekins and freeze them to use until they are gone. They reheat beautifully! Thanks for such a great recipe!

    • Hi Christine! I LOVE that your toddler chooses this baked noatmeal over other breakfast foods. I have to agree this recipe is one of my favorite breakfasts too. 🙂 Blessings to you and your family!

  2. Is there any reason this couldn’t be made in a regular muffin tin?

    • Hi Christine, this recipe should work just fine in a muffin tin! Just be mindful of the time. I’m sure it will take less baking time than in a bread pan. Let me know how they turn out! Happy eating 🙂

  3. That’s looks delicious and healthy. Thanks for linking up in our round up. I’ve pinned it at https://www.pinterest.com/pin/29203097564108769/

  4. Oh, my gosh! So glad I ran across this! We are back on the Whole30 again, and this is perfect. Plus, we love pumpkin! Thank you!

  5. This Baked Pumpkin N’Oatmeal recipe looks and sounds so delectable. What a nice way to start the day! I’m pinning and sharing.

    • Hi Deborah! I agree, this fall breakfast is just perfect when the weather turns colder. I love adding a splash of almond milk and a drizzle of maple syrup. Perfection 🙂 Take care and thanks for stopping by!

  6. Yes to ALL the pumpkin! 🙂 This looks like a perfect breakfast.

  7. I just found a big bag of quinoa in the cupboard yesterday – this could be fate. Thanks for sharing on Creative K. Kids #TastyTuesdays

  8. Sammi – this is probably one of the yummiest oatmeal recipes I have ever seen!
    So perfect for Fall! Pinning and Stumbling!

  9. Angela @marathonsandmotivation.com

    Another great recipe! I love pumpkin & this looks perfect…Pinned!

  10. I am loving your recipe!! I would be delighted if you could share with us on my recipe round up that is LIVE right now until Thursday (tomorrow) evening. http://allergy-friendlytastebuds.blogspot.com/2015/11/thursday-recipe-round-up-starts-now-and.html

  11. If it’s gluten free, it’s for me. 🙂 And I need protein in the morning too, so I am pinning this to try. Thanks. 🙂

  12. Perfect! I’m always on the lookout for oat-free breakfasts! Thanks so much for sharing it at Savoring Saturdays! Hope to see you back again this weekend!

  13. I am prepping this for tomorrow’s breakfast! Can’t wait to test out a new recipe for the boys! And since we can’t do oats due to allergies, this is perfect! I have an egg intolerance, so I will let you know how it turns out with more flax egg substitute! Yum!

  14. Yummy! Thank you for sharing your healthy and delicious Baked Pumpkin N’Oatmeal recipe on the Healthy Living Link Party. I’m pinning it!

  15. I love the idea of your N’Oatmeal, Sammi!! While I like the taste of oatmeal in baked goods, I find the texture difficult to cope with in traditional oatmeal cereal dishes. Your delicious Baked Pumpkin N’Oatmeal sounds like the perfect breakfast to me! I love that it’s gluten free and also all the healthy ingredients you have worked in to this tasty breakfast treat. Thank you for sharing it with us at the Hearth and Soul Hop.

    • Thanks April! Yes, I agree. The texture is so close to that of bread pudding, it is amazing! This dish is perfect for breakfast, but could be pulled off as a dessert as well 🙂

  16. We make pumpkin oatmeal on the regular but this has me interested to try something new and I’m with ya on needing protein to keep those tummies from growling before lunch!

  17. Yum, this looks completely amazing! Thanks so much for sharing on MMM! 🙂 You ladies rock!
    Cathy

  18. I’ve never heard of n’oatmeal , but looks delicious! Thanks for sharing on healthy living link party

  19. Looks yummy! Thanks for sharing on the Healthy Living Link Party

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