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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.