Monday, September 7, 2015

Clean Eating Pumpkin Pie Baked Oatmeal Easy Version

Makes 8 servings
We LOVE baked oatmeal in this house. Our favorite is Cookie Dough Baked Oatmeal but Pumpkin Pie Baked Oatmeal is a close second. We have been making it for so long, though, that I have found that half the time I can't be bothered with the finickiness of making the layers in the original. I found that I was keeping the ingredients mostly the same but just dumping it all together. Here's how:

  • 2 or 3 ripe bananas
  • 3 cups uncooked oatmeal (I used rolled oats)
  • 1 tsp baking powder
  • 1 can pumpkin (make sure it's just pureed pumpkin with nothing random added like sweeteners)
  • 1/2 cup sucanat/honey (can use brown sugar but it won't be "clean")
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 cups milk (I used unsweetened almond milk)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup chopped nuts (I like pecans)
ONE: Spray a 9x13 baking dish lightly with cooking spray. (This is only bold and red because I personally forget it EVERY. SINGLE. TIME) Thinly slice the bananas and spread them over the bottom of the dish. Place in the oven and preheat to 375. The bananas will soften while the oven heats up.

TWO: Mix everything else together. I usually mix half of the nuts in and sprinkle the other half on top.

THREE: Once the oven is preheated, remove the baking dish. Dump the oatmeal mixture over the top of the bananas and spread it evenly. Bake 25-30 minutes until the top is golden brown. Cut into 8 or 12 servings (we eat a big breakfast so I always cut ours into 8) and serve warm.

Freeze leftovers using the flash freeze method to feed your freezer stash. Reheat in the microwave or oven.

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