I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!
I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).
I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer 🙂 Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.
Pumpkin Berry Baked Oatmeal
Yields 8 Slices
- 2 cups old fashioned rolled oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1 large ripe mashed banana
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon melted coconut oil
- 4 large egg whites
- 1 cup frozen raspberries (you can use fresh)
- Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
- Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
- In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
- Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
- Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries 🙂
- Pour the baked oatmeal mixture to the baking pan.
- Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.
*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.
Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.
The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well 🙂
Healthy Pumpkin Bread
Yields 6-8 Slices
- 1 Cups Oat Flour (rolled oats blended into flour)
- 1/4 Cup Almond Flour
- 2 Tbsp Coconut Flour
- 1 scoop whey protein (I use Hammer’s vanilla flavor)
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 Cup Greek Yogurt
- 1/4 Cup Unsweetened Almond milk
- 6 drops Sweetleaf stevia (optional)
- 1 Large Egg
- 1 Mashed Banana
- 1/2 Cup pumpkin puree
- 2 Tbsp Nut Butter
- 2 Tbsp Chocolate Chips for Topping (optional)
- 2 Tbsp Nuts of Choice for Topping (optional)
- Preheat the oven to 350 degrees F.
- Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
- In a medium bowl mix all of the dry ingredients.
- Next, throw the wet ingredients into a blender (yogurt, milk, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
- Mix gently until it just combines. Do not over mix
- Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours
- Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
- Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely. Then slice it into 6-8 slices.
- Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!
*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.
*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!
Does anything scream Fall more than a delightful harvest salad? Let’s celebrate delicious sweet butternut squash perfect for the season! This is such an incredible salad combination. I’m a huge fan of tasty flavorful meals, and this one is up there for sure.
You have the fresh base of the crisp greens, the combination of creamy goat cheese and crunchy pecan and roasted nuts with the creamy homemade dressing and roasted buttery pumpkin. This is going to melt in your mouth! Last but not least, the protein from the turkey that soaks up the goddess tahini dressing. Yum! Nutrition wise too- this is a winner.
This salad is also a great way to use leftovers from Thanksgiving. Add in some dried cranberries or avocado to jazz it up a bit. It’s perfect.
Harvest Salad with Tahini Goddess Sauce
Yields 1 Big Salad or 2 Small Side Salads
- 4-6 cups baby spinach
- 1/2 cup (85 g) roasted butternut squash*
- 4 oz. ground turkey
- 1/2 oz. goat cheese
- 2 Tablespoons (.5 oz) roasted nut mix ( I used an Olive and Herb nut mix)
- 2-3 Tablespoons of my Goddess Tahini Dressing
- Start by assembling the salad with the spinach or mixed greens first, then top the salad off with the roasted butternut squash, turkey, goat cheese, nuts, then drizzle the tahini dressing.
- Toss and enjoy!
*Please note- you can roast the butternut squash ahead by peeling, and cutting into cubes, drizzling with olive oil, then topping it off with EBB seasoning, or salt and pepper, and garlic powder. Roast for 450 degrees for 30 minutes.
This has to be my new favorite apple pie recipe! The crust is a no fail flaky, melt in your mouth crust that is absolutely perfect in this recipe.
The filling is simple but delightful. I use a combination of apples to get the most flavor- tangy and sweet! There’s nothing better than a nice warm slice of apple pie with ice cream on top to welcome the autumn leaves, and the season of fall.
I hope you enjoy this recipe!
Yields 6-8 slices
For The Crust:
- 2 cups white all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup vegetable shortening
- 1/4-1/2 cup iced cold water
For The Filling:
- 2 apples cored and sliced ( I used a combination of fuji and granny smith)
- 1/4 cup ground white sugar
- 1 teaspoon cornstarch
- juice of 1 lemon
- 1 teaspoon cinnamon
For The Caramel Sauce:
- 2 tablespoons butter
- 1/3 cup ground white sugar
- 2 tablespoons brown sugar
- juice of 1 lemon+ zest
- 1/3 cup half and half (or milk)
Extras for Pie Assembly:
For the crust:
- In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
- Add the ice cold water little by little, until you form a the dough.
- Cut the dough into 2 equal pieces and refrigerate for at least 30 minutes.
- Roll the first piece of dough into a circle and place the first one a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much. Save the other half for the top.
For the filling:
- Mix the sliced apples with sugar, lemon juice, corn starch, cinnamon, and pour on top of the uncooked pie crust.
For the Caramel Sauce:
- In a sauce pan melt the butter, and add the sugar + lemon + zest and cook for about 5 minutes until it gets bubbly. Add the half/ half and keep mixing for 2 minutes or so. Turn off the heat and let it cool for 5 minutes.
For the Pie Assembly:
- Pour the caramel sauce on top of the apple cinnamon filling, and top with the second rolled out pie dough. Crimp the edges to form a nice crust.
- Slit 3 slices on top of the pie, and brush with the beaten egg.
- Bake at a 375 degree preheated oven for 25 minutes.
- Cool the pie, then slice into 6-8 equal slices. Serve warm with french vanilla ice cream or whipped cream!