It will keep in a lidded container in the refrigerator for up to a week. Heck yes! That's the beauty of this recipe. Can I make the baked oatmeal ahead of time? I personally think monkfruit is the best, but our tastebuds are all different.Īnd if you're not worried about added sugars, granulated sugar, brown sugar, or coconut sugar could all be substituted as well. If you're not a fan of or don't have monkfruit sweetener, you can easily substitute Swerve, stevia, or your favorite sugar alternative. Mix, wait five minutes to thicken, and use in place of eggs. No problem! Substitute two flax eggs by mixing 2 tablespoon Flax Meal + 6 tablespoon Water. Coconut, oat, soy or even dairy would work just fine! I just happened to use almond milk because it had the lowest calorie content and we're kinda dieting right now. No worries! You can easily substitute any other milk for the almond milk. TIP: This can easily be made vegan by swapping flax eggs for the real eggs! Frequently Asked Questions What if I'm allergic to nuts? 45 minutes later, your house will smell like fall and breakfast for the week will be done. Dump the oat mix into the pan, give it a little shake to ensure that it's level, and pop it in the oven. Next up, you'll spray your pan with oil to make sure the baked oats come out easily after baking. TIP: Serving this for brunch tomorrow? You can stop at this step and refrigerate overnight to bake it off in the morning so your guests can benefit from the heavenly smells. Finally, stir in the oats, ensuring they are well combined. Next you'll add in your spices, leavening, vanilla and milk. You don't even need to get the hand mixer out! First up, you'll whisk together your eggs, pumpkin and sweetener until smooth. This is one of the easiest recipes around. TIP: If you're feeling ambitious, feel free to roast and purée your own pumpkin instead of using the canned stuff! How to Make Pumpkin Pie Baked Oatmeal To keep this healthy, be sure you're using strictly pumpkin. Pumpkin pie mix has all kinds of sugar and other things added to it. Please note that this recipe calls for pumpkin purée, NOT pumpkin pie mix. Just reduce the baking time by about 5 minutes. And if you go up an inch, that'll work too. TIP: Don't have an 8 x 8? Don't fret! A 9" round cake pan has almost the same dimensions. Grab yourself a medium mixing bowl, a whisk, a spatula, and an 8 x 8 baking tin. This recipe is super simple and comes together with just about 5 minutes of prep. Ingredients for Healthy Pumpkin Baked Oats I have created a baked oatmeal recipe that is gluten free, low calorie, high fiber and completely refined sugar free. Some also call for butter, which, while delicious, detracts from the healthiness of oatmeal for breakfast. The problem is, most of the non-savory recipes out there use quite a bit of added sugar, either in the form of brown sugar, maple syrup or honey. I've seen recipes for banana, chocolate, and even spinach-tomato baked oats. The basic ingredients are simple - oats, eggs, milk, baking powder and whatever flavoring you're craving. It's seriously so good that we have been eating it for dessert. Baked oatmeal has the consistency of rich bread pudding, but it's made with healthy whole grain oats. If you haven't tried it yet, get on this train. Want more breakfast inspiration? Check out these other easy, healthy recipes:Įarlier in the quarantine, I discovered the revelation that is baked oatmeal.What other substitutions or additions can I make?.Can I make the baked oatmeal ahead of time?.Ingredients for Healthy Pumpkin Baked Oats.Leave to cool slightly on a wire rack and serve warm or at room temperature. Bake for 40-45 minutes, or until the filling has set and the crust is nicely browned.ħ. Pour the filling into the prepared pie crust and smooth the filling out evenly with a spatula. Add all the ingredients together in a large bowl and mix until well combined.Ħ. While the crust is baking prepare the pie filling. Remove from the oven and leave to cool for about 5 minutes.ĥ. Bake for 10-15 minutes, or until the crust is just starting to brown. Pierce the base of the crust with a fork, every ½ inch or so to prevent the crust from rising up as it cooks.Ĥ. Place the mixture into a greased 9-inch pie pan and press the crust into the bottom and sides of the pie pan. Add the maple syrup, coconut oil and buckwheat flour and pulse until the mixture is well combined and comes together to form a crumble.ģ. Place the walnuts and pecan nuts in a food processor and process until coarsely ground.
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