We all need a little help in the mornings, don’t we? That’s when a little breakfast prep comes in handy. This oat-nut and seed breakfast is baked in a pie pan, so you can cut a slice in the morning, and warm it in the microwave or saute pan. Instead of a bowl of oatmeal, you’ve got something solid, and laced with pumpkin, apples and spices. A topping of sauteed apples finishes it off, and if you choose to add a dollop of yogurt or a splash of maple, the more the merrier.
Breakfast Meal Prep is The Best
Don’t fall into the cold cereal habit. Sure, if you pick a good, whole grain cereal with very little sugar, you can eat that occasionally. But it’s processed. Making your own real, whole grain breakfast is sure to be better for you, as well as better tasting!
Unapologetically Healthy Whole Grains
When experts talk about losing weight, or feeding a healthy gut, the one thing they agree on is fiber. This breakfast is a feast of tasty foods that happen to be full of fiber. Oats, flax, chia and almonds are all fiber rich, and pumpkin and apples are too. A fiber rich breakfast will keep you full longer. Studies also show that a fiber rich diet feeds a diverse microbiome, lowers insulin sensitvity, and lowers inflammation. The USDA recommends eating at least 3 servings of whole grains per day, and making at least half of the grains you eat whole grain.
As always, I prefer to eat foods I enjoy, and refuse to slog through some high-fiber thing just because it’s supposed to be good for me. So, baking this in a slice-able pie form, then topping it with tender, maple sauteed apple slices makes this into a pleasure to eat. There are plenty of pumpkin dishes out there, but this one doesn’t need eggs, thanks to flax and chia. Oat Bakes often have lots of eggs and cream in them, but this is a vegan pumpkin oat bake, and everyone will love it.
I used a larger pie pan than the usual 9-inch- you can buy one here.
Great For Holiday Guests
Tis the season to have overnight guests, and this is a great dish to make ahead for a crowd. Especially if your family includes some people who need to eat a fiber-rich, cholesterol-lowering breakfast. Feeding people nourishing, healing foods is LOVE.
Pumpkin-Apple Oat Bake
- margarine or shortening for greasing pan
- 2 cups almond milk unsweetened
- 1/4 cup maple syrup
- 1 cup pumpkin or squash puree
- 1/4 cup ground flax
- 2 tablespoons chia
- 2 1/2 cups rolled oats
- 1/2 cup toasted sliced almonds
- 1/2 cup toasted pepitas
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 chopped apple
- 2 teaspoons coconut oil
- 2 tablespoons maple syrup
- 2 large peeled and sliced apples
- Preheat the oven to 350 F. Liberally grease a 9 1/2 inch deep dish pie pan- if you don't have this size, use a 9-inch square baking dish. A standard pie pan is just a bit too small.
- In a large bowl, stir the milk, maple, pumpkin or squash, and flax seed, then stir in the oats, chia, and remaining ingredients, ending with the chopped apple. Spread in the prepared pan.
- Bake for 45 minutes or so, until firm to the touch. Cool on a rack.
- To serve, saute the apple slices in coconut oil, over medium-high heat until softened, about 4 minutes. Stir in the maple and bring to a boil, then pour over the baked oats. Serve.You can bake the oats and saute the apples, and store them both, tightly covered, in the refrigerator, and heat up a slice and a bit of apple topping when needed.