Pumpkin Spice Baked Oatmeal

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Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. The night before, add oats, flour, salt, ¼ cup raw apple cider vinegar and kefir (or Milk) into a bowl, mix and let it set overnight.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  3. In a large bowl, beat eggs, applesauce, oil, pumpkin puree, syrup and sugar until smooth.
  4. Add in the pie spice, baking powder and mix well. Add the soaked oat mixture. The mixture might seem a little runny, that’s okay.
  5. Pour the mixture into the greased baking dish and bake for 30-35 minutes or until the center is cooked through.
  6. Let it cool slightly before serving. Serve with additional milk or kefir, yogurt, or additional syrup if desired.
  7. Yum…our family loves baked oatmeal….this just adds a nice fall flair to it!
Recipe Notes

This recipe and photo were adapted from Baked Oatmeal and www.5dollardinners.com

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Soaked Pancakes

Soaked Pancakes

Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Ingredients
Servings: people
Units:
Instructions
  1. In a blender or a bowl, mix up the flour, water and kefir together for a couple of minutes, to thoroughly incorporate. Cover and let it sit overnight at room temp.
  2. The next morning, add to your soaked mixture; egg, baking powder, baking soda, salt and vanilla.
  3. Blend or mix all together until nice and smooth.
  4. You can add your favorite fruit or seasonings at this point and mix in by hand. We like blueberries when in season or you could add bananas or pumpkin and cinnamon or just plain and really it’s about making what you like.
  5. Add coconut oil to a hot cast iron skillet and pour in batter to make the size pancakes you like.
  6. Add butter and syrup and enjoy!
Recipe Notes

This recipe makes quite a bit and keeps well in a glass jar in the refrigerator so it's ready when you decide pancakes sound great for breakfast, lunch or dinner.

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Baked Oatmeal

Baked oatmeal

Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Ingredients
Servings: People
Units:
Instructions
  1. The night before, mix the oats and the liquid together and cover. Leave it at room temperature overnight.
  2. In the morning add the eggs, coconut oil, sucanat, baking powder, salt, cinnamon and raisins.
  3. Mix the above remaining ingredients into your oat mixture and pour into a 9x13 baking dish, that's bean oiled with coconut oil. Bake at 350 degrees for approx. 45 minutes or until the top is firm and browned. Serve with cold milk.
  4. This keeps well in refrigerator for several days! If it lasts that long.
Recipe Notes

I added the cinnamon and raisins to the original recipe, as that's what I prefer. I share this because if you don't care for raisins, omit them. I've also made this with Dried Cranberries too. You could just make it with no fruit, and top with fresh sliced bananas, blueberries or strawberries. Whatever you prefer.

Original recipe shared by Laurie Smith

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