I’ve been thinking a lot lately about this blog and what it represents to me.
I’ve come to the conclusion that it’s so much more than just sharing recipes; this blog is a place for inspiration and stories. At least that’s what I’ve always tried to make it; however, lately I feel like I’m getting further from that.
It just feels… redundant. I have to put my passion back into it.
So, we’re getting back to it! Back to when I shared my inspiration, fitness posts, healthy living tips, dreams, and stories! More personalized. I hope you don’t mind, but it’s not just food that makes me happy anymore; it’s the story behind the food.
First I’d like to tell you about the first time I fell in love with pumpkin. I was 9 years old and my mom and I baked a pie from scratch. The comfort pumpkin pie brings me is unparalleled.
I’m also a huge fan of oatmeal which I really didn’t start eating until I was in college. Now I eat oatmeal pancakes, bowls of oatmeal, and oatmeal in muffins! I love how healthy it is and am constantly trying to find new ways to add it to my recipes.
Now I know some of you had been requesting an oatmeal breakfast recipe and so I put two of my favorite things together for a very delicious fall breakfast. Baked Pumpkin Pie Oatmeal!
Pumpkin pie spices in a lightly sweetened oatmeal breakfast bake. Not sure if you can have a breakfast better than this. I’m in love!
Oh and I must not forget to tell you about those bananas on top. I tossed sliced bananas in a bit of brown sugar and vanilla bean. You guyssssss. It’s amazing!
The bananas caramelize when bake and put under the broiler for a few minutes at the end of baking. They’re slightly crispy and golden, and just add a little bit of sweetness to the oatmeal.
This recipe is easy to throw together, too! Just whisk up wet and dry ingredients, combine together, then bake for a little over 30 minutes. Cover and refrigerate for breakfast throughout the week, or you can even freeze and reheat for later! I love cutting mine into squares and enjoying them as a pre-workout morning snack! It’s also wonderful drizzled with a little extra maple syrup.
Hope you love it as much as I do! xoxo
More make-ahead, healthy breakfast recipes to try:
Baked Pumpkin Pie Oatmeal with Vanilla Bean Caramelized Bananas
Healthy baked pumpkin pie oatmeal made with pumpkin spice and vanilla bean caramelized bananas on top. A great make-ahead breakfast during the holidays!
- 3 cups rolled oats (gluten free, if desired)
- 1/2 teaspoon aluminum free baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves
- pinch of nutmeg
- 2 cups canned pumpkin
- 2 egg whites
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 1 3/4 cup unsweetened vanilla almond milk (regular, soy or coconut milk also works)
- 2 medium ripe bananas, sliced
- 2 teaspoons brown sugar
- 1 teaspoon vanilla
- 1 vanilla bean, split and seeds removed
Preheat oven to 375 degrees F. Spray 9x13 glass baking pan with nonstick cooking spray.
Add bananas, brown sugar, vanilla, and vanilla beans to a medium bowl. Give it a few stirs so that brown sugar coats all of the bananas; set aside.
In a large bowl whisk together oats, baking powder, salt, cinnamon, cloves, and nutmeg.
In a separate large bowl, combine pumpkin, egg whites, maple syrup, and vanilla; mix until smooth and creamy.
Whisk in almond milk until well combined. Add pumpkin mixture to the dry mixture - mix well.
Pour into prepared pan and evenly top with brown sugar vanilla bean banana slices.
Bake for 35 minutes or until top is golden brown and oatmeal is set.
Sprinkle a bit more brown sugar on top of bananas; turn on broiler and broil for a few minutes (watch carefully!).
Scoop into bowls and serve immediately with extra almond milk or cinnamon, if desired. Makes 6 servings.