Post by Contributing Writer, Katie
Cool mornings call for special treats like mugs of pumpkin pie lattes, chai tea, pumpkin cake and romps in piles of leaves. Recently I have been enjoying this festive oatmeal bake. This seasonal breakfast takes a few minutes to make the night before. All you need to do in the morning is add, the eggs, baking soda and salt, mix and bake.
I’ve made this a couple times the past two weeks. My girls love it! So do the ladies in my Bible Study, they are begging for the recipe. Now you can all have it as well!
Festive Oatmeal Bake
4 cups rolled oats
3 cups yogurt
¼ cup coconut oil, melted
½ cup raw honey
1 ½ cups pumpkin (or other squash) puree
½ cup chopped walnuts or peacans
1/2 cup dried cranberries
1/2 cup chocoalte chips (optional)
1 ½ tablespoons ground cinnamon
3 teaspoons ground ginger
½ teaspoon salt
1 teaspoon baking soda
- The day before mix the oats, yogurt, coconut oil and honey together in a bowl. Cover with a lid or plastic wrap. Allow soaking for 8-24 hours.
- In the morning preheat the oven to 350 degrees F. Add the pumpkin puree, eggs, cinnamon, ginger, salt, baking soda, nuts and cranberries. Stir well until everything is well incorporated.
- Pour the oatmeal mixture into greased 8 x 13 baking dish.
- Bake uncovered for 45 minutes.
Serve the oatmeal bake on its own or pour maple syrup or milk over each serving.
Katie is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, raising her girls and encouraging other women in their walk with Christ.
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