Tag Archives: Oatmeal

Baked Pumpkin Pie Oatmeal

I wanted something decadent yesterday in the worst way! Something sweet and delicious, but all we had was crunchy peanut butter, so I ate some.  With a spoon. Straight out of the jar. Ever done that?  (you should!)

After that, I was still on a sugar hunt, so I decided to make some no bake, mason jar oatmeal for this morning.  And then I decided that I wanted something different and I’d find something to bake, but I didn’t want it to be hard.  Mornings have their own set of challenges, so who wants to make it more complicated, right?  Here’s what I came up with and I think it turned out perfectly.

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First, you’re going to start this the night before with these ingredients:  (this process takes all of 5 minutes and I cook for six people, so this should work for almost anyone’s busy morning!)

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Fill your mason jars about 1/2 to 3/4 of the way full with old fashioned oats and place three or four heaping tablespoons of pumpkin pie puree on top. Then, press it down with a spoon.  I used a canned version of pumpkin that had nothing else added. The ingredients literally say: 100% pumpkin puree and nothing else. Try to find that because we’re going to add all the good stuff and you don’t want extra things you can’t really pronounce, right?

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Then, pour 1 or 2 tablespoon of maple syrup, 1 heaping teaspoon of pumpkin pie spice and 1 or 2 drops of vanilla extract on top.  Then, slowly pour some dairy-free milk into your jars while sliding a knife around the edge to get the milk all the way to the bottom and incorporated into the oatmeal very well.

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If you look in the top left corner of that picture, you see a blue thing lying in the floor. That’s our Pug’s chewy toy.  He sits in the kitchen while I cook because he thinks he’s human and all food is really made just for him. His name is Loki. Here’s a picture for you because I’d like to introduce you to my fur baby:

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How cute is he?!   …I digress…

When you’re finished, the entire jar of oatmeal and spices should be nicely covered in your milk, but not floating in it.  Place caps on your jars and stick this in the fridge overnight. Too easy!!

In the morning, you’ll find that the milk has soaked into your oatmeal and it’s ready to go! Preheat your oven to 350 and then pour your oatmeal into an oven safe pan. I use a cast iron skillet.

It’s ugly, but it gets so much better:

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Smooth your oatmeal out and top with pecans.  Drizzle some more organic maple syrup and a tiny bit of organic brown sugar over the top and place your pan into a 350 degree oven for 15 to 20 minutes.  Serve in individual bowls and top with cinnamon and more milk to taste. (I love cinnamon, so I used it pretty liberally and only used a splash of “cream”.)

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When I woke up this morning, my sweet tooth and craving for something over the top had passed.  It turns out that this was perfect!  It wasn’t too sweet, but sweet enough that I was pleased with the results.  You can add or take away depending on your own tastes to make it as sweet as you’d like.  The warm oatmeal keeps this feeling like a really wonderful breakfast and the pumpkin flavor makes it feel like a special occasion.  Always a good thing.

Kristi  🙂

Mason Jar No Bake Oatmeal

Food continues to surprise me as we make our way into this new lifestyle. I’d always believed that I had a pretty broad range of food choices and that I sought out ways to incorporate more into our diet.  (you should picture me laughing mockingly here)  I was so wrong.  What I really did was grab a hunk of carcass and find something green and a potato to go with it.  Now, I’m finding that there’s an entire world of food out there that I’d somehow ignored.  Did any of you do that, as well?  Without even realizing it?

Anyway, I also didn’t eat breakfast.  I’ll be really transparent in saying that I still don’t love breakfast.  I just don’t wake up hungry.  But, I have noticed that I don’t wake up feeling repulsed by the thought of food any longer and the majority of my family wakes up acting like they haven’t had a bite of food in a week, so I tried to find things that were satisfying AND good that had nothing to do with loops of fruit or marshmellowy sugar floating in milk.  (not always the easiest task if it’s what you’ve primarily done for decades)

…Cue majestic music… Then, I found overnight, no bake oatmeal in a mason jar and people, I’m telling you I heard a choir sing when I made this stuff the first time!  My kids love it, and I not only eat it, but I look forward to it.  So, if you were like me and breakfast was kind of yucky for you, this may be the ticket.

Keep in mind that I cook for six, so adjust your recipe accordingly.  I use pint jars because it’s what I have from canning, but you use whatever works for you in your world.

The night before you want to eat this, pour steel cut old fashioned oats into your jars. (DO NOT USE QUICK COOKING OATS!)

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I added one tablespoon of organic, grade A maple syrup and one tablespoon of organic, brown sugar to each jar:

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Then, cover the oats with sweetened, vanilla almond milk, or whatever kind of dairy-free milk you like:

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Stir it well and put a lid on your jars.  Slap ’em in the fridge and walk away.  When you get up in the morning, add some fruit and you get this beauty:

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We’ve also made applesauce and cinnamon, as well as blueberries and vanilla.  I sweetened both of those options with one tablespoon of organic, raw honey. They were all wonderful!  (we used unsweetened, organic applesauce!)  This entire breakfast took me about six minutes to make the night before and when you wake up it’s ready in less than a minute!  It’s filled with fiber, protein and antioxidants and it’s wonderfully yummy!

Enjoy!

Kristi  🙂