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Pumpkin Holiday or Any Day Breakfast Casserole

I love being on News 25 Lifestyles with Ange and Ron, here I am making a delicious breakfast pumpkin casserole!

Here is the link to watch the segment.

https://www.tristatehomepage.com/lifestyles/susannah-dickman-pumpkin-oatmeal-bake/

What I love about this breakfast casserole is you can change the flavors. Instead of using pumpkin spice, you could use apple pie spice, then add apples and raisins. You could add fresh or frozen cranberries, dried cranberries, or dried blueberries. The possibilities are endless!

Here is the recipe

Ingredients:

1 3/4 cups old fashioned oats (do not use quick oats)
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 cup chopped nuts of your choice (pecans, walnuts, sunflower seeds, pumpkin seeds)
2 teaspoons ground chia seeds
2/3 cup pumpkin puree
3 tablespoons maple syrup or date syrup (add 4 if you want a sweeter casserole)
1 cup nondairy milk (I like oat milk; however you can use any plant-based milk)
Topping: coconut sugar, seeds or nuts

Instructions:

  1. Preheat the oven to 360 degrees. Add all dry ingredients in a medium bowl, oats, baking powder, pumpkin pie spice, salt, nuts, and chia seeds. Mix to combine.
  2. In an 8×8 baking dish, mix wet ingredients (pumpkin puree, maple syrup and vanilla)
  3. Pour the dry ingredients into the wet and stir to combine
  4. Add the coconut sugar and additional seed or nut toppings
  5. Bake on the middle rack for 30 – 35 minutes. Remove from oven and let sit for at least 15 minutes
  6. Cut into pieces and enjoy plain or with a drizzle of maple syrup, or some vegan whipped cream or vegan nice cream.

Enjoy!

Susannah

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Pumpkin Holiday or Any Day Breakfast Casserole

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