Oct 08, 2013

Baked Pumpkin Oatmeal + Maple Cashew Cream

Pumpkin Week: Day 3

The tantalizing aroma of pumpkin spices filling the house is a wonderful way to wake up! You can make this on the weekend and warm some up each morning for a stick-to-your-ribs breakfast all week long. It’s just sweet enough with lots of nutrients to start your day with a healthy bang.

Ingredients:

  • 1¾ cups pumpkin puree (1 can)
  • 3 cups rolled oats (not instant)
  • 2½ cups unsweetened soy milk or other non-dairy milk
  • 6 medjool dates
  • 1 TBS flax meal
  • ½ cup raisins
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp powdered ginger
  • 1/8 tsp ground cloves
  • 1 tsp baking powder
  • raw pumpkin seeds for garnish (optional)
~ for the maple cashew cream
  • 1 cup raw cashews
  • 1 cup water
  • 2 TBS Grade B maple syrup
  • 1/8 tsp natural maple flavoring (optional)

Directions:

  1. Preheat oven to 375° F.
  2. Lightly grease a medium-sized, deep casserole dish (8″x 8″x 4″ deep is perfect).
  3. Place the dates and 1 cup of the soy milk into a high-powered blender and blend until smooth.
  4. Add this and all remaining ingredients to a bowl and mix until well incorporated.
  5. Pour into the casserole dish and even out the top.
  6. Bake for 30-40 minutes until firm.
  7. For the maple cashew cream, place all ingredients in a high-powered blender and blend until smooth.
  8. Slice and serve with the cream and some protein and zinc-packed pumpkin seeds!

Serves 6. Enjoy!

Healthy trails,

4 responses to “Baked Pumpkin Oatmeal + Maple Cashew Cream”

  1. Carla says:

    What do you mean by medium sized casserole dish? I don't own any, so I don't know what counts as medium!

  2. Helyn says:

    Hi Carla, I used an 8" x 8" dish, that's about 4" deep. You could also use any type of baking dish that will hold the mixture, but if it's more shallow, decrease the baking time a bit. Hope this helps!

  3. Anonymous says:

    I made this today and love it!

  4. Helyn says:

    Great! Thanks for the feedback.

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