Posts Tagged "pumpkin"

Baked Pumpkin Oatmeal

Posted on Oct 23, 2013 in Breakfast, Cooking, Featured

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Hooray for Fall and all of the pumpkin recipes that come with it!  I love baking with pumpkin and will have some other pumpkin recipes to share soon!  In the meantime, try this delicious baked pumpkin oatmeal.  Just like other baked oatmeal it can be made the night before and reheated perfectly in the morning with a splash of milk!  Make it your own by adding nuts, pumpkin or sunflower seeds, mini chocolate chips, or whatever floats your boat!

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Baked Pumpkin Oatmeal

(makes about 9 servings)

3 cups of quick cooking oats

1/3 cup of brown sugar

2 teaspoons of baking powder

1-2 teaspoons of pumpkin pie spice (depending on your taste)

1/2 teaspoon of salt

1 cup of milk or almond milk

2 tablespoons of butter, melted

2 eggs lightly beaten

2 teaspoons of vanilla

1 cup of pumpkin puree

2-3 tablespoons of brown sugar for the topping

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Preheat oven to 350 degrees and spray a 9X13 baking dish with non stick cooking spray.

In a large bowl stir together all dry ingredients.  In a separate bowl stir together all wet ingredients.  Mix the wet ingredients into the dry ingredients and stir until combined.  Pour oatmeal into baking dish and top with additional brown sugar or any other toppings you’d like.  Bake for 20 minutes or until set.  Enjoy!!

 

Recipe Adapted from:  http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html

 

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Healthier Pumpkin Oatmeal Cookies

Posted on Apr 4, 2013 in Breads, Cooking, Desserts, Featured

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It seems like the week after a holiday it’s so difficult to get back on track with healthy eating!  Plus, seeing me two year old eating his leftover Easter candy leaves me with a major sweet tooth.  These cookies can help you satisfy your sweet tooth without ruining a week of healthy eating!  Plus they are more filling than a regular cookie so they can keep you satisfied longer, while regular cookies will just leave you more hungry and wanting more.  These are perfect as an afternoon snack or a light dessert with coffee.  With plenty of nutritional value, you don’t need to feel guilty eating them!

Nutritional value per cookie: 100 calories, 4.3 grams of fat, 13 carbs, 1.9 grams of fiber, 4 grams of sugar, 2.3 grams of protein

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Healthier Pumpkin Oatmeal Cookies

(makes about 30 cookies)

1 1/2 cups of old fashioned oats

1 cup of flour

1/4 cup of almond meal (or just add 1/4 cup of flour)

1/4 cup of flax seed meal

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

6 tablespoons of canola or coconut oil

1/4 cup of honey

1/4 cup of brown sugar

1 cup of pumpkin puree

1 egg

2 teaspoons of vanilla

optional: 1/2 cups of mini chocolate chips/nuts/pumpkin seeds

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Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silpat mats.

In a medium bowl combine oats, flour, almond meal, flax seed meal, baking powder, salt, and pumpkin pie spice.

In a large bowl whisk together oil, honey, brown sugar, pumpkin, egg and vanilla.  When smooth, stir in oat mixture until just combined.  Stir in any add ins you want.

Using a small scoop or tablespoons, drop by rounded tablespoon onto your prepared cookie sheets.  Use a lightly floured fork to press them down.  Bake about 15 minutes, or until bottoms are golden brown.  Let sit for 2 minutes on cookie sheet then move to a cooling rack.  Store in an airtight container.

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Source:  Adapted from the Double Delicious cookbook Oatmeal Raisin Cookie recipe

 

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Baked Pumpkin Quinoa Oatmeal

Posted on Mar 28, 2013 in Breakfast, Cooking, Featured

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Who says pumpkin is only for the Fall??  I’ve been wanting to try a baked quinoa oatmeal for awhile, and when I came across a can of pumpkin I knew they would go perfectly together!  This is a delicious, hearty, and healthy breakfast, that you can easily make ahead and eat throughout the week.  Don’t let the carbs scare you away, Quinoa is a complex carb that your body needs for energy. Definitely a breakfast that will keep you full and energized through your morning!

Nutritional info per serving: 250 calories, 5 grams of fat, 41 carbs, 6 grams of fiber, and 9.5 grams of protein

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Baked Pumpkin Quinoa Oatmeal

(Makes 9 large servings)

2 cups of quick cook oats

1 1/2 cups of cooked quinoa *(see note below regarding cooking quinoa)

1/4 cup of flax seed meal

1/2 cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of salt

1 1/2-2 teaspoons of pumpkin pie spice

1/2 cup of nonfat milk (or almond milk)

2 eggs, lightly beaten

1 cup of canned pumpkin

1 teaspoon of vanilla

Topping:

1 tablespoon of oats

1 tablespoon of brown sugar

few dashes of cinnamon and nutmeg

*optional-1/4 cup of pumpkin seeds, pecans, or other topping of your choice

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Preheat oven to 350 degrees and spray an 8X8 baking dish with non stick cooking spray.

In a large bowl, stir together all of the dry ingredients.  Add in wet ingredients, and stir just until incorporated.

Pour into baking dish and smooth with a spatula.  In a small bowl, combine the oats, brown sugar, and spices for the topping.  Sprinkle over the top of the oatmeal.

Bake for 25 minutes, or until set and edges begin to pull away from the baking dish.

Store covered in the refrigerator.  Serve warm with milk!

* I cooked the quinoa ahead of time in my rice cooker.  For this recipe, mix 2/3 cup of quinoa with 1 1/3 cup of water.  Be sure to rinse your quinoa before cooking.  When you’re ready to use, fluff with a fork.

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