Because fall is now in full swing, sadly, my tasty, refreshing smoothie bowls are becoming a little too chilly on 40 degree mornings. Don’t get me wrong, I’m not totally over smoothies; I never will be. But they have to be put on the back burner (not literally because ya know, they’d melt so) for a little while until the temperature starts to rise again. Luckily, this opens a whole new world of breakfast creations that are a bit too hot for seasons like spring and summer.
Fall is known for two things here in the food world: the start of warm, cozy meals and (of course) all things pumpkin. So why should people limit themselves to just one of those options? Why not combine the two? Well, look no further, my friends.
It only seems appropriate to combine the ever-so-popular fall favorite-pumpkin- with the ever-so-popular cozy breakfast-oatmeal.
I love me a good ol’ bowl of hearty oatmeal, I mean who doesn’t. And my gluten-free friends, no worries; you get to enjoy this just as much as the next guy!
Now, I purposely did not name this “Pumpkin Pie Baked Oatmeal” because it doesn’t taste like pumpkin pie. Pumpkin pie has a very distinct texture and flavor that is different than just the normal pumpkin flavor. This oatmeal has a sweet taste, with a subtle, yet noticeable, pumpkin flavor.
I tried to make it enjoyable for people with all different dietary needs so I kept it vegan, gluten-free, and dairy-free. However, my paleo friends, this one probably isn’t for you unless you can find something to sub in for the oats.
The banana in this dish is what gives it the naturally added sweetness, but I think applesauce or maybe even a date paste would work as a substitute. I have not tried out any alternatives myself however, so if you try something different let me know how it works for you!
Also, any small dish or ramekin works for this recipe! I had a small ramekin-like dish on hand so that’s what I chose to use, but any small, round dish will suffice, as long as it’s oven safe!
And as always, this dish is fully customize-able. The toppings and ingredients I chose to use are just based off of personal preference; there’s no rule saying you have to use pecan butter, or banana, or pecans, etc. Maybe you wanna use cashew butter in place of pecan butter, or walnuts in place of pecans, or sliced pear in place of banana. Granted, I don’t know how any of that would turn out, but you do you, girl; live on the wild side.