16 Oct 2012
Fall flavors. Pumpkin, cinnamon, maple. I crave them day in and day out no matter what the season. Combine them with oatmeal and bliss found.
When you wake up to my Pumpkin Breakfast Bake with Streusel Topping recipe your taste buds and hungry tummy will thank you. Big time.
In this recipe I use super delicious steel cut oats.
Have you ever tried them? We love old fashioned rolled oats, but firmer textured steel cut oats are a fun change. They take longer to cook but are worth the wait!
The nice thing about this breakfast bake is that you will have enough oatmeal to last a few days. Grab and go healthy, convenient homemade food right at your fingertips.
Rest assured that you and your family with have a energy packed breakfast on those busy back to school mornings.
We love this crunchy cereal in milk and it also adds great flavor and texture to this recipe.
Also, don’t forget to add dollops of Vegan Pumpkin Whipped Cream, fresh fruit, dried fruit and some more cinnamon.
You can also top this with some Maple Roasted Pecans…the sky is the limit.
Do you have a favorite breakfast bake recipe? You can share the link in the comments if you like! We can never have enough great breakfast recipes. Another one of our favorites is this Strawberry Banana Breakfast Bake that I created for Attune Foods over the summer.
Pumpkin Breakfast Bake with Streusel Topping
1 1/2 cups (260 grams) Steel Cut Oats
1/2 teaspoon fine Sea Salt
1 teaspoon Pumpkin Pie Spice
1 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
4 cups unsweetened Vanilla Almond Milk
2 cups light unsweetened Coconut Milk
12 ounces plain Pumpkin Puree (unsweetened)
Vanilla Stevia Drops (about 2-3 droppers full) or your favorite natural sweetener
1 cup (100 grams) Erehown Supergrains Buckwheat and Hemp Cereal
1 cup (100 grams) Nuts (walnuts or pecans are great)
pinch of fine Sea Salt
a few pinches ground Cinnamon
4 ounces (150 grams) pure Maple Syrup (grade B preferred)
1/2 cup naturally sweetened Dried Cranberries
Preheat the oven to 350 degrees F with the rack in the middle.
Combine all of the dry oatmeal ingredients in a bowl. In a large bowl, combine the wet ingredients. Mix all the oatmeal ingredients together. Spray a 3 3/4 quart baking/casserole dish with cooking spray. Add the oatmeal. Bake for one hour. Stir the oats with a spatula spoon and continue baking for another 15 minutes.
Remove from the oven and let firm up and cool at room temperature until firm. When cool enough you can put in your refrigerator for a little while to help the oatmeal firm up quicker.
Streusel topping: Combine cereal, nuts, salt and cinnamon in a food processor or blender. Pulse until you have a fine crumb ~ don’t pulse for too long or you will end up with nut butter! In a small saucepan bring the maple syrup to a boil. Reduce heat and quickly stir in the cereal, nuts and cranberries.
Carefully spread the streusel over the baked oatmeal. Broil on low temperature in the oven for about 5-7 minutes until golden brown and crisp. Serve promptly.
Storage: Tightly wrap your room temperature breakfast bake with foil. Reheat portions as you need them. Add more liquid (milk or water) as needed if it becomes too thick for your tastes. Stores well for about 3 days.
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