Who doesn’t enjoy a good bowl of oatmeal? With added blueberries and pumpkin, we get this tasty fulfilling Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing, guaranteed to satisfy all your family and friends.
It’s not only a healthy breakfast recipe but also a snack for after lunch or dinner, packed with whole grains, fiber and naturally sweetened for that added delicious taste!
- Health Benefits all Round
- Easy Homemade Pumpkin Puree
- Is this oatmeal bake the way to go?
- Frequently Asked Questions (FAQs)
- Ingredients
- Step by Step
- Top Tips on making your Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
- Ready to try other pumpkin recipes this Autumn?
- Or delicious snack recipes?
A delicious treat for the eyes and the soul
Health Benefits all Round
Oats are one of the healthiest grains on this earth! Not only are they gluten-free, they are also the ideal source of vitamins, minerals, fiber and antioxidants.
As much as I would love to find it, there is no magic ingredient to help with weight loss! But, oats can support a healthy weight loss diet by providing all the necessary vitamins and minerals whilst limiting your hunger. The fiber in oats help keep you satisfied and full between meals.
Baked oatmeal is an easy and quick dish, perfect for breakfast. It is rich in fiber, which promotes fullness for the most part of your day, making it much easier to plan around your day, especially for full time working mums.
It’s also a source of Vitamins B and E, and minerals such as magnesium.
Easy Homemade Pumpkin Puree
Have you tried my Butternut Squash Mac and Cheese? Or maybe my Homemade Pumpkin Spice Cinnamon Rolls as a dessert? These two recipes have my Homemade Pumpkin Puree in common and it is so quick and easy to make, in just a few simple steps.
Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!
Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.
A quick, easy and healthy recipe, all in one!
Is this oatmeal bake the way to go?
You may feel the same since the pure fact that your reading this is because you’re into food content. But for those who are less into cooking and more into eating it, do you find that making your breakfast can be a whole lot of effort that you don’t have time for?
On early work days and during the darker months of the year, that’s a big yes for me!
It was exactly that thought that brought about this hearty Blueberry Pumpkin Baked Breakfast Oatmeal. While it took less than 10 minutes to put together and 30 minutes to bake, it ended becoming a rather fulfilling breakfast for almost the entire week. Though, I may also add that it makes a decadent dessert too 🙂
While enjoying this through the week and facing a much more manageable workload in the kitchen end, it was in that moment that I reminded myself, it’s always about working smarter not harder!
Frequently Asked Questions (FAQs)
Can I make it ahead of time?
Of course, you can! You can make it the day before and serve it when you’re ready to enjoy it!
How to store this Blueberry Pumpkin Baked Oatmeal?
Your Blueberry Pumpkin Baked Oatmeal keeps well in the fridge for up to 5 days. Make sure to cover it with foil or store it in an airtight container.
What type of oats should I use?
It all depends on your availability and preference but of course, the texture might be different. If you prefer the chewy texture then go for old-fashioned oats, but if you like a softer texture then quick oats are your best option.
Ingredients
- Oats
- Oat milk
- Pumpkin puree
- Cinnamon
- Nutmeg
- Salt
- Maple Syrup
- Blueberries
- Flaxseed
- Baking powder
Step by Step
This recipe is so easy to make in just a few easy steps 🙂
Start, by mixing your dry ingredients in the dish you will bake in. Your dry ingredients are the oats, cinnamon, nutmeg, salt, ground flaxseed, and baking powder.
Mix your wet ingredients, oat milk an maple syrup, and add to the mixture.
Add your prepared pumpkin puree to your mixture and mix well.
Mix all the ingredients well and add your blueberries as the final ingredient.
Once all ingredients are mixed in well, put your dish in the over at 170 degrees for about 20-30 mins and you’re good to go.
Top Tips on making your Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
I know i’ve said this many times, but I can’t stress enough how easy it is to make this Healthy Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing! It’s a delicious breakfast or snack bar to make ahead of time, and here are a few tips to make life even easier!
Make your oatmeal during the weekend and refrigerate for up to 5 days to last you the entire week. You can choose to use quick oats, which actually cook much faster, but because of their texture, they soak up more moisture and can dry out the baked oatmeal.
A top tip is not to combine the wet ingredients with your dry ingredients until you’re ready to bake. And simply, double the quantity to make a bigger batch ready for more guests!
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂
Ready to try other pumpkin recipes this Autumn?
Or delicious snack recipes?
- Caramelized Fruit and Cheese Dip
- Classic Tiramisu Recipe
- Homemade Gluten-Free Reese’s Peanut Butter Bars
- Date Baklava Cheesecake
Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
Ingredients
Instructions
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Start, by mixing your dry ingredients in the dish you will bake in. Your dry ingredients are the oats, cinnamon, nutmeg, salt, ground flaxseed, and baking powder.
-
Mix your wet ingredients, oat milk an maple syrup, and add to the mixture.
-
Add your prepared pumpkin puree to your mixture and mix well.
-
Mix all the ingredients well and add your blueberries as the final ingredient.
-
Once all ingredients are mixed in well, put your dish in the over at 170 degrees for about 20-30 mins and you're good to go.
