You know what? I love pumpkin. I’ve been going crazy with it. I get so excited for this time of year. However, I do stock up on pumpkin when it goes on sale so I can use it all year around. I’ve got some super yummy pumpkin recipes that I can’t wait to share (including a super healthy but so darn tasty pumpkin pie later this month! Stay tuned!) Currently, I’ve got a clean, vegan and gluten free strawberry pumpkin baked protein oatmeal recipe for you! It only needs 6 ingredients and is actually wonderful if you eat it cold, too. So no worries if you want to meal prep it and then store it in the fridge and eat it cold if you want!
Ok, so this recipe was not originally supposed to be baked oatmeal. You may be saying, “But you love baked oatmeal…?” and this is true. The morning this recipe was created though, I had a whole different plan.
It actually started the night before, I finally had the weekend off and was super excited about actually having a nice leisurely breakfast. [Like SUPER excited] and spent lots of time deciding what I wanted to make. I knew I wanted it to be something that generally takes a bit longer since I had the time. I also knew that I needed to use up the rest of the can of pumpkin I had left over from some other delectable recipes (Like these pumpkin oatmeal protein bars!)
I decided most definitely on waffles. Strawberry pumpkin waffles and went to bed super excited and pumped for the morning. I had the ingredient list all planned out and everything. I woke up the next morning all like:
After starting my coffee (obviously the first step), I pull out my wafflemaker, grease it and get to work on getting all my batter ingredients together. That step done, I go to heat my waffle maker so that it will be ready by the time the batter is complete. I plug it in and..nothing. No light. No signal that it is on. I think perhaps it’s the plug and proceed to plug it into each of my other kitchen plugs without success. So, I grab my coffee grinder and plug that in, but alas, it works and it works in every plug. So, then I realize, devastatingly, that my longtime waffle maker is no longer a productive member of my kitchen tools :(. SAD DAY guys. It was greased and everything! Sniff, sniff**. However, being resourceful, I decide to quickly change gears and transform it into a baked oatmeal. That baked oatmeal is the delectable recipe you see below! It’s incredibly tasty, but I’m sad about my waffle maker.
Honestly, though, I wasn’t a huge huge fan of it. It was a Belgian waffle maker and made huge waffles. In general, this is not a problem, but you guys know me. I LOVE quantity. Therefore, I want my next waffle maker to be one of those normal Eggo sort of size waffle makers. Then, I can make more with the same amount of batter and eat all of it :D. Does anyone have any good wafflemakers that they love and would recommend?! Let me know!!
Strawberry Pumpkin Baked Protein Oatmeal [Clean, Vegan, Gluten Free]
- 1/3 cup old fashioned oatmeal
- 1/4 cup pure pumpkin puree
- 1/2 scoop vanilla protein powder
- 2 dashes pumpkin pie spice
- 1/2 T psyllium +/-
- several strawberries
- water/liquid of choice
Preheat your oven to 350 degrees and grease an oven safe bowl
Let it sit while you slice up your strawberries. Mix some of the strawberries in with the batter.
Pour the batter into the greased bowl and feel free to top with additional strawberries
Bake for 25 minutes or until cooked through
Eat and enjoy! Or feel free to let it cool off and eat it cold after it has been in the fridge for a while it will become even more dense if you let it cool off)
- The amount of liquid you add will depend on how much psyllium husk powder you use and how absorbent your protein powder is.
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