Yes. Another oatmeal. But honestly, this one HAD to happen. Can you even believe that I hadn’t done this before? HOW? I have no idea. But once I saw that we did NOT in fact have a baked pumpkin pie oatmeal recipe on this blog, I knew I had to remedy that. STAT. And I did. And I’m happy to report that it’s worth the wait!
Finally! Not another oatmeal! And this one is PERFECT for the beautiful fall weather we’re not really experiencing here in Phoenix… LOL. Honestly, I don’t care if it’s still over 90F. I’m drinking this creamy, dreamy, delicious pumpkin spice golden milk latte anyway. Bet. 😉
I’m NOT a coffee drinker, so anything called “latte” in my book doesn’t have coffee. But if you want to add some, feel free to replace some of the water with it. My version has no caffeine, no refined sugar, and no hard-to-find or artificial ingredients. It’s easy peasy from start to finish, so let’s do this.
It’s that time, y’all! PUMPKIN time!! I’m over here, sipping on a pumpkin pie smoothie (newer recipe coming soon!), having just finished writing a book, already wanting more of this pumpkin french toast oatmeal. Breakfast has never been more delicious this fall. Nommm. Let’s do it!
It’s super simple, you guys. I wouldn’t have it any other way. Simply mashed a banana in a bowl, add water, pumpkin, maple syrup, and spices, and then soak the bread. After you’ve added your oats and nuts, you pop it into the oven and wait (im)patiently for it to bake. Ta-da! Easy peasy fall-breakfast squeezy.
Pumpkin stuff is my jam! If it’s yours too, check out my Pumpkin Pecan Muffins, Pumpkin Pie Almond Butter Cookies, and No-Bake Pumpkin Pie. And if you love oatmeal like I do, try any of my other Baked Oatmeals like Carrot Cake, Chocolate Zucchini, Blueberry Pie, and Cookie Dough. YUM!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Try this pumpkin french toast oatmeal topped with pecans for a scrumptious fall breakfast that's easy to make! Totally vegan and can be GF!
- 1 ripe banana, mashed
- 3 tbsp water/nondairy milk
- 1/4 cup pumpkin puree
- 1 tbsp maple syrup
- 1/8 tsp cinnamon
- 1/8 tsp pumpkin pie spice
- 1/8 tsp turmeric
- 1 dash black pepper
- 1 tbsp ground flax/chia
- 1 slice bread (use GF if GF / I like whole-wheat hot dog or hamburger buns for their thickness)
- 1/4 cup oats
- 1-2 tbsp pecan pieces
Preheat oven at 375 degrees F (190 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a medium bowl, mix mashed banana, water/milk, pumpkin maple syrup, cinnamon, pumpkin pie spice, turmeric, black pepper, and flax well.
Add chunks of bread and mix them so they soak the mixture up. Add oats and mix to combine. Then add pecan pieces and mix (or leave some to sprinkle on top).
Pour mixture into your ramekin and bake for 20-24 minutes. Let cool slightly before enjoying!
*Based on my Baked French Toast Oatmeal.
Finally, a recipe where the turmeric I add is not optional! I put turmeric in nearly everything, but this drink isn’t golden milk without it.
If you aren’t familiar with golden milk, let’s chat. It’s a yummy drink made with your (nondairy) milk of choice + turmeric (the golden part) + black pepper and a healthy fat (for turmeric absorption). You can spice it up with cinnamon, nutmeg, ginger, cardamom, etc. Sweetening is my preferred method, so I add dates to the mix. And the healthy fat is usually oil, but I’m a no-oil kinda gal, so here’s my take on a creamy, dreamy golden milk latte.
I’m back to having too many bananas and making new foods. Haha! But it’s all good because this one is delicious. I made them two different ways and I loved them both. So you’ll have to decide for yourself or try your own way! There are lots of options here. Anything can happen with the base recipe for these banana muffins. So here’s what I tried today (and super loved)!
I baked these cookies up yesterday and really enjoyed them. So I had to share as soon as possible. Feel free to add mix-ins such as chocolate chips, raisins, cranberries, chopped nuts, etc. If you have an aversion or an allergy to almonds, try a different nut butter or a seed butter such as sunflower. These bake up nicely, and they stay soft. If you try them, let me know! And go tell Tiffany at The Gracious Pantry THANKS for this amazing recipe! Enjoy!
My sweet friend Tammy posted a recipe for a pumpkin pie smoothie, and I thought it sounded incredible. As you may or may not know, I make a smoothie almost every day, sometimes twice a day. It’s almost always a green smoothie with lots of bananas, so the idea of adding pumpkin and spice to it intrigued me. So here’s what I did. Enjoy!