Kay Nutrition Pumpkin Baked Oatmeal: Warm And Comforting Breakfast Delight

Who doesn’t love a warm and cozy breakfast that fills your belly and soul with pure satisfaction? Kay Nutrition Pumpkin Baked Oatmeal is a perfect option for those fall mornings when you crave something comforting and healthy. This dish is rich in fiber, vitamins, and minerals, and it’s super easy to make. Plus, the aroma of pumpkin and cinnamon will make your kitchen smell amazing.

Recipe 1: Classic Kay Nutrition Pumpkin Baked Oatmeal

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 cups unsweetened almond milk
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, mix the oats, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, maple syrup, almond milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Pour the mixture into a greased 9×9-inch baking dish.
6. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
7. Let it cool for a few minutes before serving.

Nutritional Information:

Serving Size: 1/6 of the recipe
Calories: 162
Total Fat: 3.8g
Saturated Fat: 0.6g
Cholesterol: 23mg
Sodium: 137mg
Total Carbohydrates: 27.9g
Dietary Fiber: 4.2g
Sugar: 9.5g
Protein: 5.3g

Cooking Time:

Preparation Time: 10 minutes
Baking Time: 35-40 minutes

Equipment:

Large bowl
Whisk
9×9-inch baking dish
Oven

Serving Suggestions:

You can serve Kay Nutrition Pumpkin Baked Oatmeal with a dollop of Greek yogurt, chopped nuts, and a drizzle of maple syrup. It’s also delicious with fresh berries, such as raspberries or blueberries.

Variations:

If you’re feeling adventurous, you can experiment with different flavors and ingredients. For example, you can add some chopped apples, raisins, or cranberries to the mixture before baking. You can also substitute the almond milk with coconut milk or regular milk. And if you want to make it vegan, you can use a flax egg instead of the egg.

Substitutions:

If you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash instead. And if you don’t have maple syrup, you can use honey or agave nectar.

Storage:

You can store Kay Nutrition Pumpkin Baked Oatmeal in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. To reheat, simply microwave for 1-2 minutes or bake in the oven at 350°F for 10-15 minutes.

Tips:

• Make sure to use rolled oats and not quick oats, as they have a different texture and might not work well in this recipe.
• If you want to make it sweeter, you can add more maple syrup or sugar. But keep in mind that the pumpkin puree already adds some sweetness.
• You can double the recipe and bake it in a larger baking dish if you’re feeding a crowd.

Frequently Asked Questions:

• Can I make this recipe gluten-free?

Yes, you can use certified gluten-free oats to make it gluten-free.

• Can I use steel-cut oats instead of rolled oats?

No, steel-cut oats have a different texture and require a different cooking method.

• Can I use a different type of milk?

Yes, you can use any type of milk you prefer, such as soy milk, oat milk, or cow’s milk.

Recipe 2: Kay Nutrition Pumpkin Baked Oatmeal with Chocolate Chips

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 cups unsweetened almond milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, mix the oats, baking powder, cinnamon, nutmeg, salt, and chocolate chips.
3. In another bowl, whisk together the pumpkin puree, maple syrup, almond milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Pour the mixture into a greased 9×9-inch baking dish.
6. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
7. Let it cool for a few minutes before serving.

Nutritional Information:

Serving Size: 1/6 of the recipe
Calories: 196
Total Fat: 7.4g
Saturated Fat: 3.3g
Cholesterol: 23mg
Sodium: 137mg
Total Carbohydrates: 30.4g
Dietary Fiber: 4.2g
Sugar: 12.6g
Protein: 5.5g

Cooking Time:

Preparation Time: 10 minutes
Baking Time: 35-40 minutes

Equipment:

Large bowl
Whisk
9×9-inch baking dish
Oven

Serving Suggestions:

You can serve Kay Nutrition Pumpkin Baked Oatmeal with a dollop of whipped cream, some extra chocolate chips, and a sprinkle of sea salt. It’s also delicious with a cup of coffee or tea.

Variations:

If you’re a fan of nuts, you can add some chopped pecans, walnuts, or almonds to the mixture before baking. You can also use white chocolate chips instead of dark chocolate chips. And if you want to make it vegan, you can use dairy-free chocolate chips.

Substitutions:

If you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash instead. And if you don’t have maple syrup, you can use honey or agave nectar. You can also use milk chocolate chips instead of dark chocolate chips.

Storage:

You can store Kay Nutrition Pumpkin Baked Oatmeal in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. To reheat, simply microwave for 1-2 minutes or bake in the oven at 350°F for 10-15 minutes.

Tips:

• Make sure to use good quality chocolate chips for the best flavor.
• You can sprinkle some additional cinnamon on top before baking for extra flavor.
• You can make this recipe in advance and reheat it in the morning for a quick and easy breakfast.

Frequently Asked Questions:

• Can I use milk instead of almond milk?

Yes, you can use any type of milk you prefer, such as soy milk, oat milk, or cow’s milk.

• Can I use milk chocolate chips instead of dark chocolate chips?

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