Hello again, my lovely friends!

I'm still in L.A. and we've been on the go so much I haven't had much time for sharing but I thought I'd quickly squeeze in a recipe that I made a while back.

Wow, October is flashing by and I’ve yet to make enough pumpkin recipes to meet what I’d consider to be a bare minimum as a food blogger. Oh well, I'll just have to try making up for it before the season is over.

Anyway, this oatmeal is so filling and really pretty healthy. I wanted to throw in a twist so I added some coffee to give it a deeper flavor. Oh, but if you don’t want to add the coffee that’s totally alright, just replace it with your favorite milk. Also, you can add all kinds of things on top when you’re all ready to dig in.

Go classic and simple with just some syrup or get fancy with cinnamon butter or your favorite nut butter. I like to top mine with yogurt and something crunchy like granola, trail mix, or simply just some nuts. Next time spiced pecans are a must for me but for the pictured oats I used these nuts and berries from Costco. So obviously you can also eat it plain-Jane because it’s so good as is. I’d love to know what you put on it and I hope you try it!

Pumpkin Spice Latte Baked Oatmeal

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 1 serving

Cozy up with this warm and delicious version of pumpkin pie oatmeal that's baked to perfection and makes a super filling breakfast or even nighttime treat!

Ingredients

Baked Oats:
2/3 cup old-fashioned rolled oats
1 tablespoon flaxseed meal
1/3 cup plantbased-milk
1/3 cup pumpkin puree
1/2 teaspoon baking powder
1/3 cup strong coffee (or sub milk)
pinch of sea salt
1/4 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 - 2 teaspoons of stevia (or sweetner of choice, sugar, honey, agave) to taste
Optional Topping Ideas:
maple syrup
vanilla non-dairy yogurt
trail mix ( I used nuts and berries)

Instructions

Heat oven to 350 degrees F and grease a ramekin or small oven-safe dish very lightly with oil or use non-stick.
In a small bowl, whisk the ingredients for the oats and stir until well combined. Pour into your prepared dish and bake for 25 - 30 minutes until nearly firm and lightly browned on top.
Allow it to cool for a few minutes before adding any toppings you'd like and serving!

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Chocolate Sesame Seed Smoothie
2. Thai Basil Curry & Coconut Rice
3. Healthy 6-Ingredient Oatmeal PB Banana Cookies
4. Warm & Cozy Autumn Soup
5. Simple Sweet Potato Veggie Burgers

Also, I've been starting to vlog in case you missed it.

1. Layered Mexican Taco Bowls + “Bacon” Bits
2. Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
3. Montana Travels Glacier National Park
4. Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
5. Hiking to Snow Creek Falls + I Hit 17k Followers!
6. Vlog #3: Looking for a New Gym + Meet My Baby