We finally received some rain over the night, and I am hoping it stays a few days. After a long, hot summer with no rain we need lots of rain. Our state was so dry, and we’ve had a dry, warm fall. The past week the temperatures finally dropped and it finally felt like fall outside. I love the crisp morning air in the fall, and the great colors.
While I am not a fan of dark, grey rainy days, I do know how much we need the rain, and every now and then rainy days are great for the body and soul. For some reason rainy days make me stop and relax. Curl up with a good book and some hot tea or cider, or just be lazy for a day. There’s something about grey skies that do that too me. I always feel slow paced and lethargic like on rainy days, which as a mother can be a good thing, because I feel we are always going and going. It’s nice to have some says of rest. Especially after two birthday party weekends in a row. We’ve been busy.
My favorite way to spend rainy days is a book, blanket, warm fire and hot food and drinks. Now that I have R, they are spent running around the house picking up her endless messes, spilling my warm drinks and wishing we could go outside, a common mommy moment. Cuddles, pajama wearing, and hot baths are in there somewhere too 😉
Cold and rainy days are even better with hot breakfasts, or at least I am of the opinion they are. One of my favorite breakfasts is oatmeal bake. There are so many variations of oatmeal bake, and many ways you can eat it as well. I love it hot with milk poured over top, or cold as a breakfast square post run.
Oatmeal bake reminds me of when I was growing up in Montana. It was a great weekend meal enjoyed by all my family and friends, one my mother made just right and no one could ever quite make it like her. Even I can’t get it just right, through all my years of attempting to. I touched up my regular recipe with some pumpkin and spices thought, because it’s that season and I am a pumpkin fan. My poor husband!! This recipe is sweetened with coconut sugar and maple syrup, for a lower sugar content.
My mom suggested letting the oats soak over night with all the ingredients mixed, so the flavors would be even more dramatic at breakfast and it’s less time needed the next morning. Just pop in the oven the next morning and enjoy the heavenly scents of pumpkin and spice. Personally, soaking the oats gives them more of a flavor burst.
I usually have Marc throw it in the oven for me about 30 minutes before I get back from my run, this way I have something warm to enjoy and I don’t have to worry about making myself something to eat. It’s great for post workout with the carbohydrates, and when you add milk, you gain the protein you need too. Oats have a little bit of protein as well. Enjoy as a bar or like a cereal, hot or cold.
Marc doesn’t like the optional topping as much, but I think it makes them more bar like. Great with or without the topping!!
- 3 c oats
- ¼ c buckwheat flour
- 4 Tbs ground flax + 12 Tbs water
- 2 c pumpkin puree (homemade of canned)
- 1½ c almond milk
- ¼ c coconut sugar (can use ½ c & leave out maple syrup)
- ¼ c maple syrup (can use ½ c maple syrup & leave out coconut sugar)
- 1 tsp baking powder
- ½ tsp salt
- 2½ - 3 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional topping:**
- ½ c coconut flour
- ¼ c shredded coconut
- 3 Tbs coconut sugar or maple syrup
- 3 Tbs coconut oil
- 1 tsp cinnamon
- Mix all ingredients together until crumbly. Works best if coconut oil is soft.
- The night before mix all ingredients except spices in large mixing bowl, stirring well.
- Add in all spices and stir well. Cover and let stand in fridge through the night*
- (If not letting oats soak can put in greased 9 x 13 inch pan and bake immediately).
- The next morning heat oven to 350 degrees. Grease a 9 x 13 inch pan and pour mixture into pan.
- Once oven is heated, bake for 20 minutes (uncovered).
- After 20 minutes add optional topping, patting down, Then bake another 15-20 minutes (uncovered).
- Enjoy warm with milk splashed on top or like a breakfast bar.
- I think it's great with coconut or almond milk, especially when it's warm out of the oven. I store them in the fridge to keep them more fresh (up to week) or at room temp for a couple of days.
- *You don't have to let the oats soak through the night, but it does help with the flavor.
- **It's great without the topping!! The topping makes the squares more bar like.
Pumpkin Spiced Oatmeal Breakfast Squares, a vegan, gluten free & reduced sugar breakfast via @wholesomelybry Share on X
Now it’s a tradition we can share with R as well. Who knows maybe it will become a favorite for her, that she’ll continue on in her own family. Sorry for all the pumpkin recipes lately. I just love pumpkin. Not a fan of pumpkin lattes, but I rarely ever have coffee. I love the real pumpkin taste, and sorry to burst any bubbles but most pumpkin lattes don’t contain real pumpkin….so deceitful I know 😉
I hope your weekend was great!! It’s scary that there aren’t many weekends left before Christmas. With my cross country season every weekend is full until mid November. Then we dive into Thanksgiving and birthdays, wedding showers, a wedding and Christmas. Kind of excited for the New Year when I will have a break….sad to say it.
Until Next Time Be Whole and Be Fit
Do you like rainy days? What’s your favorite way to spend a rainy day?
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