Don’t hate that it is Monday, celebrate (with pumpkin)! Ha, yes–pumpkin! Remember, you were fully warned ahead of time and pumpkin is officially making its way into all of our recipes this month! We are kicking off pumpkin month with a fall inspired breakfast oat bake.
Oatmeal is something I crave more when the temperatures drop. All summer I am all about smoothies for breakfast but something feels a bit more comforting and satisfying (without weighing you down) about oatmeal in cooler temperatures.
Oats, the base to oatmeal, are among the healthiest grains on earth. They are a gluten-free whole grain that packs in tons of important vitamins, minerals, fiber, and antioxidants.
Oats are loaded with:
Manganese: 191% of the RDI
Phosphorus: 41% of the RDI
Magnesium: 34% of the RDI
Copper: 24% of the RDI
Iron: 20% of the RDI
Zinc: 20% of the RDI
Folate: 11% of the RDI
Vitamin B1 (thiamin): 39% of the RDI
Vitamin B5 (pantothenic acid): 10% of the RDI
Smaller amounts of calcium, potassium, vitamin B6 (pyridoxine) and vitamin B3 (niacin)
(nutrition facts sourced from Healthline)
EBOOST Fall Inspired Breakfast Oat Bake
1 cup gluten-free oats
1 cup pumpkin puree
2/3 cup organic nut butter
1/2 cup raw local honey
1/4 cup pistachios
2 TBS raw chia seeds
1/2 cup 85% or higher cocoa chips
In a bowl mix everything together.
Grease tart pan or 8×8 baking dish.
Cook for 25 minutes at 350 degrees Fahrenheit.
Eat right away or enjoy cold or reheated.
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