Hey-o! Pumpkin season is here!
I’ll admit it, I’m guilty of indulging in pumpkin-spice everything.
My favorite? Pumpkin pie on Thanksgiving, duh!
I love the creamy, richly spiced flavor of the pumpkin filling and the flaky tender crust.
Topped with a little whipped cream, it’s perfect.
Since I can’t have pumpkin pie EVERY day, I decided to replicate the flavors in this delicious baked oatmeal.
You basically mix oatmeal, pecans, and golden raisins with a lightened-up version of pumpkin pie filling (milk instead of heavy cream, less sugar), pour in a greased baking dish, bake for about 40 minutes, and you’ve got easy oatmeal breakfasts for the rest of the week.
Simply scoop out your portion & enjoy as is, or, if you’re feeling adventurous, you can top it with vanilla yogurt or a splash of milk.
You won’t believe that oatmeal can taste this good!
It’s like healthified pumpkin pie!
- 2 cups old fashioned rolled oats gluten free, if needed
- 1/3 cup packed brown sugar
- 1 cup pecan pieces
- 3/4 cup golden raisins
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 cup ground flaxseed
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 15 oz can pumpkin puree
- butter or oil for greasing baking dish
Preheat the oven to 350 degrees Fahrenheit.
In a medium sized bowl, mix together the dry ingredients (oats, sugar, pecans, raisins, baking powder, spices, flax, and salt).
In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
Grease the bottom and sides of an 8x8 baking dish with butter, oil, or cooking spray. Pour the oatmeal mixture into the baking dish & use a spatula to spread evenly throughout the dish.
Bake in the oven for about 40 minutes, until the oatmeal has firmed up, but is still moist.
Remove from the oven & enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.
This, right here, is a bowl of feel-good-food.
100 % whole foods. Vegan. Dairy & gluten free. Packed full of flavor.
In case you haven’t tried one of these amazing concoctions yet, they’re lovingly known in the foodie world as Buddha Bowls.
Buddha bowls are usually composed of the following:
- a base of whole grains
- roasted sweet potatoes and/or other tasty veggies
- some type of greens
- a delicious creamy dressing
The beauty of Buddha Bowls is their endless customization.
You can use whatever grain you love – quinoa, brown rice, barley, wheat berries, wild rice, millet…. seriously, anything!
Then you get to choose your absolute favorite hearty veggies and prepare them in your favorite way possible.
Load all these yummy components into a bowl and top with a delicious creamy dressing (often tofu or tahini based), and you have yourself a Buddha Bowl.
My vegan version of a Buddha Bowl is pretty freaking awesome.
It has sweet and savory notes from the roasted sweet potatoes and earthy mushrooms, a pop of garlic from the sautéed greens, and amazing herb-y freshness from the tofu dressing.
This meal-in-a-bowl is as satisfying as it is nourishing.
And as intimidating as they might look, Buddha Bowls are actually pretty easy to prepare.
There are a lot of steps to preparing the individual components, but once they’re done, you literally just throw everything into a bowl.
Plus, since you make all the components separately, you have awesome leftovers for later in the week.
You can add the sweet potatoes to salads, top the greens with fried eggs in the morning, and use that creamy dressing on wraps and pitas.
Yay for re-purposed ingredients!
Hope you enjoy this delicious recipe 😀
Vegan Buddha Bowl
- 1 cup uncooked quinoa
- 2 cups water
- 1 lb frozen greens kale, spinach, collard, chard, or a blend
- 11 cloves garlic, peeled and thinly sliced 1 clove set aside
- 8 oz sliced white button mushrooms
- 2 small sweet potatoes, peeled & diced into ½ inch cubes
- 1/3 cup olive oil, divided
- kosher salt
- ground black pepper
- 8 oz silken tofu
- ¾ cup tightly packed mixed fresh herbs I used a blend of basil, parsley, & chives
- juice of 1 lemon, divided
- 2 teaspoons white wine vinegar
Prepare the quinoa:
Heat a light drizzle of olive oil in a medium saucepan over medium heat. Add the quinoa and sauté, stirring frequently, until toasted and slightly golden brown. About 5 minutes. Add the 2c water to the pan & bring to a boil. Cover, reduce the heat to low, and cook at a gentle simmer for about 15 minutes, until the quinoa is tender with little spirals visible on the grains, and the water is absorbed. Turn off the heat & let sit, covered, for 5 minutes. Remove the lid & fluff with a fork. Set the quinoa aside.
Prepare the Sweet Potatoes:
When the oven is preheated, spread the diced sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Season well with kosher salt & ground black pepper, and toss to coat evenly. Roast in the oven for 15 minutes, until golden and tender. Remove from the oven and set aside.
Prepare the Greens:
Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-heat. Add the 10 cloves of garlic (reserving 1 clove for the dressing), and cook, stirring frequently, until tender, about 5 minutes. Adjust the heat as needed to make sure the garlic does not burn, or else it will become extremely bitter. When the garlic is tender, increase the heat to medium and add the frozen greens. Sauté, stirring frequently, until cooked through, about 10 more minutes. Transfer the greens to a separate bowl & season with salt & the juice of ½ lemon. Wipe out the skillet with a dry paper towel and return to the stove.
Prepare the Mushrooms:
In the same pan that you cooked the greens, add another two tablespoons of oil and return to medium-high heat. When the oil is shimmering, add the mushrooms & sauté, stirring only occasionally, until nicely golden brown on both sides, about 15 minutes. Season with salt & pepper, remove from pan, & set aside.
Prepare the Sauce:
Add the tofu, fresh herbs, juice of ½ lemon, 1 clove of garlic, and white wine vinegar to a mini food processor or blender. Blend until smooth, adding more water as needed to reach a creamy texture. Season with salt & pepper to taste.
Assemble your Buddha Bowl:
When all the components are ready, it’s time to assemble your Buddha Bowl! Start with a base of quinoa in each serving bowl. Top with sautéed greens, mushrooms, and sweet potatoes, and top with a liberal dollop of creamy herbed dressing.