Hi guys. Its Friday. TGIF and I am not even saying that ironically. I’m telling you that this whole lunar eclipse/blood-moon/mercury retrograde stuff is real. This week has been a little crazy for me- how bout you?

Now we are looking at a long weekend at one of my favorite events of the year: The Seattle Greek Festival.

If you are in the greater Seattle Area- it is seriously the best Greek food you can possibly get. It’s the Thea’s (Aunties) and Yia-Yia’s (grandmas) making all of the food, so the recipes and cooking techniques are completely authentic and made from old family recipes. Basically Pete just camps out next to the Lamb roast. I used to camp out next to the loukoumades (Greek doughnuts with honey), but now I will probably just park it with a bottle of wine or two. Either way, we will be there A LOT. Both Pia and Coco are going to be performing Greek Dancing on the main stage in the sweetest little costumes- I actually can’t wait. Coco said that she has “been waiting for a hundred years to finally get on that stage!!” So, it’s serious.

Baked Pumpkin Oatmeal (Vegan and GF)

But back to this recipe- which I had to share with you, because it surprised me. I just sort of made it and thought, weeeelllll, lets see how it is. I just wanted to see if it was good- and then I thought I could glam it up to make it more “exciting” for the blog. But then, something crazy happened. The girls were CRAZY over it!?

Baked Pumpkin Oatmeal (Vegan and GF)

Crazy, like they ate this every morning for breakfast. And then asked for more in their lunch. “WHAT? Really??” I just kept asking. But they said yes. I have made it twice for them in the last week and they asked for more. That is a pretty serious endorsement, right?

Baked Pumpkin Oatmeal (Vegan and GF)

Personally I liked it hot with a little coconut milk, toasted walnuts, dried cherries and a drizzle of honey. Whether you like yours basic like the girls, or with added delicious toppings like me, this is a great healthy breakfast dish!

 

Recipe: Baked Pumpkin Oatmeal

Ingredients

  • 1 cup pumpkin puree
  • ½ cup sugar (we used beet sugar)
  • 2 tablespoons melted coconut oil
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups gluten free rolled oats
  • 1 cup coconut milk

Instructions

  1. Preheat the oven to 350 degrees. Prepare a 8×8 baking dish with coconut oil.
  2. In a large mixing bowl combine the pumpkin puree with the sugar and coconut oil until smooth.
  3. Then add the dry ingredients and the rolled oats. Stir well. Add the milk and combine well.
  4. Transfer to the prepared pan and bake for 30 minutes.
  5. Serve hot with a little coconut milk, walnuts and dried cherries and honey if desired.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

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Categorized: Breakfast, Recipe Index, Vegan
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Hi guys. Its Friday. TGIF and I am not even saying that ironically. I’m telling you that this whole lunar eclipse/blood-moon/mercury retrograde stuff is real. This week has been a little crazy for me- how bout you?

Now we are looking at a long weekend at one of my favorite events of the year: The Seattle Greek Festival.

If you are in the greater Seattle Area- it is seriously the best Greek food you can possibly get. It’s the Thea’s (Aunties) and Yia-Yia’s (grandmas) making all of the food, so the recipes and cooking techniques are completely authentic and made from old family recipes. Basically Pete just camps out next to the Lamb roast. I used to camp out next to the loukoumades (Greek doughnuts with honey), but now I will probably just park it with a bottle of wine or two. Either way, we will be there A LOT. Both Pia and Coco are going to be performing Greek Dancing on the main stage in the sweetest little costumes- I actually can’t wait. Coco said that she has “been waiting for a hundred years to finally get on that stage!!” So, it’s serious.

Baked Pumpkin Oatmeal (Vegan and GF)

But back to this recipe- which I had to share with you, because it surprised me. I just sort of made it and thought, weeeelllll, lets see how it is. I just wanted to see if it was good- and then I thought I could glam it up to make it more “exciting” for the blog. But then, something crazy happened. The girls were CRAZY over it!?

Baked Pumpkin Oatmeal (Vegan and GF)

Crazy, like they ate this every morning for breakfast. And then asked for more in their lunch. “WHAT? Really??” I just kept asking. But they said yes. I have made it twice for them in the last week and they asked for more. That is a pretty serious endorsement, right?

Baked Pumpkin Oatmeal (Vegan and GF)

Personally I liked it hot with a little coconut milk, toasted walnuts, dried cherries and a drizzle of honey. Whether you like yours basic like the girls, or with added delicious toppings like me, this is a great healthy breakfast dish!

 

Recipe: Baked Pumpkin Oatmeal

Ingredients

  • 1 cup pumpkin puree
  • ½ cup sugar (we used beet sugar)
  • 2 tablespoons melted coconut oil
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups gluten free rolled oats
  • 1 cup coconut milk

Instructions

  1. Preheat the oven to 350 degrees. Prepare a 8×8 baking dish with coconut oil.
  2. In a large mixing bowl combine the pumpkin puree with the sugar and coconut oil until smooth.
  3. Then add the dry ingredients and the rolled oats. Stir well. Add the milk and combine well.
  4. Transfer to the prepared pan and bake for 30 minutes.
  5. Serve hot with a little coconut milk, walnuts and dried cherries and honey if desired.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)