Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Hi friends! I’ve got a simple fall breakfast for you this morning– baked pumpkin oatmeal! It’s a riff off my favorite breakfast, my classic baked oatmeal. We love this oatmeal so much that we actually served it the morning of our wedding! Therefore, I thought it was only time before I created a pumpkin version.
Ironically, I don’t even like oatmeal. Well, the oatmeal that we tend to think of when we think of oatmeal. Sloppy bowls of porridge are perhaps my least favorite breakfast option. Baked oatmeal however, ranks at the top. It’s not gooey or mushy, it’s a perfect square of soft oatmeal that I top with ice cold milk and lots of fresh fruit and chopped nuts.
It’s the perfect texture and flavor contrast: warm oatmeal, icy milk and crunch from the nuts on top. Trust me when I say that even if you don’t like oatmeal, you’ll like this baked version.
Vegan and gluten-free, this is also a great recipe for company. You can prepare the oatmeal the night before and bake in the morning! We often serve this one family style when we have family in town. Effortless, healthy and delicious.
Baked Pumpkin Oatmeal! If you’re looking for a healthy fall-inspired breakfast option, this is it. Vegan and gluten-free baked oatmeal, served hot or cold!