Pumpkin Baked Oatmeal

First of all, I was overwhelmed in a really, really good way with all the comments I received on my last post – both on the blog, in person, in text message. Everything. I am humbled and grateful for the support of everyone in my life and on the internet. For that I have to say – Thank you.

It’s really scary for me to talk about things I’ve been strongly avoiding and holding back talking about my whole life. I never wanted anyone to know I binged, or felt out of control around food. It seemed like a weakness or some kind of failure on my part.

At the end of the day, I write this blog because I need to. Because putting words on a page (or a screen) is therapeutic. Writing is a huge stress reliever for me. That people might relate, might in some small way be connected or uplifted or changed by something I write – it fills me with hope and inspires me to keep going in the direction I’m going.

I’m taking each day moment by moment. Being kind to myself. Taking extra time to rest, reflect and feel present as change happens in my life (good change I can share with the blog soon!). I tend to freak out when I’m off my routine…and now that my lovely routine is about to completely change – albeit in a good way – I’m nervous. Part of being healthy is being able to adapt to change. Be flexible. Make room for new things. I’m getting better at it. Writing helps, and hearing from you, dear readers, that you relate, absolutely made my day.

I’m going to write a lot more about this in the future…but for now…a recipe!

Pumpkin Baked Oatmeal

serves four.


  • 2 cups quick-cook oats
  • 2 bananas, over-ripe
  • 1/4 cup of raisins
  • 1/4 cup of flaxmeal
  • 1-1/2 cup milk (your preference – I used almond milk)
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 tbsp cinnamon

Here’s the thing – I’m impatient. You probably could  mix all the dry ingredients first. Then mix all the wet ingredients. Then combine in some slow, calculated manner. But I didn’t.

I put all of the ingredients in to one big bowl (then added “get more mixing bowls” to my food shopping list) and mashed everything together until it seemed like everyone had kind of gotten to know everyone else at the party. The delicious food party.

Then I divided the mixture into four ramekins, or, as I lovingly call them: Single Lady Baking Cups.

I forgot to spray the ramekins first – but you probably should.

If you don’t have single lady baking cups, or you’re not a single lady, feel free to use whatever baking dish you want. Muffin tins would also work for smaller portion sizes.

I popped the ramekins in the oven at 350 for about 35 minutes then checked every 5 minutes until they were done to my liking. The tops were brown and crunchy and the inside was soft and gooey. Perfect.

After they cooled for a while, I took them out of the ramekins and let them cool even more on a rack before sticking them in the refrigerator to eat during the week. In the morning I stick them the microwave for 2 minutes and enjoy with coffee 🙂

This was my first time experimenting with baked oatmeal and I can’t wait to do it again. It combines everything I love. Ripe bananas. Oatmeal. Cinnamon. And quick and healthy breakfasts.

Happy Friday and have a delicious weekend!



Maple Pumpkin Oatmeal

I know, I know fall is over.

I probably should be thinking about spring, but when I found this last can of pumpkin stashed away in the back of my cabinets, I couldn’t help but dream of the cool weather, colorful leaves and one of my favorite breakfasts.

This fall I totally jumped on the blogger bandwagon and put pumpkin in everything. 

I don’t regret it one bit! Because now I have this recipe to share with all of you.

And trust me, it is delicious.

Worth searching all the supermarkets to see if they have any cans of pumpkin left stashed on their shelves. Which may or may not be my plans for tomorrow.

Maple Pumpkin Oatmeal

serves one


  • 1/3 cup pumpkin
  • 1/2 cup oats
  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • A few shakes of cinnamon (or if you’re a cinnamon lover like me, LOTS)


  • Combine oats, milk, pumpkin and maple syrup in a pot over high heat. When the mixture starts to bubble, turn the heat way down. Stir frequently
  • About halfway through the cooking process (time will vary depending on oats) add the cinnamon and vanilla. Continue stirring until desired texture is reached. I like my oats really soupy!