oatmeal Archives · Jess in the Kitchen

Pumpkin Baked Oatmeal

Why am I here sharing a pumpkin baked oatmeal recipe?

I may be in my busiest season of life I have experienced in my forty years thus far.

I am a teacher. A marathoner. A wife and a mother to two very involved athletes who can not drive yet. And that doesn’t even get me started on my hobbies (and ask my husband, I have a lot of them…)

The athlete thing has made life the craziest though. Among other things, mornings are scheduled by the minute because it is easiest in our household if I am the one who gets the big kid to lifting AND shoot around AND jazz band in the morning.

This means I need a breakfast I can depend on to fuel me for the day without taking an excessive amount of time to make. Enter the protein pumpkin baked oatmeal.

This baked oatmeal has all the warming spices a gal could want on a fall morning, a bit of protein powder (easily skipped though if that isn’t your jam), and goes so dang well with some vanilla Greek yogurt (I dig a low sugar, high protein like Oikos). About 45 minutes on a Sunday leads to a delicious breakfast all week that takes less than 3 minutes to prepare.

This time of year, it is so easy to roast your own pumpkin and if you have the freezer space to save some I recommend it much (Check my recipe here!) but canned puree would work just as well.

Ready to start prepping your breakfast? Let’s go!

Your Ingredients

1 ¾ cup milk (dairy or non dairy)
1 cup roasted pumpkin puree (fresh or canned)
2 large eggs
½ cup maple syrup or honey
1 teaspoon vanilla extract
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking powder
2 cups old fashioned oats
½ cup chopped nuts (I use walnuts but pecans would work great too!)
1-2 scoops of vanilla or unflavored protein powder (optional)
½ cup mini chocolate chips (optional)
Vanilla Greek yogurt for topping

Your Steps to Pumpkin Baked Oatmeal

Preheat the oven to 375 ℉ and lightly grease a 9×9 inch baking dish. (I actually really like my 11×7 inch pan, but I don’t know that everyone has one of those!)

In a large mixing bowl, combine pumpkin, egg, maple syrup, and vanilla. Whisk well, fully incorporating the pumpkin. Stir in the milk.

In another bowl, mix oats, protein powder, baking powder, salt, cinnamon, and nutmeg. Incorporate into the wet ingredients. Fold in about half of the nuts and the chocolate chips, if using.

Pour the mixture into the prepared dish, spreading evenly. Sprinkle the remaining nuts on top and additional chocolate chips.

Bake for 35-45 minutes, or until the center is set and the edges are lightly golden brown.

Serve it up!

This reheats so well and is the reason I love it. It gets popped it in the microwave for 40 seconds (we have pretty heavy duty plates though) and then put a scoop of vanilla Greek yogurt on top. I love that I have breakfast ready in a flash!

I hope that it makes your way onto your table, whether you’re a busy parent feeding yourself or feeding a crew of children. It makes for a great breakfast all week long!

Pumpkin Baked Oatmeal

Whip up this easy protein pumpkin baked oatmeal—perfect for busy mornings. Cozy spices, real pumpkin, and meal-prep convenience in one delicious bake.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Course Breakfast

Cuisine American

Servings servings

Equipment

Pyrex Baking Dish

Ingredients

1 ¾ cup milk dairy or non dairy
1 cup roasted pumpkin puree fresh or canned
2 large eggs
½ cup maple syrup or honey
1 teaspoon vanilla extract
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking powder
2 cups old fashioned oats
½ cup chopped nuts I use walnuts but pecans would work great too!
1-2 scoops of vanilla or unflavored protein powder optional
½ cup mini chocolate chips optional
Vanilla Greek yogurt for topping

Instructions

Preheat the oven to 375 ℉ and lightly grease a 9×9 inch baking dish.
In a large mixing bowl, combine pumpkin, egg, maple syrup, and vanilla. Whisk well, fully incorporating the pumpkin. Stir in the milk.
In another bowl, mix oats, protein powder, baking powder, salt, cinnamon, and nutmeg. Incorporate into the wet ingredients. Fold in about half of the nuts and the chocolate chips, if using.
Pour the mixture into the prepared dish, spreading evenly. Sprinkle the remaining nuts on top and additional chocolate chips.
Bake for 35-45 minutes, or until the center is set and the edges are lightly golden brown.

Notes

This reheats so well and is the reason I love it. I pop it in the microwave for 40 seconds (we have pretty heavy duty plates though) and then put a scoop of vanilla Greek yogurt on top. I love that I have breakfast ready in a flash!

I actually really like my 11×7 inch Pryex baking dish for this, but I don’t know that everyone has one of those. 9×9 inch or 8×8 inch work just as well!

Keyword baked oatmeal, Breakfast, breakfast meal prep, meal prep, oatmeal, pumpkin, pumpkin recipes

Tried this recipe?Let us know how it was!

Looking for other breakfast ideas?

Here are a few of my favorites!

November 16, 2025November 16, 2025

JessLeave a comment

Cherry Rhubarb Crisp

This time of year, our yard and garden are FULL of all the fresh berries. Typically, we have tons of black and red raspberries, gooseberries, blueberries, and also currants. In addition, we grow bush and sour cherries. For years, the birds got to our sour cherries before we were able to harvest them (Big bummer!). This year, the trees produced enough that we were able to harvest several quarts of them (Big win!). With a new source of cherries, I needed to cook with them and got to thinking… While strawberries are normally paired with rhubarb, I couldn’t help but believe that these cherries would make an EXCELLENT Cherry Rhubarb Crisp.

This is our new pup Bert (Our other pup is named Bernie. Get it? Bert and Bernie!)

He was so funny. We think he was hoping for a cherry to fall in his mouth. He loves fruit and vegetables. You can always find him begging for a baby carrot as a snack!

Cherry Rhubarb Crisp?

Let me tell you, I wasn’t wrong. The Mr has always been turned off by the strawberry rhubarb pairing. He says, “Rhubarb is SUPPOSED to be tart! Stop making it too sweet!” The addition of tart cherries (but you can totally do sweet if that’s your jam!) with just the right amount of sugar made for a crisp that he went back for seconds almost immediately. And let me tell you, when I have told friends about my effort to perfect my cherry rhubarb crisp recipe, they were instantly excited since it isn’t something you hear of often. I hope you’re excited to create this new flavor combination too!

Let’s get baking!

Your Ingredients

2 ½ cups diced rhubarb
2 ½ cups pitted sour cherries (but really, 5 cups of cherry/rhubarb would be good!)
⅓ cup white sugar
½ cup flour + 1 tablespoon, divided
⅔ cup brown sugar
1 cup old fashioned oats
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup butter, melted

Your Steps to Cherry Rhubarb Crisp

Heat the oven to 375 degrees F. Grease the bottom and sides of an 8 inch square baking pan. Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside.

Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine.

Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit.

Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream!

Cherry Rhubarb Crisp

Tart cherries and rhubarb make the perfect summer dessert! This Cherry Rhubarb Crisp from Jess in the Kitchen is a fresh, easy twist on a classic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Course Dessert

Cuisine American

Servings servings

Ingredients

2 ½ cups diced rhubarb
2 ½ cups pitted sour cherries
⅓ cup white sugar
½ cup flour + 1 tablespoon divided
⅔ cup brown sugar
1 cup old fashioned oats
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup butter melted

Instructions

Heat the oven to 375 degrees F. Grease the bottom and sides of an 8 inch square baking pan.
Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside.
Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine.
Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit.
Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream.

Notes

Really, any combination of 5 cups of rhubarb and cherries will work. Use what you have!

Keyword cherries, cherry crisp, dairy free, egg free, fruit crisp, Rhubarb, rhubarb crisp, sour cherries

Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Here are some of my favorite rhubarb or cherry recipes! Or, head to my baking page to find more!

July 17, 2025July 17, 2025

JessLeave a comment

Blueberry Lemon Energy Balls

Well friends, these Blueberry and Lemon Energy Balls have been a brain child of mine that sat there for months. I am a big lover of all things chocolate, but recognize that not everyone has the full love that I have. I am not sure what gave me the draw to make a blueberry lemon muffin inspired energy ball, but I thought about it often even though life was busy.

After a month of dreaming, I jumped in and made my first iteration. The problem? My typical binder of peanut butter would most definitely overpower the light flavor of blueberry and lemon. What to do? I added more maple syrup and hoped that would work. The verdict from my students and family? Far too dry. Interestingly, the sweetness was off too. Back to the drawing board.

A few weeks later, I was getting my hair done and my stylist had stopped prior to my appointment to get one of those nutrition drinks and also received a sample of their energy balls: cranberry orange. She offered me one and said that they used cashew butter. “Oh my goodness! That’s what I needed! It’s a neutral flavor that definitely binds the ingredients!” What a serendipitous moment!

The new result?

LOVELY. For the lemon lovers in your life, you may want to add the zest of two lemons, but otherwise, the texture was spot on. They were just the right amount of moisture to keep them together but not too much that they are falling apart. The sweetness was on point. I made them a day or two before I went on a five day vacation and would dare say the leftovers I left in the fridge were BETTER than they were the day after I made them.

Ready to give these Blueberry Lemon Energy Balls a try? Let’s go!

Your Ingredients for Blueberry Lemon Energy Balls

2 ½ cups old fashioned oats, divided
⅓ cup maple syrup (honey would do too!)
½ cup cashew butter
¼ t salt
½ t vanilla
1 T coconut oil, melted
½ cup dried blueberries
Zest of 1 lemon
Lemon juice from one lemon
¼ cup white chocolate chips (optional)

Your Steps to Blueberry Lemon Energy Balls

Place 1 ½ cups of the old fashioned oats in a large food processor. Pulse until coarse oat flour is formed. From here, you can pour the oat flour in a bowl. BUT…if you dig doing less dishes, you can add remove the blade from your food processor and mix right in the there. I am all about less dishes and this is where I mix it up.

To the oat flour, add the remaining oats, maple syrup, salt, vanilla, and coconut oil. Stir until combined well. It may take a bit to make that happen. Finally, fold in the dried blueberries, lemon zest and lemon juice. Additionally, You can also add the white chocolate chips here if you opt to.

The mixture will be sticky. It can be chilled for 15 minutes or you can roll them out right away. Form into about one inch diameter balls using a tablespoon to measure. Place on a baking sheet and allow to chill for an hour or more before placing in an airtight container. For best results, keep refrigerated but can also travel without being chilled.

Blueberry Lemon Energy Balls

Bright, zesty Blueberry Lemon Energy Balls made with oats and cashew butter—an easy, refreshing snack that's perfect on the go!

Print Recipe Pin Recipe

Course Snack

Cuisine American

Servings dozen

Equipment

Food Processor

Ingredients

2 ½ cups old fashioned oats divided
⅓ cup maple syrup honey would do too!
½ cup cashew butter
¼ t salt
½ t vanilla
1 T coconut oil melted
½ cup dried blueberries
Zest of 1 lemon
Lemon juice from one lemon
¼ cup white chocolate chips optional

Instructions

Place 1 ½ cups of the old fashioned oats in a large food processor. Pulse until coarse oat flour is formed.
To the oat flour, add the remaining oats, maple syrup, salt, vanilla, and coconut oil. Stir until combined well. It may take a bit to make that happen. Finally, fold in the dried blueberries, lemon zest and lemon juice. You can also add the white chocolate chips here if you opt to.
The mixture will be sticky. It can be chilled for 15 minutes or you can roll them out right away.
Form into about one inch diameter balls using a tablespoon to measure. Place on a baking sheet and allow to chill for an hour or more before placing in an airtight container.

Notes

For best results, keep refrigerated but can also travel without being chilled. Enjoy!

Keyword blueberries, blueberry, energy balls, lemon blueberry, no bake, oatmeal, oats

Tried this recipe?Let us know how it was!

Looking for other snacks?

Check out a few of my favorites below! Or head to my baking page for all the inspiration!

June 22, 2025June 22, 2025

JessLeave a comment

Energy D’Lite Balls

What’s the inspiration behind these Energy D’Lite Balls? During my college career, I spent my summers working at a delightful drive in restaurant called Northern D’Lites in Lakewood, WI. I was hired as a cook, but was trained as an ice cream artist as well. I loved that little place and actually learned a thing or two about food there!

Did I finally make the connection that “malted milk balls” that I loved had malt powder in them and that I subsequently LOVED malts? Heck yes I did. And so my obsession started. We made this sundae called a Dusty Road: vanilla soft serve, hot fudge, dusted with malt powder and topped with a cherry. It was DIVINE.

I also loved that the nuts we used to top our sundaes were salted. I mean, salty and sweet?! So dang good, right?

So I set out to make an energy ball that combined those ideas. Pecans and a pinch of salt for the savory aspect. Cocoa powder and malt powder for the Dusty Road sundae. What I know is the Mr quite literally ate the ENTIRE batch in just a few days. I don’t know if anyone else got a single one. I quote, “What can I say? They are addicting!”

I hope you enjoy them as much as my family did! They would make a great after school snack, post workout fuel, or mid afternoon treat between meals! And hey, if you are looking for another energy ball recipe, I’ve got you covered!

Your Ingredients

1 cup old fashioned oats
2 tablespoons cocoa powder
2 tablespoons malt powder
¼ cup ground flaxseed
Pinch of salt
½ cup creamy peanut butter
¼ cup maple syrup
1 tablespoon coconut oil, melted
½ cup chocolate chips
½ cup pecans

A gathering of ingredients.

Flaxseed, oatmeal, malt powder, cocoa powder, peanut butter, coconut oil, pecans, maple syrup, and chocolate chips.

Also, can we just admire my measuring cups and spoons? They were a gift from the Mr and are personalized for my blog! How sweet!

Your Steps to Energy D’Lite Balls

In a large bowl, combine oats, cocoa powder, malt powder, flaxseed, and salt. Stir to combine. Add the peanut butter, maple syrup, melted coconut oil, chocolate chips, and pecans. Mix well, until all the dry ingredients are incorporated into the wet.

From here, use a rounded tablespoon to scoop mixture and form into a ball. Place on a baking sheet. Chill for 1-2 hours before moving to an airtight container. Store in the refrigerator.

Energy D’Lite Balls

The flavors of a favorite ice cream sundae come together in these Energy D'Lite Balls with chocolate, peanut butter, pecans, and malt powder!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Chill Time 1

Course Snack

Cuisine American

Servings dozen

Ingredients

1 cup old fashioned oats
2 tablespoons cocoa powder
2 tablespoons malt powder
¼ cup ground flaxseed
Pinch of salt
½ cup creamy peanut butter
¼ cup maple syrup
1 tablespoon coconut oil melted
½ cup chocolate chips
½ cup pecans

Instructions

In a large bowl, combine oats, cocoa powder, malt powder, flaxseed, and salt. Stir to combine.
Add the peanut butter, maple syrup, melted coconut oil, chocolate chips, and pecans.
Mix well, until all the dry ingredients are incorporated into the wet.
Use a rounded tablespoon to scoop mixture and form into a ball. Place on a baking sheet.
Chill for 1-2 hours before moving to an airtight container. Store in the refrigerator.

Keyword after school snacks, chocolate, energy balls, no bake, no bake snacks, oatmeal, snacks

Tried this recipe?Let us know how it was!

Looking for other delicious snacks?

Give one of my favorites a try!

August 18, 2024August 25, 2024

JessLeave a comment

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar.

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars.

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate?

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish!

Let’s start creating!

Your Ingredients

4 cups old fashioned oats
½ cup whole wheat flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon salt
¼ cup brown sugar
½ cup coconut oil
½ cup creamy peanut butter
½ cup maple syrup
1 teaspoon vanilla
½ cup mini chocolate chips
⅓ cup chopped nuts
¾ cup dark chocolate chips
½ tablespoon coconut oil

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.

The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Course Breakfast, Snacks

Cuisine American

Servings bars

Equipment

Ingredients

4 cups old fashioned oats
½ cup whole wheat flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon salt
¼ cup brown sugar
½ cup coconut oil
½ cup creamy peanut butter
½ cup maple syrup
1 teaspoon vanilla
½ cup mini chocolate chips
⅓ cup chopped nuts
¾ cup dark chocolate chips
½ tablespoon coconut oil

Instructions

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter

Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

March 6, 2024March 23, 2025

JessLeave a comment

Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt.

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week.

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating.

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go!

Your Ingredients

3 cups old fashioned oats
⅓ cup real maple syrup
2 tablespoons coconut oil, melted
¾ cup ground walnuts, divided
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups + 2 tablespoons milk
2 large eggs
1 teaspoon vanilla
½ tablespoon brown sugar
½ cup fresh or frozen raspberries
½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course Breakfast

Cuisine American

Servings servings

Equipment

9 inch glass baking dish

Ingredients

3 cups old fashioned oats
⅓ cup real maple syrup
2 tablespoons coconut oil melted
¾ cup ground walnuts divided
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups + 2 tablespoons milk
2 large eggs
1 teaspoon vanilla
½ tablespoon brown sugar
½ cup fresh or frozen raspberries
½ cup fresh or frozen blueberries

Instructions

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.

Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries

Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

February 1, 2024February 5, 2024

JessLeave a comment

Zucchini Brownies

It’s that time of year where gardens everywhere are producing extra amounts of zucchini. Where people are sneaking them onto their neighbors porches, into their cars, you name it. I was deep into Instagram and a woman commented that she planted 11 plants her first time. I think I guffawed at that! If you can relate and have a stack of zucchinis on your counter, maybe give this recipe a go: Zucchini Brownies.

Now listen, I know brownies are necessarily synonymous with healthy sweet treats, but these are pretty darn close. I swapped maple syrup for sugar (seriously, it’s so good!), opted for oatmeal flour rather than regular flour, and used olive oil. All great things, right?

And they are so rich and delicious. The amount of cocoa powder leaves them a dark beautiful brown color and the zucchini adds extra moisture. They get better as the days go by, if you can keep them in your house long enough!

Ready to start baking? Let’s go!

Your Ingredients

⅓ cup nut butter (I did peanut butter but have used almond as well)
⅓ cup maple syrup
1 egg
⅓ cup olive oil
2 teaspoon vanilla extract
½ cup cocoa powder
½ cup old fashioned oats, made into flour in a food processor after measuring
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups finely shredded zucchini
¼-½ cups chocolate chips

Your Steps to Zucchini Brownies

Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix.

In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed.

Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set.

Serve them up with a bit of ice cream or a tall glass of milk and watch the zucchini brownies disappear!

Zucchini Brownies

Veggies and dessert? Serve these delicious zucchini brownies up with a tall glass of milk or ice cream and wait for smiles!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Course Dessert

Cuisine American

Servings brownies

Ingredients

⅓ cup nut butter I did peanut butter but have used almond as well
⅓ cup maple syrup
1 egg
⅓ cup olive oil
2 teaspoon vanilla extract
½ cup cocoa powder
½ cup old fashioned oats made into flour in a food processor after measuring
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups finely shredded zucchini
¼-½ cups chocolate chips

Instructions

Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix.
In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed.
Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set.

Keyword brownies, chocolate, chocolate zucchini bread, Gluten Free, zucchini, zucchini brownies, zucchini desserts, zucchini treats

Tried this recipe?Let us know how it was!

Looking for other zucchini recipes?

You can check out my baking and canning and preserving pages for more inspiration! Our perhaps pick one of my favorites below!

August 15, 2023August 14, 2023

Jess1 Comment

Sweet Potato Muffins

I don’t know about you, but I dig a good muffin. The Mr and I are early risers, which generally means I am a “double breakfast” kind of gal. What can I say, I don’t like being hungry and am a grazer throughout the day. Muffins make a great small first breakfast while I drink my warm lemon water (check out the benefits here!). They are a snack I can feel good about feeding my kiddos too! That is especially true for these delicious sweet potato muffins!

That’s right. Sweet potato muffins. Not something you’ve heard of, right? But I bet you’re intrigued and thinking, “Why haven’t I thought of that before?!” I mean, sweet potatoes are just that, sweet. They are also a nutrient dense vegetable with more potassium than a banana, full of fiber, vitamin A and C, and antioxidants, among so many other things.

You may also be wondering, “But that’s a hard potato. How are we going to add that to a muffin?!” A few kitchen gadgets are going to get us to riced sweet potato and let me tell you, once you have it riced, the possibilities are endless!

The gadgets

Yes, you will need a couple to create these muffins, but I am telling you, once you get started, you’ll use them all the time.

The Spiralizer

My sister gifted me a spiralizer a number of years ago along with the cookbook Inspiralized by Ali Maffucci. The spiralizer is small and handheld so it doesn’t take up much space in my kitchen. Sometimes it’s a bit of hard work, but I don’t mind that when I am working in the kitchen. And seriously, the sweet potato is my favorite to spiral so far!

The Food Processor

I spent the early parts of my adult life thinking I could get by with a small, 2 cup food processor. It’s what my mom had growing up and I figured it was enough. Then one year, my mom (of all people) gifted me this beautiful 7 cup KitchenAid Food Processor and I don’t know how I lived without it for so long.

I use it for making oat flour, pesto, you name it. She is so lovely and I love her so much!

The Sweet Potato Muffin Recipe

But enough about the gadgets I love, it’s time to start cooking! You’ll want to get started by spiralizing 1 medium/large sweet potato. You are looking for about 2 firmly packed cups of spiralized potato. I like to do this over a plate (you’ll see why in a moment!). Then you’re ready to get started!

Your Ingredients

1 large sweet potato, spiralized (2 cups firmly packed)
2 cups old fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter (coconut oil would be great too!)
¼ cup real maple syrup (or honey)
¼ cup chocolate chips

Your Steps to Sweet Potato Muffins

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.

In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created. Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).

Now I avoid all the extra dishes I can, so the oat flour goes onto the plate the sweet potato was on and cinnamon gets added. You do you!

From here, add the eggs, vanilla, and maple syrup to the mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs). Fold in the oats and cinnamon along with the chocolate chips.

Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week. We like to pop them in the microwave for 15 seconds to warm up the chocolate and make them just perfect with a cup of tea or coffee!

Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Breakfast, Dessert

Cuisine American

Servings muffins

Equipment

Ingredients

1 large sweet potato spiralized (2 cups firmly packed)
2 cups old fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter coconut oil would be great too!
¼ cup real maple syrup or honey
¼ cup chocolate chips

Instructions

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
Fold in the oats and cinnamon along with the chocolate chips.
Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.

Keyword Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato

Tried this recipe?Let us know how it was!

Other Great recipes for Breakfast

Click here to head to my breakfast breakfast page or check out some favorites below!

April 1, 2023October 11, 2024

JessLeave a comment

Pumpkin Pie Baked Oatmeal

Weekends in the fall are for cozy breakfasts. Warm breakfasts that you can curl your hands around with a cup of coffee and just take in the cool, beautiful weather. At least, that’s what I believe. Most days of the week, I go for overnight oats with Greek yogurt (Grab this recipe here!), but on the weekend, I like to play around with my breakfast a little more and this pumpkin pie baked oatmeal is just the ticket.

I don’t know your story, but I am a mom that lives for the quiet on the weekends. For me, I intentionally wake up before everyone else so I can enjoy my coffee and breakfast with a candle and some Christmas lights (don’t judge!). I love mixing together baked oatmeal to savor while it’s still before dawn. This pumpkin pie baked oatmeal is a single serving dish of deliciousness that mixes up in minutes and bakes in just twenty minutes. I top it with a little Triple Zero Vanilla Greek Yogurt to get those whipped cream vibes without all the sugar. So dang good!

Ready to make your own breakfast? Let’s go!

Your Ingredients for Pumpkin Pie Baked Oatmeal

½ cup quick oats
½ tablespoon ground flaxseed
⅛ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
½ teaspoon baking powder
1 tablespoon maple syrup
⅓ cup unsweetened almond milk (or other milk of your choice)
⅛ teaspoon vanilla
½ cup pumpkin puree (I always roast my own! Learn how here!)
2 tablespoons walnuts (optional)

Your Steps

Preheat the oven to 375 degrees. In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder. Add remaining ingredients and stir well. Pour the mixture into a small round baking dish. Bake for 15-20 minutes, until the top of the oatmeal is solid. Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!

Mixing the Ingredients — You’ve got your dry.

Pumpkin Pie Baked Oatmeal

A warm and cozy pumpkin pie baked oatmeal is the ticket for a single serving breakfast full of good for you ingredients

Print Recipe Pin Recipe

Prep Time 3

Cook Time 15

Course Breakfast

Cuisine American

Servings

Ingredients

½ cup quick oats
½ tablespoon ground flaxseed
⅛ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
½ teaspoon baking powder
1 tablespoon maple syrup
⅓ cup unsweetened almond milk or other milk of your choice
⅛ teaspoon vanilla
½ cup pumpkin puree
2 tablespoons walnuts optional

Instructions

Preheat the oven to 375 degrees.
In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder.
Add remaining ingredients and stir well. Pour the mixture into a small round baking dish.
Bake for 15-20 minutes, until the top of the oatmeal is solid.
Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!

Keyword baked oatmeal, Breakfast, oatmeal, pumpkin, pumpkin recipes, single serving

Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

Here are a few of my favorites!

October 30, 2022September 23, 2024

JessLeave a comment

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread.

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there!

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right?

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking!

Your Ingredients for Spiced Zucchini Oatmeal Bread

¾ cup maple syrup
1 tablespoon vanilla
3 eggs
⅓ cup oil
2 cups whole wheat flour
1 cup old-fashioned oats
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup chocolate chips
½ cup chopped nuts
2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini.

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Course Breakfast

Cuisine American

Servings slices

Ingredients

¾ cup maple syrup
1 tablespoon vanilla
3 eggs
⅓ cup oil
2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup chocolate chips
½ cup chopped nuts
2 ½ – 3 cups shredded zucchini

Instructions

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
Fold in chocolate chips, chopped nuts, and shredded zucchini.
Divide the batter between the two prepared loaf pans.
Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.

Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe

Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

September 18, 2022October 9, 2022

JessLeave a comment

Your Ingredients

Your Steps to Pumpkin Baked Oatmeal

Serve it up!

Pumpkin Baked Oatmeal

Equipment

Ingredients 1x2x3x

Instructions

Notes

Looking for other breakfast ideas?

Cherry Rhubarb Crisp?

Your Ingredients

Your Steps to Cherry Rhubarb Crisp

Cherry Rhubarb Crisp

Ingredients 1x2x3x

Instructions

Notes

Looking for other sweet treats?

The new result?

Your Ingredients for Blueberry Lemon Energy Balls

Your Steps to Blueberry Lemon Energy Balls

Blueberry Lemon Energy Balls

Equipment

Ingredients 1x2x3x

Instructions

Notes

Looking for other snacks?

Your Ingredients

Your Steps to Energy D’Lite Balls

Energy D’Lite Balls

Ingredients 1x2x3x

Instructions

Looking for other delicious snacks?

Your Ingredients

Your Steps to Chew Granola Bars

Chewy Granola Bars

Equipment

Ingredients 1x2x3x

Instructions

Looking for other after school snacks?

Your Ingredients

Your Steps to Bake Berry Oatmeal

Baked Berry Oatmeal

Equipment

Ingredients 1x2x3x

Instructions

Looking for other delicious breakfast ideas?

Your Ingredients

Your Steps to Zucchini Brownies

Zucchini Brownies

Ingredients 1x2x3x

Instructions

Looking for other zucchini recipes?

The gadgets

The Spiralizer

The Food Processor

The Sweet Potato Muffin Recipe

Your Ingredients

Your Steps to Sweet Potato Muffins

Sweet Potato Muffins

Equipment

Ingredients 1x2x3x

Instructions

Other Great recipes for Breakfast

Your Ingredients for Pumpkin Pie Baked Oatmeal

Your Steps

Pumpkin Pie Baked Oatmeal

Ingredients 1x2x3x

Instructions

Looking for other breakfast inspiration?

Your Ingredients for Spiced Zucchini Oatmeal Bread

Your Steps

Spiced Zucchini Oatmeal Bread

Ingredients 1x2x3x

Instructions

Looking for more zucchini recipes?

Enjoy cooking with me? Please spread the word and share!

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients