Autumn Equinox Baked Oatmeal

Oh, Autumn, always my favorite.

I think my experience of Autumn here in the Mojave Desert is like that of spring in the midwest: a deep sigh of relief after the intensity of the previous season.

People who aren’t from where I live conjure up all sorts of ideas about what it’s like here. Surprisingly, we do actually have seasonal changes and even a few select trees that go from thick green leaves to bright yellow, orange, red and then sparse between fall and winter. The weather is generally mild, enjoyable and easy from fall through spring. While it’s not a drastic seasonal shift from summer into fall, it’s enough of a calming down that I always love to honor the change and welcome in autumn with little celebrations.

To know me is to know that I revere the nature of seasons. I believe we are part of the natural world here on earth and, as such, we should step in time to the rhythm of the environment.

Autumn is a perfect mix of gentle and energized. It’s always a great time to take stock, get clear, organize all sorts of personal and professional stuff before the end of the year, and prepare for the shortening of days and the coziness of life. It’s always the season when I’m most motivated to cook all the things — I start many days each week by baking something healthy to stash away and stock us up on tasty goodness. Just after morning yoga, sometimes while my husband prepares breakfast, I come in from the Yogarage and quickly whip up muffins, quick-breads or bars, or start prepping veggies for a fall-inspired dinner.

At some point every fall, though, I give my husband — aka, our breakfast chef — the morning off and make us this special breakfast myself.

This Autumn Equinox Baked Oatmeal has become a favorite brunch dish to enjoy that first weekend after the equinox in my house. But it’s really so quick and simple to whip up that I’ve been known to make it on school days when I’ve got my shizz together after yoga and before we begin hOMeschool lessons. It really only takes two mixing bowls and a few minutes to prepare, plus about 40 minutes of hands-off time in the oven to bake.

So, you know, if you get up early enough and join me on the mat for yoga class, you’ll usually have plenty of time get this cooking before everybody else is up and ready to eat.

Baked oatmeal is my favorite kind of oatmeal. It’s kind of like getting really hearty pancakes without all that time spent over the stove. And this dish is laden with protein and natural sugars to fuel your morning well.

I use chicken eggs in this recipe and have not replaced them with flax or chia, but I imagine it would work okay. Your vegan version will likely be a little more dense and less fluffy, but you could always add 1/4- 1/2 teaspoon more of baking powder to lighten it a bit.

Full of the fall flavors we’ve all come to love each year, this baked oatmeal is delish hot, warm or cool, plain or topped with yoghurt and fruit, eaten with a fork and knife or as a grab and go finger food.

It’s versatile, filling, festive, yummy and special for breakfast any day.

I hope you and your family love it as much as we Verderames do!

Autumn Equinox Baked Oatmeal

by Maggie Verderame

Yields 1 9x13” Pan / 15 Square Servings

DRY:
3 Cups Quick Oats

1/2 Cup Coconut Sugar

1 1/2 tsp Baking Powder

1/2 tsp Sea Salt

1 TBS Cinnamon Powder

1 Cup Walnut Halves/Pieces

WET:
2 Eggs

2 1/2 Cups Unsweetened Almond Milk

1 TBS Vanilla Extract

1/4 Cup Pumpkin Butter -or- Pumpkin Purée

2 TBS Maple Syrup (if using pumpkin butter) / 1/4 Cup Maple Syrup (if using purée)

3 TBS Grape Seed Oil (+ extra for oiling the baking dish)

Preheat oven to 350˚F.

Mix all dry ingredients in a large mixing bowl.

Whisk together all wet ingredients in a medium mixing bowl, being sure to incorporate everything into a smooth mixture.

Oil a 9x13” baking dish with grape seed oil (or oil of your choice). Spread dry mixture into baking dish. Pour egg mixture over dry oatmeal mixture.

Run a small spoon or silicone spatula through the mixture in a zigzag motion to incorporate any dry powders that have sunk to the bottom of the dish.

Bake for 35-40 minutes, until firm, but springy and cooked all the way through. Then, optionally turn on the broiler to low and allow the top of your baked oatmeal to become slightly crisped and lightly browned.

Let cool 5 minutes on the counter before serving. To serve, cut into squares and enjoy. (We like this topped with yoghurt and berries.)

NamastYAY!
Maggie