Breakfast

Baked Pumpkin Oatmeal with Tahini Date Sauce & Coconut Whip

Baked Pumpkin Oatmeal with Tahini Date Sauce & Coconut Whip | The Foodwright

Alright, friends. Any classical music lovers in the house? I’m listening to my classical playlist on Spotify and it’s making me so so so very happy(/slightly sleepy, tbh). Ugh. Just so good. Currently: Adagio for Strings (specifically, op. 11a) by the London Philharmonic. SWOON 😍 Bragging moment: Brig can play Beethoven’s Moonlight Sonata on the piano by heart and it’s so beautiful. He’d never tell you in a million years that he’s good at the piano, but he totally is. And it just makes my music-obsessed heart pitter-patter with love and happiness.

Do you know what else I’m doing right now? EATING THIS BAKED OATMEAL 😋

I’m just filled with clever transitions.

Baked Pumpkin Oatmeal with Tahini Date Sauce & Coconut Whip | The Foodwright

I made you this baked oatmeal that is filled with sooooo much pumpkin spice happiness it’s going to make the basic white girl inside of you burst into a thousand joyful sprinkles.

When I first made it, I was expecting it to be good, but not, like, that good. My friends, I’m here to tell you that it really is THAT GOOD and MORE. Like pumpkin pie in oatmeal form, covered in a sweet tahini-date sauce that makes me want to cry because the combination is so fabulous, and topped with creamy coconut whip because let’s put 125% into everything that we do. I also recommend adding berries & pumpkin seeds on top, too, because the crunch & the tangy sweetness do some really wonderful things. Also, it’s vegan & gluten-free if you’re into that sort of thing!

This is definitely my favorite breakfast for fall. It’s so hearty, filling, healthy, and perfectly spicy-sweet. Also it keeps super well in the fridge which means breakfast for days! So easy. I think you’ll really love it!

Baked Pumpkin Oatmeal with Tahini Date Sauce & Coconut Whip | The Foodwright

Serves 4 

Ingredients: 

2 c rolled oats

1 c pumpkin puree

1/2 c unsweetened almond milk

1/4 c maple syrup

1/4 c coconut oil

1 1/2 t pumpkin pie spice

1 t vanilla

2 T flaxseed meal

5 T water

1/2 t baking powder

For the tahini-date sauce: 

1 c pitted deglet dates

1 1/4 c water

1/2 t vanilla

2 T tahini

dash salt

For the coconut whip: 

1 can full-fat coconut milk

1/4 t vanilla

Instructions: 

Preheat oven to 375. Lightly grease an 8 x 8 pan with nonstick cooking spray. Set aside.

In a small bowl, combine the flax and water and let sit for five minutes.

In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, coconut oil, vanilla, and flax/water mixture.

Then, with a large wooden spoon, incorporate the oats and baking powder and mix until well combined.

Press into the 8 x 8 pan and bake for about 17-20 minutes, until the oatmeal has set and has browned slightly. The oatmeal should not be hard, but warm and soft. Let cool slightly, then cut into 9 squares.

For the tahini-date sauce: 

In a saucepan on medium-high heat, add the water and heat until boiling. Stir in the dates, reduce to a simmer, and let cook for 5 minutes. Transfer the mixture to a blender and puree the dates and water until smooth. Bring the puree back to the saucepan and whisk in the tahini, vanilla, and a dash of salt. Cook for another 1-2 minutes, then take off the heat. If you feel the mixture is too thick, add another 1/4 c of hot water. Set aside.

For the coconut whip:

Chill the can of coconut milk overnight. The next day, open the can and scoop out only the thick, white cream. Transfer to a mixing bowl fitted for a stand mixer (or use a hand mixer), add vanilla, and beat until fluffy, thick, and soft.

To assemble, place a couple baked oatmeal squares into a bowl, top with tahini-date sauce, coconut whip, and pumpkin seeds and berries as you so desire. I like drowning it in a little almond milk, too. Enjoy!

Baked Pumpkin Oatmeal with Tahini Date Sauce & Coconut Whip | The Foodwrightxo, Lucia

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2 Comments

  • Reply
    Alexa [fooduzzi.com]
    October 14, 2015 at 7:28 pm

    Ahh I’m OBSESSED with baked oatmeal! And the fact that you added pumpkin…you’re right, my basic white girl is showing 😉
    Oh, that Tahini Date Sauce…INCREDIBLE idea. I could imagine a large batch of that stuff being veeeeeery dangerous in my hands!

    • Reply
      Lucia
      October 15, 2015 at 9:45 am

      Thanks, Alexa!! Oh, it’s extremely dangerous 🙂

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