Squares of hearty baked oatmeal with vitamin-A-rich pumpkin, lightly spiced, and dotted with melty chocolate chips. I’d say this Pumpkin Chocolate Chip Baked Oatmeal is pretty much the perfect autumn (or Halloween!) breakfast.

I haven’t been sharing a lot of pumpkin or squash related recipes here since I launched Kitchen Treaty’s new sister site a few months ago. It’s all going over there! The blog is called Good Gourds, and it’s all about summer squash, winter squash, and pumpkin. My goal is to make it a resource for all of the myriad varieties of squash and pumpkins out there – and recipes for all of them. Head that way if you’re looking for more pumpkin and other winter squash goodness!

But for this baked oatmeal recipe, I thought I’d bring it back to Kitchen Treaty because pumpkin deserves to make an appearance everywhere, darnit!

Pumpkin Chocolate Chip Baked Oatmeal Ingredients

So what’s in this easy, hearty breakfast? We’ve got:

• Pumpkin – naturally! Take it easy on yourself with canned or make yourself some homemade puree. Either works!
• Milk – you can go dairy or dairy-free for this one – I recommend whole milk or oat milk.
• Pure maple syrup – for a touch of decadent sweetness
• Eggs – adds protein; helps keep your baked oatmeal together; quintessential breakfast necessity
• Vanilla – yum
• Rolled oats – Quick-cooking oats or the more thick old-fashioned rolled oats both work
• Pumpkin pie spice – necessary! Use store-bought or make your own.
• Salt – needed for balancing out all that sweetness and highlighting flavors
• Chocolate chips – pumpkin’s best friend!

To make it, you first mix all of the wet ingredients together, then add the dry. All in one big bowl – so easy. Then dump it into a baking pan and bake. It’s literally so fast to make – I love whipping up a quick batch of baked oatmeal on Sundays to warm up for busy weekday morning breakfasts.

I hope you love this pumpkin baked oatmeal recipe as much as we do! Happy fall!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin goodness with a chocolatey flair … this baked oatmeal recipe is just what your autumn mornings need.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 193kcal

Author Kare

Ingredients

• 2 cups pumpkin puree 1 [15-ounce] can or homemade
• 1 1/2 cups milk whole milk and full-fat oat milk both work well
• 1/2 cup pure maple syrup
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats Quick-cooking or old-fashioned both work fine
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup mini chocolate chips divided [1/4 cup for the oatmeal and a couple of tablespoons for the top]

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 9-inch baking dish (I use cooking spray). You can also line it with parchment paper.
• In a large mixing bowl, add the pumpkin, milk, maple syrup, eggs, and vanilla. Whisk together until well-combined.
• Add the oats, pumpkin pie spice, salt. Mix well. Stir in 1/4 cup of the chocolate chips.
• Pour the mixture into the baking pan. Top with remaining chocolate chips.
• Bake until the top of the oatmeal is just set, about 40 minutes. Serve warm or cool then refrigerate and reheat individual squares in the oven or microwave.

Notes

Can be made without the chocolate chips too! Plain pumpkin is terrific with a simple dollop of whipped cream. 

Nutrition

Serving: 1square | Calories: 193kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8593IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg

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Know what else is nice? The ritual of it. I’d forgotten about how relaxing it is to grab the paper out of the driveway (our 5-year-old always helps – nightgown, mermaid slippers, and all), sit down with a cup of coffee, and snap open the paper. Sure, there are some stories here and there that are tough for sensitive-ol’-me to stomach, but they’re pretty easy to pass over in print if I need to.

Last week, I found myself looking forward to Sunday morning way more than usual, because I knew there would be a bit fat Sunday paper waiting for us to read while we sipped our coffee. Yeah, it’s a little different with the kiddo right there wanting to “read” with me, but still. Loving it.

I’ve also found that these Banana-Walnut Instant Pot Steel Cut Oats fit right in alongside the coffee and newspaper. It’s such a simple breakfast to whip up, and I like the idea of nourishing my body while I feed my mind. (I know, that makes me sound like a dork. But I am a dork, so. 🙂 )

I’ve been making steel cut oats in then Instant Pot for just about as long as I’ve owned one. So, you know, about 4 months or so. But I am in love with how steel-cut oats cook up in the pressure cooker – relatively fast, super creamy, perfect texture.

I thought I’d doctor up a batch with bananas for some natural sweetness, plus, for a nice dose of healthy goodness,  all of the plant-based omega-3-rich foods I had in my cupboard. Chia seeds, ground flaxseeds, and walnuts, baby. Done and done.

I should note that I’ve never been a huge fan of walnuts (in some forms, they’re probably my least favorite food – and I wholeheartedly believe they should never go near a chocolate chip cookie). But when they’re chopped fine I can tolerate them – and sometimes I even toast up a few to add as a topper. In this recipe, I’m good with walnuts. Tiny ones.

Creamy, healthy, full of omega-3s, and just darn tasty. Start spreading the news! (Sorry, sorry.)

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I’m not sure what it is about almond butter, but it tastes kind of like cookie dough to me – especially homemade almond butter. Is it just me? Am I crazy? I think I know the answer to that, and I’m not sure I like it.

So I took my craziness, and I made it into a smoothie. As fall approached, I was craving a protein-rich smoothie with warm spices and filling ingredients. I love oats in smoothies, so it wasn’t long before I was determined to create a smoothie that tasted just like an oatmeal cookie. And when I think cookie, I think almond butter! Or something like that.

Yeah. Definitely crazy.

But for that it’s worth, this vegan Oatmeal Cookie Smoothie? It’s crazy good. Like, seriously, one of my best smoothies ever. I like it so much it makes me talk like, like a valley girl. Tubular!

Okay, so here’s what we’ve got. Oats, soaked for just a few minutes in almond milk to soften ’em up (oats can taste chalky in smoothies, and that extra step can help). Banana for sweetness and creaminess. A date to add some extra caramelly sweet goodness because the smoothie is based on a cookie, after all. Cozy cinnamon and vanilla. And, of course, a scoop of almond butter.

I love this Oatmeal Cookie Smoothie for breakfast, but they’re equally delicious as an afternoon pick-me-up or just when I’m craving something sweet. Perfect after-school snack too. Maybe by the time our picky daughter is in school full-time, she’ll finally realize that smoothies are fan-freaking-tastic. But until then, I guess I’ll have to enjoy them for her.

Because I’m not only crazy sometimes, I’m selfless too.

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The post Oatmeal Cookie Smoothie appeared first on Kitchen Treaty.

The Story Behind the Recipe

For the longest time one of my favorite Starbucks treats was their orange-cranberry scone. It’s this gloriously huge hunk of tenderness with hints of orange, bits of dried cranberries, filled with a sort of cranberry jam, and drizzled with sweet icing. It’s not really something I get anymore seeing as how I avoid dairy nowadays and all of that, but I still crave that flavor combination. Bring on the cranberry orange oatmeal!

This is basically just a super simple recipe for creamy oats cooked up with a mix of water and almond milk for extra creaminess. But then, there’s that big ol’ cozy twist of flavor. Orange zest, warming spices, dried cranberries cooked right up with the oats so that they’re nice and sweet and plump by the time it’s served. I find, by the way, that the cranberries make this oatmeal plenty sweet, and that no added sugar is necessary – but you may want to add a drizzle of sweetener like pure maple syrup to the mix.

A smattering of pecans, a few extra cranberries, another drizzle of almond milk, and some pretty orange slices sweeten the deal. Cranberry Orange Steel Cut Oatmeal is a plant-based, super-hearty, uber-comforting breakfast – no Starbucks pastries needed.

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Orange Cranberry Steel Cut Oats

Creamy, warmly spiced, and just different enough to be special, this hearty oatmeal is full of cozy flavors – the perfect breakfast for when the weather turns colder.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 326kcal

Author Kare

Ingredients

• 1 cup water
• 1 cup unsweetened almond milk vanilla almond milk is delicious too
• 1/2 cup steel cut oats
• 1/2 cup dried cranberries
• 1 teaspoon orange zest from about 1/2 medium orange
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch ground cloves
• Pinch kosher salt

Optional toppings:

• Orange slices or diced orange I zest the orange then slice it for topping
• More dried cranberries
• Chopped pecans
• Pure maple syrup
• Additional almond milk

Instructions

• Add water, almond milk, oats, cranberries, orange zest, chia seeds, cinnamon, nutmeg, cloves, and salt to a medium saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until thickened and creamy, about 15 minutes.
• Remove from heat and spoon into bowls. Top with orange slices, dried cranberries, pecans, and more almond milk if desired. If you like a sweeter oatmeal, you may want to drizzle with pure maple syrup or your sweetener of choice.

Nutrition

Calories: 326kcal | Carbohydrates: 58g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 172mg | Potassium: 67mg | Fiber: 11g | Sugar: 22g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 3mg

This is a sponsored recipe and blog post developed and written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways.

The post Orange Cranberry Steel Cut Oats appeared first on Kitchen Treaty.

It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. And especially in the garden. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands.

The zucchini onslaught is a blessing and a curse. I mean, we all love zucchini, right? But yeah, after a solid month of the stuff, it can get a little wearing.

These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. I guess because, with their cinnamon, they taste a bit like fall. And this time of year, I’m secretly starting to feel ready for it.

And I guess also because the zucchini is tucked in there, but it’s not FULL-ON ZUCCHINI ATTACK! Which is cool. Because, yeah, I am getting enough of that in my garden.

Zucchini muffins are among my favorite kinds of muffins, so I thought I’d work on a vegan version that’s a bit healthier than the norm. I actually developed two versions – one had banana, brown sugar, and coconut oil. This one boasts applesauce, pure maple syrup, and canola oil. Both have their merits, but for me, applesauce edged out banana ever so slightly. I sent a few of each batch home with a good friend, and she prefers the banana. So I’ll have to share that one at some point too.

Anyway! These are super moist muffins, with hearty oats, lots of flavor, but not very much oil. No heavy feeling after eating one. Love it.

So don’t give up on zucchini yet! Make these muffins happen first.

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The post Vegan Zucchini Applesauce Muffins appeared first on Kitchen Treaty.

We just returned from an incredible vacation in Palm Springs. Blue skies, 90 degrees, warm pools, margaritas, mermaid Barbies … yeah, I’ve gotta admit to far more Barbie than margarita, considering our preschooler was in tow, but nonetheless. Ahhhhh.

Here in Seattle, winter wasn’t necessarily the coldest, but it was certainly a wet one. Luckily, the sun came out for our first couple of days back, and I’m just experiencing spring fever all around.

I created this Toasted Steel-Cut Oats with Coconut & Tropical Fruits in mid-January, when the world was much more gray, and food with a tropical vibe was feeling a bit like salvation.

The super-simple oatmeal itself doesn’t necessarily need to be covered in tropical fruit, but it’s certainly a nice addition. The base recipe for the oats is a bit of a discovery in itself – creamy and full of flavor. One of the secrets is to toast your steel-cut oats in a pinch of coconut oil before you start simmering it. This really helps bring out the toasty flavor of the oats – a bit of a game-changer when it comes to the steel-cut variety.

Then, the oats are simmered with coconut milk and water, and flavored with a bit of vanilla at the end of the process. I try to add very little sweetener to my morning oats, but I found a tablespoon of pure maple syrup added to the whole batch made a nice difference.

And finally, the toppings. Nuts, raisins, seeds … really anything goes. But this combo of mango, papaya, and coconut is pretty dang nice. Sunshine on the table, if not in the sky.

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The post Toasted Steel-Cut Oats with Coconut & Tropical Fruits appeared first on Kitchen Treaty.

Other than tasting amazing, the best part about these Banana Oat Pancakes is that you need exactly ZERO BOWLS. That’s right – banana oat pancake batter mixes up entirely in your blender. Add the ingredients to the pitcher of your blender, blend, and pour directly onto your griddle.

• Jump to Banana Oat Blender Pancake Recipe
• Reader Reviews & Comments

• More About Banana Oatmeal Pancakes
• The Story Behind the Recipe
• Recipe Development & Testing Notes
• Recipe Video
• Banana Oat Pancake Recipe Ingredient Info
• Additions & Substitutions
• Step-by-Step Directions & Pics
• More Banana Breakfast Goodness

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Banana Oat Pancakes

Forget "one bowl" – this pancake recipe takes zero bowls! The batter mixes entirely in your blender. Pour it right out of the pitcher onto your griddle! If you're looking for pancakes without eggs, this recipe is it! The mashed banana acts as a natural binder and adds sweetness, so the pancakes hold together without needing any eggs.

Course Breakfast

Keyword banana blender pancakes, banana oat pancakes, banana oatmeal pancakes, blender pancakes, gluten free banana pancakes, pancakes without egg, vegan banana pancakes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 211kcal

Author Kare

Equipment

• High-powered blender (I use [and highly recommend] a Vitamix) (affiliate link)

Ingredients

• 1 tablespoon white vinegar
• 1 cup unsweetened almond milk
• 2 cups old-fashioned rolled oats be sure to use certified gluten-free oats if necessary
• 1 medium ripe banana approx. 6 ounces
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg optional
• 1/2 teaspoon kosher salt
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract

Instructions

• Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
• Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
• Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
• Let the batter rest for about 5 minutes.
• Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
• Serve with toppings of your choice such as vegan butter, pure maple syrup, fresh sliced bananas or another fruit, peanut butter, or jam.

Notes

I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.

Nutrition

Calories: 211kcal | Carbohydrates: 39g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 725mg | Potassium: 180mg | Fiber: 4g | Sugar: 10g | Calcium: 230mg | Iron: 2mg

The Story Behind the Recipe

I wanted to create a healthy pancake that was vegan, gluten-free, and oil-free, but didn’t come out looking (and tasting) like a hockey puck. It took a lot of testing, but I finally got it right! Hurrah!

I created this recipe for Banana Oatmeal Pancakes all the way back in 2016. After testing over 20 times 😅, I proudly created a vegan and gluten-free Banana Oatmeal Pancake recipe that used ZERO bowls and mixes up right in a blender to make pancakes that are SOOOOO fluffy, tender, golden, and health-conscious to boot!

Years later, I still turn to this recipe constantly for banana oatmeal pancakes when I’m looking for a satiating, easy pancake recipe.

Recipe Development & Testing Notes

Gotta say, my blender got a serious workout creating these vegan banana oatmeal blender pancakes (psst, they’re gluten free, too!) Because I probably tried about 20 variations of the recipe before I was finally happy with it.

The first attempts were definitely dense (and often fell pretty flat, too). So I worked hard on finding the right amount of leavening without the taste of leaveners (and the additional challenge of creating a Banana Oatmeal Pancake recipe without egg!) I persevered, and finally ended up with these tasty morsels with the perfect texture by using both baking soda and baking powder. The baking soda combines with the acids in the buttermilk mixture to help these pancakes raise and get fluffy, and the baking powder takes it the rest of the way without the unpleasant taste that can come from too much of either ingredient.

And then I made banana oat pancakes about 20 more times to make sure I got them right.

Okay, that last part was a little bit of a lie because mostly, I made them 20 more times because I LOVE them.

Banana Oat Pancake Recipe Ingredient Info

The list of ingredients isn’t too weird, and consists of items probably already found in your fridge and pantry. Hoorah!

• Almond milk & vinegar – This makes a buttermilk situation that helps the banana oat pancakes come out lighter and fluffier.
• Oats – Using my high-powered blender, I grind oats into a nice, fluffy oat flour. No wheat necessary! (You leave the oat flour in the blender for the recipe, but I scooped it out for the pic above to show how white and fluffy it gets. Love!)
• Banana – Got an extra ripe one? Perfect! Banana naturally sweetens these pancakes and replaces the eggs.
• Baking powder and baking soda – for fluffiness!
• Pure maple syrup – The banana adds sweetness all on its own, but pure maple syrup takes it to the level I love it (plus helps thin the batter). You can reduce the amount but might want to make up for it with more buttermilk.
• Vanilla – For warm, sweet flavor.
• Cinnamon – love the flavor cinnamon adds to the equation. I like to add a touch of nutmeg, too – highly recommend the addition.

Additions & Substitutions

• Make blueberry banana oat pancakes by stirring in fresh or frozen blueberries after you’ve blended the batter.
• Or try mixing in another fresh fruit like raspberries or strawberries. Yum!
• Drop in some chocolate chips after blending or onto the pancakes on the griddle for a sweet treat.
• If you don’t have vinegar for the almond milk buttermilk, you can use lemon juice. Or, simply leave out the vinegar or lemon altogether. Your pancakes won’t be quite as fluffy but still delicious.
• Add warming spices like nutmeg, cardamom, or a pinch of cloves. Pumpkin spice blend would even be nice!
• Add an egg. A lot of Banana Oatmeal Pancake recipes out there have egg in them, and if you want to up the protein, go for it! Obviously they’ll no longer be vegan, though. I haven’t yet tried this recipe with egg yet but will update when I do.

Step-by-Step Directions & Pics

No bowls here! Your entire pancake batter business is taken care of in the pitcher of your blender. And it’s glorious.

1. First, add the oats to your blender and pulverize them into a fine flour.
2. Then, add the remaining ingredients and blend until it’s a thick batter consistency.

3. After the batter’s made, just pour right out of your pitcher onto your griddle and cook those babies into little brown rounds of healthy deliciousness.

More Banana Breakfast Goodness

• These fluffy banana pancakes are a more traditional banana pancake recipe but definitely worth a try!
• Super Moist Vegan Banana Bread Muffins are such a delicious banana breakfast!
• This Banana Walnut Oatmeal recipe cooks up fast and easy in your electric pressure cooker.
• Banana Almond Butter Waffles cook up so crispy and are fully vegan!

The post Banana Oat Pancakes (Gluten-Free, Vegan, Blender Recipe) appeared first on Kitchen Treaty.

This version’s a bit heartier than some, thanks to the addition of oats. I’ve done that once before, in this Blueberry Oatmeal Smoothie, and I figured it was time I did it again.

Oats are an awesome addition to smoothies. Aside from the added fiber, they bulk up your typical fruity base to help keep you satisfied for longer.

I love cranberry smoothies this time of year – not only for the health factor, but also because they’re just so darn seasonal! I mean, you can’t not look at this smoothie’s rosy hue and NOT feel good, am I right? (To feel even better, drink it too!)

Oh, and just an aside: pineapple may seem like a strange ingredient to add to the list, but stay with me here! The sweetness of the pineapple is the perfect counterpoint to the tart cranberries – no extra sweetener needed.

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Spiced Cranberry Oat Smoothie

Tart cranberries join up with warm winter spices for a festive smoothie with no added sweetener.

Author Kare

Ingredients

• 3 tablespoons rolled oats
• 1/3 cup unsweetened almond milk or your milk of choice
• 1/3 cup frozen pineapple chunks
• 1/3 cup fresh or frozen cranberries
• 1 medium ripe banana
• 1/4 - 1/2 teaspoon ground cinnamon to taste
• 1/8 teaspoon freshly ground nutmeg

Instructions

• Add all ingredients to the pitcher of a blender and puree until smooth. Serve.

The post Spiced Cranberry Oat Smoothie appeared first on Kitchen Treaty.

With tropical flavors like banana, pineapple, and coconut, when I’m eating one, I can almost feel the sand on my toes. Okay, not really – that’s taking it a little far. But they do taste tropically delicious, for sure. So there is that.

These muffins have a dual personality. Just out of the oven, they’re light and crumbly with a satisfying crunchy streusel topping. After they’ve sat for awhile in an airtight container – and especially the next day and beyond – they moisten up and really become the delectable gems I love.

I’ve made these with and without the pineapple, and they’re plenty good without. But with the pineapple?

Lu-wow.

More Muffins with Banana

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Pineapple Coconut Muffins

These moist yet light muffins bring paradise home for breakfast. PS: You’d never know they’re vegan! If you’d prefer a more traditional recipe, see the Notes below for egg/dairy substitutes.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 large muffins

Author Kare

Ingredients

• 1 flax egg 1 tablespoon ground flaxmeal + 3 tablespoons water
• 2 cups white whole wheat flour whole wheat pastry flour, or all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt I like fine-grain sea salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 3/4 cup canned lite coconut milk or almond milk
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil cooled slightly
• 2 teaspoons vanilla extract
• 2 cups chopped fresh pineapple

Streusel topping

• 1/4 cup white whole wheat flour whole wheat pastry flour, or all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup sweetened flaked coconut
• Pinch salt
• 2 tablespoons pure maple syrup

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners or grease with a little coconut oil or an oil mister.
• Make the flax egg. In a small bowl, stir together the flaxmeal and water. Let sit for about 5 minutes until thickened.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, mash the bananas. Whisk in the flax egg, milk, pure maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk together, just until blended. Stir in pineapple chunks with a wooden spoon.
• Divide the batter between the muffin cups – about 1/3 cup worth of batter for each cup. I use a trigger-handled ice cream scoop and it makes scooping so, so easy.
• Make the streusel topping. In a small bowl, stir together the flour, oats, coconut, and salt with a fork. Add the maple syrup and stir with the fork or use your fingers to mix until crumbly. I prefer to use my (clean) fingers to mix the streusel together. Top the muffins with the streusel mixture, dividing evenly between the muffins.
• Bake until the tops are springy and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for about five minutes in the tins, then remove from the tins and place the muffins on a wire rack to cool completely.
• Muffins keep well in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well.

The post Pineapple Coconut Muffins appeared first on Kitchen Treaty.

As far as I’m concerned, breakfast for dinner is a completely legit way to close the day. It’s fast, it’s easy, and it’s pretty hearty and satisfying too. Around here, we like to take it to the next level by changing into our pajamas for the night. We strive for authenticity!

Thanks to foods like eggs, oatmeal, nuts, yogurt, avocados, and fresh produce, vegetarian breakfast-for-dinner recipes are plentiful. So plentiful, in fact, that I’ve rounded up 40 of them right here!

Table of Contents

• Oatmeal Breakfast for Dinner Ideas
• Egg Breakfast for Dinner Ideas
• Pancakes, Waffles, & More
• Cheesy Breakfast for Dinner Ideas
• Vegan Breakfast for Dinner Ideas
• More Breakfast for Dinner Ideas

Oatmeal Breakfast for Dinner Ideas

A bowl of oatmeal might sound like a strange dinner, but these hearty numbers might just convince you otherwise.

• Pan-Seared Oatmeal Wedges with Warm Plum Sauce – Ricki Heller
• Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal
• Savory Oatmeal with a Basted Egg Recipe – Epicurious
• Carrot Cake Steel Cut Oatmeal
• Pumpkin Pie Baked Oatmeal

Egg Breakfast for Dinner Ideas

Incredible, edible … I sound like a commercial, don’t I? Versatile, protein-packed eggs are the quintessential breakfast food, and for good reason. Here are dozens of ways to enjoy them for dinner.

• Idaho Sunrise: Baked Egg in a Baked Potato – Like Mother Like Daughter
• Avocado Toast Eggs Benedict
• Shakshuka – Israel’s Favorite Breakfast (Eggs cooked in veggies) – Masala Herb
• Crustless Brie, Vegetable, & Egg Bake – Recipe Girl
• Savory Cheesy Kale Tart with Chiles – Shockingly Delicious

• Bagel Quiche – Recipe Girl
• Mexican Breakfast Bowl – Everyday Maven
• Poached Egg and Avocado on Sourdough with Jarlsberg Cheese – Home Cooking Memories
• Individual Spinach Frittatas – Alida’s Kitchen
• Easy Vegetable Frittata – Alida’s Kitchen
• Avocado Manchego Cheese Omelette – Recipe Girl
• Multifaceted Chickpea “Quizza” – Ricki Heller
• Salsa Egg Tacos – Cupcakes and Kale Chips
• Huevos Rancheros – Simply Recipes
• Grab & Go Bagel Breakfast Sandwiches

• Moroccan Eggs – 24 Carrot Life
• Greek Yogurt Scrambled Eggs with Fresh Dill & Feta
• Lemony Eggs in a Spinach-Chickpea Nest
• Black Bean, Mushroom, & Avocado Breakfast Scramble

• Mushroom Swiss Breakfast Strata
• Mini Margherita Quinoa Frittatas
• Chiles Rellenos Breakfast Strata
• Leftover Crudite Frittata

Pancakes, Waffles, & More

Breakfast for dinner be on the sweet side on the rare occasion, yes? These sweet – yet still hearty – options make for a splurge-worthy feast.

• Hazelnut-Pistachio Granola with Dried Cherries & Candied Ginger (served with milk or yogurt)
• Yogurt & Granola Breakfast Parfaits (Three Ways) – Completely Delicious
• Overnight French Toast Casserole – Julie’s Eats & Treats

• Light & Fluffy Buttermilk Pancakes – Chocolate, Chocolate, and More
• Carrot Cake Pancakes – Alida’s Kitchen
• Gingerbread Waffles – The Kitchen Is My Playground
• Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce – What Jew Wanna Eat

• Chocolate Chip Chia Pancakes
• Whole Wheat Vanilla Yogurt Pancakes
  

Cheesy Breakfast for Dinner Ideas

Okay, so there are only two recipes in this category, but they both look so scrumptious, they deserve their own designation. I may never go back to dinner-for-dinner again.

• Smoked Cheddar Grits with Broiled Heirloom Tomatoes – Oh My Veggies
• Cheesy Spinach Quiche – Sally’s Baking Addiction

Vegan Breakfast for Dinner Ideas

No cheese, no eggs – just pure plant-based deliciousness.

• Tofu Scramble with Spinach & Tomato – The Garden Grazer
• Southwestern Tofu Scramble – The Kitchn
• Chocolate Peanut Butter Chia Breakfast Parfaits – Oh My Veggies

More Breakfast for Dinner Ideas

• Did you know there’s a whole book dedicated to Breakfast for Dinner (affiliate link)?! Brilliant.
• Noble Pig shows you how to throw a “Breakfast-for-Dinner” bash, recipes included. Pajama party, anyone?!
• Even more breakfast-for-dinner recipes and ideas from marthastewart.com.

Print

40+ Vegetarian Breakfast for Dinner Ideas

Breakfast for dinner is easy, hearty, fun, and delicious! Here are 40 different ideas for meatless breakfast for dinner. Good evening, sunshine!

Author Kare

Ingredients

• Pan-Seared Oatmeal Wedges
• Crock Pot Pumpkin Pecan Steel Cut Oats
• Shakshuka
• Crustless Brie, Vegetable, and Egg Bake
• Yogurt & Granola Breakfast Parfaits
• Carrot Cake Pancakes
• Cheesy Spinach Quiche
• Southwestern Tofu Scramble

Instructions

• Pick a vegetarian breakfast-for-dinner recipe to try.
• Enjoy, and come back to find another for next time!

The post 40 Vegetarian Breakfast for Dinner Ideas appeared first on Kitchen Treaty.