Forget the Big Thanksgiving Meal, What About the Morning After?

Forget the Big Thanksgiving Meal, What About the Morning After?

As Thanksgiving nears, you are most likely busy planning your Thanksgiving Day meal. From the stuffing to the pumpkin pie, there is a lot to do! Not only is the planning daunting, especially when pregnant, but the actual cooking is a feat in and of itself. Although the holidays are a wonderful time to gather and appreciate one another, that’s not to say it doesn’t come with its stressors, especially if you’re the host this year.

If you have a full house this Thanksgiving, let this one-bowl wonder recipe for Pumpkin Baked Oatmeal from Minimalist Baker come to the rescue! It’s easy to focus on the big meal for Thanksgiving Day, but what about breakfast (or brunch) the day after? This recipe is quick, easy, and festive. Additionally, it is easily adaptable for whoever you are serving. It is vegan and gluten-free in its original state but can be altered however you choose. It uses ingredients you most likely have in your cupboard or acquired from shopping for the Thanksgiving meal. Just chock in your leftover pecans and cranberries and call it a day!

What you’ll need:

  • 2 batches flax eggs (or normal chicken eggs if not vegan)
  • 1/3 cup pumpkin purée (unsweetened)
  • 1/4 cup maple syrup
  • 2 tbsp avocado or melted coconut oil
  • 1/4 tsp sea salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 2 cups dairy-free milk (or cow’s milk if not vegan)
  • 2 1/2 cups gluten-free rolled oats
  • 3/4 cup chopped pecans (or sub other nut or seed of choice)
  • 1/3 cup fresh or frozen cranberries (or other fruit // optional)
  • 1-2 Tbsp coconut sugar (optional)
  • For serving (optional): Coconut Whipped Cream and maple syrup

For the full recipe and baking instructions, visit:

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