Pumpkin berry baked oats

Who doesn't like pumpkin, right? I always liked pumpkin; I remember eating it every fall baked, with honey, nuts, and cinnamon, yum! It is one of my dad's favorite desserts. 

Besides the great taste, pumpkin is very healthy for your gut, and everything is gut-related with me. Pumpkin is rich in fiber, so it is prebiotic, meaning it helps feed the good gut bacteria. The pumpkin seed oil has anti-microbial and anthelmintic properties, keeping the critters away. 

It baffles me how recipes are categorized as healthy or just recipes. If anything, we should label the unhealthy ones!! I hope that one day more of you will understand how food affects biology, that food is medicine, and you will harness the power to start making some changes. I am here to help however I can, mostly by sharing recipes.

So today, I present to you an elevated pumpkin dish that you can enjoy as breakfast, snack, or dessert. This baked pumpkin oatmeal is gluten-free, dairy-free, sugar-free, and egg-free. It is also full of fiber, has a good texture, and is full of nutrients. You can freeze it for later use, and it is a perfect option for a 'to go' snack. I hope you will like it, I do! 

RECIPE

Ingredients(organic if possible)

• 2 cups gluten-free oats

• 1 teaspoon baking powder

• 1 Tbsp pumpkin pie spice mix

• 1/2 teaspoon pink Himalayan salt

• 1.5 cups plant-based milk of choice

• 1 can pumpkin purée or make your own (425g)

• 1/4 cup date syrup, more for serving

• 1 Tbsp ground flaxseed

• 2 Tbsp coconut oil, melted

• 1 teaspoon vanilla extract

• 1/2 cup chopped pecans or nuts of choice

• 1 cup frozen blueberries or berries of choice

Instructions

• Preheat oven to 375°F.

• Grease an 8-inch square baking dish with coconut oil

• Mix all the dry ingredients first, then add all the wet ingredients, and mix well

• Put the mixture into the baking dish, add the blueberries on top

• Bake for 30 minutes, let it cool, cut into squares

• Enjoy with honey/date syrup, and fresh berries.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my opinions, hoping that I can help some of you to make better choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana