‘Tis pumpkin season my friends, fal-la-la-la, it’s almost FALL! Starbucks may take credit for the insanely popular pumpkin spice craze, but I say it all happened back in Mrs. Jenkin’s 5th grade (circa early 70s) class when we made pumpkin muffins for a Thanksgiving feast. I fell instantly in love with the taste of pumpkin paired with the cinnamon, clove and nutmeg spice trifecta – and started making pumpkin spice “everything” henceforth! 

Today, I have incorporated the pumpkin spice mania into another of my passions – breakfast meal prepping! Check out this amazing and nourishing recipe for Pumpkin Spice Peanut Butter Quinoa Oat Bake which makes a big batch that can be put up in the freezer in single-servings. Just as this is not my first rodeo with pumpkin spice, it’s not my first rodeo with making quinoa oat bakes. The texture of steel cut oats is so satisfying to me, but I HATE having to stand by the pot waiting for it to cook. That’s why a bake is genius – the oven does all the work, while I go about my business. Some time back, I realized that quinoa has about the same texture and cooking time, and started doing a 1:1 ratio in my oatmeal bakes.

So many wholesome ingredients in this oat bake. Quinoa, often referred to as a grain, is actually a seed and adds some extra nourishment to the dish including lots of fiber, plant protein (filled with all 9 essential amino acids), and is a good source of iron, lysine, magnesium and other important nutrients. I’ve also added other seeds to boots the nutrition of this recipe including the raw pumpkin seeds (pepitas) you see on top and also ground flax seed (for even more fiber and also heart-healthy Omega fatty acids) within the oat-quinoa mixture. 

Also, in the recipe is the seasonally-available Pumpkin Spice Flavor of PB Fit Peanut Butter Powder that has recently launched on Amazon. Their signature organic PB Fit Peanut Butter Powder, has long been one of my favorite flavor, texture and protein boosts and makes a great substitute in my Pumpkin Spice Peanut Butter Quinoa-Oat Bake recipe (along with 1 tsp. pumpkin pie spice) if you are not able to source this new PB Fit product. Both are soooooo creamy when added to recipes but almost all of the fat is removed (like nearly 90% over regular peanut butter), so you are just left with the great taste and dietary benefits. Put this Pumpkin Spice PB Powder in my Pumpkin Spice Oat Bake, put it in coffee, put it in smoothies, muffins, cookies, homemade protein bars, the possibilities for PB Fit Pumpkin Spice recipes are endless.  

More to love about this Pumpkin Peanut Butter Oat Bake – it’s freezer friendly, making it a winner for breakfast meal prep (because, really, who really has enough time in the morning to make something this nutritious and delicious). After letting the Pumpkin Quinoa Oats cool in the pan, cut into rectangles and store in freezer-safe bags or containers. Then, simply defrost and reheat in the microwave for a heavenly, hot, and wholesome breakfast in seconds. On Sunday night, doing meal prep breakfasts is one of the ways I set myself up for clean-eating success throughout the week

You can top the warmed pumpkin quinoa oats with maple syrup (I like this sugar free maple-flavored syrup from Pyure), whipped cream or eat plain – it’s just that yummy!

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Pumpkin Spice Peanut Butter Quinoa Oat Bake - Gluten Free, Lower Carb

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

Pumpkin Spice Peanut Butter Quinoa Oat Bake is a hearty, healthy, wholesome morning meal that is easy to meal prep for breakfast on the go. Filled with whole grains, fiber, lower carbs thanks to sugar swaps, and protein from peanut butter powder. Freezer friendly and gluten free, Visit thefitfork.com for more clean eating recipes.

Servings: 9 Servings

Calories: 245 kcal

Ingredients

• 2 cups water
• 2 cups almond milk
• ½ cup pumpkin puree from can
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup steel cut oats
• 1 cup quinoa
• 1/2 cup granulated stevia baking blend like Sugarless Sugar
• 1/2 cup PB Fit pumpkin spice peanut butter powder*
• 1 tablespoon baking powder
• ½ tsp. salt
• cooking spray
• ¼ cup pumpkin seeds pepitas

Instructions

1. Pre-heat oven to 375F degrees.
2. In large mixing bowl, add water, almond milk, pumpkin puree, eggs and vanilla extract. Whisk until combined.
3. In another bowl, toss together dry ingredients including steel cut oats, quinoa, granulated stevia, pumpkin spice peanut butter powder (additional pumpkin pie spice if using plain pb powder), baking powder and salt.
4. Whisk dry ingredients into bowl with wet ingredients until clump free.
5. Spray 9” x 13” glass baking dish with cooking spray. Pour in mixture. It will be watery, that’s fine.
6. Bake at 375 F degrees for about 30 minutes – remove and sprinkle top with pumpkin seeds. RETURN to oven and bake an additional 20 to 25 minutes, until middle is set and lightly browning on top.
7. Remove from oven and let cool for 5 minutes.

Recipe Notes

**If you are unable to source the Pumpkin Spice PBfit, simply use a regular flavor PB powder and add 1 tsp. pumpkin pie spice.