Baked Pumpkin Oatmeal  {make ahead + meal prep friendly}

Cooked oats provide a pack of iron to replenish your iron stores, while pumpkin provides Vitamin A, fiber and antioxidants. 

Making a batch of this baked oatmeal provides meals for several days in a row- bonus is that it is toddler friendly as well if you have another little one. Combine with milk to reheat and top with a dose of healthy fat to provide you with steady energy for hours. Oatmeal and flax seed included in the recipe are both well known galactagogues, which are plant derived substances that promote lactation. While we know that increasing milk supply is primarily HORMONE driven, adding in a delicious option like oatmeal that can help provide a boost to your supply is always a great support if you are concerned about low milk supply.

Makes 8-9 Servings

Preparation Time, 10 Minutes 

Cook Time, 30 Minutes 

INGREDIENTS

Dry Ingredients

2 cups old fashioned oats 

½ tsp baking powder 

¼ tsp salt 

1 tsp cinnamon 

1 tsp nutmeg 

¼ c tsp cloves

4 tb ground flax seed

2 tb chia seed 

Wet Ingredients

1 ½ cup milk of choice 

1 cup pumpkin (not pumpkin pie filling, just pure pumpkin!)

¼ c maple syrup 

2 eggs 

Walnuts to top with, as desired 

Directions

1. Preheat oven to 350 degrees F

2. In a bowl, combine the dry ingredients 

3. In a separate bowl, whisk the milk, pumpkin, syrup and eggs together 

4. Combine wet ingredients with dry ingredients and stir to fully combine 

5. Pour mixture into a greased 8 X 8 casserole pan to cook 

6. Place in oven for 30 minutes until center is set

7. When cooled, cut into 9 squares 

8. Top with walnuts, if desired 

Oatmeal will keep in the fridge for 5 days

To reheat simply add milk and toppings as desired