UNLIKELY & ESSENTIAL CASSEROLE
This is my brunch offering for colder weather. It’s satisfying and comforting.
If I had come up with the recipe before its publication, it 100% would have made it into Plant-Based Delicious.
It started as a scrappy recipe to use up the can of pumpkin puree I had left over after making THE Pumpkin Cheesecake and ended as a new family favorite.
I took a bite. “Oh! This is really good.”
Bernard took a spoonful. “Wow, love that!”
George, my 2-year-old, ate it for his morning snack every day until there was none left.
I don’t often work on pumpkin recipes. Canned pumpkin, although convenient, isn’t an ingredient I stock all year round but this spontaneous triumph is reason enough to keep a few cans in my pantry.
It’s the kind of casserole you make on a Sunday morning and leave hanging out on the counter until mid-afternoon, everybody stealing a bite as they move through the kitchen.
It’s also delicious reheated and served as dessert with soy ice cream.
There’s just something about it, it’s really good (I can’t help myself from saying really!). It’s not overly unique or fancy or Instagram-worthy but it’s homey and cozy and ideal for sharing.
Did I mention it was easy?
I think you’re going to love it. Really love it!
substitutions
Almond butter: You can substitute sunflower seed or peanut butter for the almond butter.
Milk: You can use whatever milk you prefer. I like soy milk because it’s creamier and a little thicker. I also like the extra boost of protein and fortification (most soy milks are fortified with B12, Vitamin D, and calcium).
Blueberries: I used fresh berries but a bag of frozen blueberries is just as good. So, if you don’t have fresh, use frozen! If you don’t have blueberries, you can use raspberries. You can also use chopped apple or pear.
notes
Leftover pumpkin: If you open a larger can of pumpkin puree for this recipe and have leftovers, pop it in a freezer-safe container and freeze it. Pumpkin puree freezes wonderfully! You could also put it in an ice cube tray and add a few cubes to your next marinara sauce, soup, or smoothie.
Pumpkin spice: If you don’t have pumpkin spice, you ca make your own. See my how-to here (scroll to the bottom).
Pumpkin puree: If you have a pumpkin or even a winter squash, you can make your own puree. See my how-to here (scroll to the bottom).
Pumpkin Oat Casserole
Ingredients
- 1 cup (225 g) pumpkin puree
- 1/3 cup 85 g stirred almond butter
- ¼ cup 60 ml maple syrup (see Notes for no-added-sugar option)
- 1 teaspoon 5 ml pure vanilla extract
- 2 cups 473 ml unsweetened soy milk
- 2 cups 180 g old fashioned rolled oats (gluten-free if desired)
- 2 tablespoons 20 g chia seeds
- 2 teaspoons 4 g pumpkin spice mix
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup 190 g fresh or frozen blueberries, see Notes
- Optional garnish: ½ cup 50 g chopped walnuts
Instructions
- Preheat the oven to 375ºF (175ºC).
- In a large bowl whisk together the pumpkin puree, almond butter, maple syrup, and vanilla until everything is combined. Now whisk in the soy milk. It will be clumpy and loose, that’s okay.
- Now add the remaining ingredients (minus the optional walnut garnish) to the bowl and stir everything together. Pour the mixture into a 7x10 inch (18x25 cm) or 9x9 inch (23 cm) casserole dish. If using nuts as a garnish, sprinkle them over the top.
- Place the dish in the oven and bake, uncovered, for 40 to 45 minutes until the middle no longer looks wet or goopy. Remove the dish from the oven and let it rest for 10 minutes, it will continue to set as it rests. Serve warm with additional berries or maple syrup if desired.
Notes
- For a no-added-sugar option omit the maple syrup. If you want to sweeten the casserole with dates instead, add the pumpkin puree, almond butter, vanilla, soy milk, and ½ cup pitted medjool dates to a blender and blend until smooth and follow the recipe as written.
- This oat casserole also makes an easy, casual dessert. Try swapping the blueberries for ½ cup vegan chocolate chips and serving it warm with dairy-free ice cream.
- If you let the casserole cool completely, you can cut the casserole into squares and take it for an on-the-go breakfast or snack.
Martine
Hi there, can you please confirm the quantity of the pumpkin purée as it is not listed in the ingredient list?
Ashley Madden
Thank you for pointing this out!!! The first ingredient was cut off in editing. It’s there now 🙂
carol
can you please provide nutrition info? Calories, grams of carbs, protein. Thank you!!
Ashley Madden
Hi Carol! I don’t provide nutritional info for recipes. If you plug the recipe into a fitness or nutritional app, you’ll get the macros and calories. Sorry for the inconvenience!
Elaine S
I love pumpkin stuff year round and wanted a WFPB option so I made this. It was yummy with a great creamy texture. Next time I make it I will add more pumpkin spice or cinnamon. I left the nuts out. Thank you. I will try some of your other recipes.
Ashley Madden
Wonderful, thanks for the feedback 🙂