I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic. It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago. Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal. Truly it is a great combination.
Today I made them in the regular size muffin tin. This size works best for us because the kids like to take them for lunch, especially the boys. The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.
The main ingredient is the oatmeal. Nine cups!!!!! That is nine cups of fiber.
Fiber and its Many Benefits
Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
May reduce the risk of colon cancer.
May help with hemorrhoids, constipation, and other intestinal problems
Reduces the likelihood of diverticulosis.
May decrease the risk of heart disease
May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
May lower the risk of type 2 diabetes
It is recommended that daily fiber intake be at least 25 grams.
Have you heard of prebiotics? Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.
This is another reason to include oats in your diet during the cold season.
Oats contain the prebiotic called beta-glucans.
Benefits of Pumpkin & Vitamin A (Beta-Carotene)
Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
It enhances immunity.
Important in the formation of bones and teeth.
Aids in fat storage, and protects against cancer and other diseases.
Shown to slow the aging process.
Protein cannot be utilized by the body without this vitamin.
Other great sources of vitamin A
For more in-depth sources of whole foods that provide vitamin A. Click Here
Fish Liver Oil & Liver
Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods.
I want you to imagine the moist delicious taste of comforting pumpkin bread and the creamy and smooth feeling you get from a great cheesecake. You got it. Then you know what the bread from An Edible Mosaic tastes like. This is day 9 of the Pumpkins and Pinterest series featuring an amazing Pumpkin Cheesecake Bread.
While we were eating my 12-year-old said, “this tastes like something you would get at a coffee shop.” She is exactly right. I followed the recipe exactly. The only change I made was
reducing the sugar to 1/2 cup instead of 3/4
substituted whole wheat flour for the all-purpose flour.
I made mine in a larger loaf pan to make it easier for little hands to pick up and eat.
This is a great recipe for entertaining. Not only does it look beautiful it tastes superb, especially with a steaming, dark cup of rich decadent coffee. Coffee, pumpkin, cheesecake, now that is a trifecta I can relish.
¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1¼ cups (160 g) whole wheat flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon cloves
Butter, to grease the pans
Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.