Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal


Ingredients:

2.5 C #organic #Pumpkin purée
7 Tbsp Organic coconut sugar OR Real Maple Syrup
2 large eggs
1 tsp pumpkin spice
1/2 tsp #Himalayan salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1.5 C unsweetened vanilla almond milk (I make my own)
2.5 C dry #gluten free rolled oats

Instructions:

Preheat oven to 350*.
In a large bowl whisk together, pumpkin, sugar/syrup, eggs, vanilla, spice, salt & baking powder until smooth.
Whisk in milk next.
Add dry oats & stir.
Coat 8x11.5 baking dish with coconut oil.
Pour mix into dish & cover with foil.
Bake for 30 min, remove foil.
Bake 5-10 min longer, or until toothpick comes out mostly clean & slightly browned on top.
These oats will not be dry. They are moist & thick!
You can eat hot out of the oven or let cool & refrigerate.
Optional toppings: almond/coconut milk, nuts, whipped coconut cream, shredded coconut, cinnamon, fruit, etc.
If you love Pumpkin like I do, this dish will not last long!
Cut into 10 servings.

Coconut Chicken & Sweet Chili Sauce

One of my FAVORITE flavors in the entire world is COCONUT!!!!!

I whipped this up after a friend posted, on Facebook, another rendition of Coconut Chicken. Put my own clean twist on it & BAM! Deliciousness!!!

8 boneless skinless breast tenderloins
1/2 cup unsweetened shredded coconut
1/2 panko crumbs
1/2 cup coconut flour
2 eggs
splash of almond milk

Preheat oven to 400*. Line baking sheet with parchment paper. Pound tenderloins to make thinner. Beat 2 eggs with splash of almond milk & pour into a rectangular plastic container. Mix coconut & panko & put in another plastic rectangular container. Lastly, the coconut flour in a rectangular plastic container. Dredge the chicken in flour, then egg then coconut mix. Place on parchment paper & bake for 10 minutes then flip & bake for 10 minutes longer.


Sweet Chili Sauce

1/2 cup coconut sugar
1/4 cup rice vinegar
1/4 cup water + 2 tbsp water
1 tsp fresh minced garlic
1/2 tsp crushed red pepper flakes
1/2 tsp Sirracha
1 1/2 Tbsp coconut flour

To make sauce:
1. In a small saucepan bring sugar, vinegar & water to a boil. Reduce to simmer & add garlic, red peppers & Sirracha.

2. Whisk flour & 2-4 tbsp water. Because coconut flour is so absorbent this will make a crumbly mix instead of a paste. That is ok! Whisk this into the sugar mix, bring to a boil again & then simmer for about 5 minutes until it thickens. Remove from heat & let sit.

NOTE: the sauce will not have a "jelly like" consistency similar to what you buy at the store. The coconut flour will make this slightly thicker & a little grainy but the flavor is spot on!


*I did not configure nutrition fact on this recipe because of the variations of ingredients ON each piece of chicken. Mainly I try to clean up my recipes & keep my portions in check. I don't care for counting calories personally but you could calculate it if you prefer.