Pumpkin Spice Baked Oatmeal

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Yup- I’m one of those pumpkin spice loving people- however, I’ll be the first to admit that the pumpkin craze does get a little carried away.  Many of the pumpkin options also happen to be loaded with sugar.  To get my pumpkin fix in a healthy way, I created this delicious (and very nutritious) baked oatmeal recipe.  Not an oatmeal person? I urge you to give this recipe a try.  I really do not like oatmeal.  As an RD, this has been a challenge, because I know that oatmeal is one of the best things you could eat in the morning.  I’ve tried them prepared in every way- steel cut, quick, overnight, with sugar, syrup, berries, nuts- you name it.  Never have I been able to finish a bowl, until this week.  I tried baked oatmeal for the first time, and loved it.  The texture is completely different and it is the perfect portable breakfast.  Doug’s been living on it during his ICU rotation.  Happy Fall!

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Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Fall Harvest Bowls

Fall Harvest Bowls by Eating with a Purpose

All signs of Fall are here- pumpkin everything, football, rainy weather, and warm sweaters.  I’ll admit that I haven’t experienced a true Fall for a few years.  Having lived in New Orleans for the past 3 years, the change of seasons wasn’t as pronounced as it is here on the West Coast.  I also feel very lucky to have been home for Canadian Thanksgiving earlier this month- my first in awhile.  This month’s Recipe Redux theme, “Plant Protein Power Bowls,” inspired this seasonal creation.  I happen to love bowls, mainly for their variation in flavor and texture.  These bowls emphasize both, and are truly nutritional powerhouses.  They will be the perfect way to get you back on track after Thanksgiving (US, that is).

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Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.