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Pumpkin Turmeric Spiced Anti-Inflammatory Baked Oats

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There’s something about a warm bowl of oats that is so comforting, any time of year! When I’ve got time, I like to bake my oats, because it makes the kitchen smell incredible and it tastes so indulgent while being very nutritious. Oats are very calming on the stomach and I find that I can digest them well. I also exercise in the morning before eating, so these oats with almond butter are a perfect post-workout refuel food. The Daily Turmeric Tonic gives these baked oats a delicious chai spiced warming flavor with hints of cinnamon, clove and ginger. Plus it provides an anti-inflammatory immune boost to help me start my day!

Further Food Nutritionist Commentary:

Great story! Identifying your personal food triggers is key to managing IBS. Unlike traditional plain oats, this recipe is beaming with vitamin A and additional fiber (from the pumpkin puree), calcium (from fortified almond milk) and protein (from the egg and almond butter). For other readers with IBS, it is important to find out how fiber affects you. The quantity, type (insoluble vs. soluble fiber) and frequency of fiber intake can affect your GI tract in different ways.

By Nicole Hallisey, RD, CDN
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Pumpkin Turmeric Spiced Anti-Inflammatory Baked Oats

  • Prep Time:2 minutes
  • Cook Time:15 minutes
  • Servings: 1

Ingredients

½ cup oats

½ cup almond milk

¼ cup pumpkin puree

1 egg white

1 tablespoon almond butter

1 teaspoon (1 scoop) Daily Turmeric Tonic

1 teaspoon baking powder

1 teaspoon vanilla extract

 

 

Instructions

  1. In a bowl, whisk together all ingredients except oats.
  2. Place oats into baking dish and pour mixture over oats, stir to combine.
  3. Bake at 350 degrees for 15 minutes or until the oats become a golden color.
  4. Add toppings of your choice like blueberries and/or almond butter.
In a bowl, whisk together all ingredients except oats. Place oats into baking dish and pour mixture over oats, stir to combine. Bake at 350 degrees for 15 minutes or until the oats become a golden color. Add toppings of your choice like blueberries and/or almond butter.

Nutrition Information

Per Serving:  Calories: 250; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 589mg; Potassium: 233mg; Carbohydrate: 25g; Fiber: 6g; Sugar: 6g; Protein: 12g

Nutrition Bonus:  Vit A: 155%; Calcium: 56%; Iron: 17%

Reduce Inflammation with Daily Turmeric Tonic

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Lillian Zhao Administrator
I’m thrilled to welcome you to Further Food.
I started Further Food because I believe in the power of food - to nourish, to prevent disease. But... what happens when we get sick with a chronic illness? Or when someone we love gets diagnosed? How can food and diet changes help the healing process? Help better manage symptoms - naturally?
These were the questions I was struggling with when I started Further Food.
Last year, my father was diagnosed with diabetes II. We were shocked because my mother cooks very healthfully. But my dad sneaks in a lot of processed, unhealthy foods while he was on the road, which is much of the time.  Sound familiar?
Around the same time, one of my best friends was struggling with IBS and another was going through a bad Ulcerative Colitis flare. I wanted to help, but didn't know how. So I turned to the internet to do research. But what I found was scattered, disorganized, and often depressing.  I got sucked into these forums, but couldn't easily find the information I was looking for. And that's when I thought  - there must be a better way to help people discover how to use food to combat various aliments...in an easy-to-use, beautiful, and fun way!
And that's how Further Food was born. In my research, I have helped my dad change his diet. He is now 15 lbs lighter, has cut back on processed foods, and decreased his total daily carbs. The journey isn't over, but he's doing so much better! #winningdad. I've showed him Tiffany's inspiring story of how she reversed her diabetes and shared her "Phase I" meal plan with him.  My friend has changed her diet to dramatically to reduce her IBS symptoms, and I have recently introduced her to the FODMAP diet - one that I discovered from the contributors on Further Food!  With my urging, my other friend with Ulcerative Colitis, tried going gluten-free and found that his 'pain-level' dramatically reduced within a week of making the dietary changes!
These powerful experiences, along with the stories I hear daily from Further Food's Health Heroes, inspire me to keep going further.  I am so deeply honored to be spear-heading this important work of using crowd-sourced data to find food-based solutions for a variety of health conditions. I believe in the wisdom of your stories, the strength of our community, and in the power of celebrating food as we get healthy together.
Help us spread the word about what we're doing, because we're just getting started!
 
Bio: I have dedicated my career to building and funding mission driven companies, specifically in the health and wellness space. Further Food is the culmination of my experiences, and reflects my belief that companies should do well and do good. I am also a certified yoga teacher, and love to surf, run, tango, travel and cook. My BA is from Brown University and my MPP from Harvard University. 

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