Home Breakfast Pumpkin Baked Museli and Giveaway

Pumpkin Baked Museli and Giveaway

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I do love to start off my day with a delicious breakfast! To me it seems how my day begins is how my day will go. So I want to be sure to start off right by fueling my body with a tasty meal like this pumpkin baked museli.

I was recently excited to discover a new product from Nature Valley. Their new Nature Valley™ Toasted Oats Muesli is a great option in the morning made with a delicious blend of whole rolled, oven-toasted oats, fruit, nuts and seeds.  It’s lightly sweetened and made with simple wholesome ingredients I can feel good about eating.

realmomkitchen.com #muesli #naturevalley

Think of it like a cereal. The great thing is you can eat it hot (like oatmeal) or cold (like granola)! It also comes in 2 great flavors – blueberry and original. I happen to prefer the original but both are tasty.

 Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

You can use the Nature Valley™ Toasted Oats Muesli as a topping for yogurt, layered in a parfait. It also can be used in place of old fashioned oats in baked recipes like in muffins or in the recipe I am sharing with you today. Or how about an easy no cook berry overnight museli! I love when you can find such versatile breakfast product. There are so many options.

So why don’t you go buy a bag with this coupon and give it a try ! Plus for more from Nature Valley check out their Twitter, Instagram, or Facebook page.

 Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

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Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

Pumpkin Baked Museli


Units Scale
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 2/3 cup milk (I used skim)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp salt
  • 2 cups Nature Valley™ Toasted Oats Muesli Original
  • 1 1/2 tsp baking powder
  • 1/2 cup chopped pecans (optional)
  • 1 apple, diced
  • 1/4 cup dried cranberries
  • brown sugar, optional


  1. Preheat oven to 350 degrees.
  2. Spray an 8 x 8 baking dish with non stick cooking spray.
  3. In a large bowl, combine the pumpkin, egg, syrup, vanilla, milk, cinnamon, ginger, nutmeg, Museli, baking powder, and pecans if desired.
  4. Pour the oatmeal mixture into the dish and spread evenly.
  5. Bake in preheated oven for 30-35 minutes until golden and let sit 5 minutes before serving.
  6. Cut into 9 squares and top each serving with some diced apple, dried cranberries, and brown sugar if desired.
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This is a sponsored conversation written by me on behalf of Nature Valley . The opinions and text are all mine.


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