Pumpkin Baked Oatmeal
My oven and I are friends off.
Yesterday was freezing in YYC. So I thought I'd warm up with a nice batch of pumpkin baked oatmeal, the perfect antidote to a chilly day; an instant stick-to-your-ribs kind of warmth if you will.
Here's what played out instead.
Ding! I rush to the oven anxious to have a hot square of pumpkin baked wonderfulness. Yet, upon opening the door, what I find still resembles a soupy mess. Huh, how can that be? Oh, maybe it has something to do with the temperature which instead of reading 375F is now registering at 185F . Before we continue, you should know on occasion my oven decides to turn off spontaneously in the middle of cooking. We were first introduced to this talent at Christmas dinner a few years back when my turkey didn't cook. Stress Case didn't even begin to describe me, luckily the wine helped and my husband took over. Oh the calming power of wine. But back to the oatmeal. Seriously, seriously? Why, on this blistery cold day did this have to happen. The only thing worse than uncooked/soupy oatmeal, is a cold shower from a broken hot water tank (or from a husband who took all the hot water in his 35 minute morning shower.)
Luckily my reattempt this morning turned out as hoped. My oven is working as it should, and we are once again friends on. Sigh of relief since today is even colder, oh and there are little white snowflakes fluttering about. Brrr.
Best part about baked oatmeal is that in addition to breakfast, it can serve as dessert too. All you need is a little vanilla ice cream. Either way it screams fall and makes me blissfully happy.
Pumpkin Baked OatmealIngredients:
3 Tbsp unsalted butter, melted and cooled slightly
2 cups old-fashioned oats
1/2 cup pecans, toasted and chopped
1/2 cup unsweetened coconut
1/4 maple syrup, plus more for serving
2 Tbsp brown sugar, packed
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1/4 tsp salt
1 1/2 cups unsweetened vanilla almond milk
1 large egg
2 tsp vanilla
1 banana mashed
1 cup pumpkin puree
vanilla ice cream for serving
Preheat oven to 375F. Butter an 8-inch square baking dish.
Combine oats, 1/4 cup of pecans, coconut, sugar, baking powder, spices, and salt in a bowl. In a separate bowl, whisk milk, egg, mashed banana, pumpkin puree, maple syrup, 1 1/2 tablespoons butter and vanilla.
Mix wet ingredients into dry, and transfer to prepared baking dish. Scatter remaining nuts across the top, and drizzle with remaining butter.
Bake for 40-45 minutes, until top is golden and oat mixture has set. Allow to cool slightly.
Serve as is, or sprinkled with brown sugar, maple syrup and milk in a bowl, OR with ICE CREAM!
Adapted from my baked banana bread oatmeal