October 18, 2012

Baked Pumpkin Oatmeal

Fall is officially here. While I deeply mourn the loss of warm days, fresh heirloom tomatoes and sun kissed skin - there is a soft spot in my heart for the robust flavours of cinnamon and nutmeg. I could eat fall inspired foods morning, noon and night - in fact many days I do. My favourite way to kick-off a crisp fall morning is with baked oatmeal. While baking my oatmeal will never fully replace the gooey stove top version in my life, I do enjoy it as a little mid-week switcharoo.... I'm wild...

You could bake many versions of this oatmeal- Apple Pie, Berry Cobbler, Banana Nut Butter etc....
My favourite is Pumpkin Pie.

Pumpkin Pie Oatmeal

1/3 cup old-fashioned rolled oats
1/3 cup pumpkin puree
1/3 cup almond milk, unsweetened (or milk of choice)
1 tbsp maple syrup
1/2 tbsp chia seeds
1/4 tsp vanilla extract
1/2 tsp cinnamon
    pinch of nutmeg and salt
    Optional Add-in: raisins or walnuts

Preheat oven to 380 degrees. Mix together all ingredients in an oven safe ramekin or bowl. Bake for 18-20 minutes or until firm. You can broil the top crust for an additional minute if you wish. Serve with a sprinkle of cinnamon, a splash of almond milk or a dollop of coconut whipped cream! (From my chocolate cake recipe)

I foresee many more pumpkin recipes in our near future.... today I will be baking my Pumpkin Spice Muffins for by Friday Biggest Loser muffins! 4 weeks of everyone weighing-in and turning in their homework! Go Team!

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