Recipe challenge, week forty (though it's like week 45 and I'm failing at this, but I have noticed that the last three recipes including this one have been pumpkin-based, so that's something...hashtag fall).
Do you have any idea how many recipe posts I've started and never finished? Many drafts. I feel like someone has inserted some sort of drain in my creativity outlet and taken it all away. I have an idea or a thought and then it's gone. Or I have NO ideas and thoughts but lots of time to cook. Or I have no time to cook and then no ideas or thoughts to accompany that time so I end up reading or doing Pilates or watching reruns while folding laundry while eating pancakes from a box for dinner.
It's for this reason why I both want to and have to climb into the recipe archives. I want to share past recipes because they are recipes I STILL make all the time. Those are the kinds of recipes we need: the dependable ones. And sometimes this is just a necessity because I can't for the life of me think of something else to do with all the pumpkin I have in my refrigerator.
I first made pumpkin baked oatmeal in 2011 and I continue to make it every year. I recommend it with maple syrup. The butter-flavored kind.
But really, it's perfect for me to take to work and heat up for a snack during my planning period. It serves as a ready-made breakfast all week long. And it has chocolate chips in it. Win-win-win.
Pumpkin Baked Oatmeal
makes an 8x8 pan
(here's the original link)
2 1/2 cups oats
1 t. vanilla
1/2 t. cinnamon
1/2 t. nutmeg OR pumpkin pie spice (or, if you're feeling crazy, both)
1 T. melted butter
1/2 cup pureed pumpkin
1 cup milk
3/4 t. baking powder
1/2 cup dried cranberries OR chocolate chips
*The original recipe included 3 T. brown sugar. I didn't include it this time and it was just as tasty.
In a mixing bowl, whisk together the pumpkin, egg, vanilla, milk, and butter. Add the oats, spices, and baking powder. Stir in the cranberries or chocolate chips.
Pour into a greased 8x8 pan and bake at 350 degrees for about 30 minutes. It's okay to start checking at the 20 minute mark though. It's done when the middle springs back when lightly pressed. Store in an airtight container (in the fridge if you'd like to) for up to a week.