December 9, 2011

Pumpkin Baked Oatmeal

Last chance to enter the Modern Alternative Mama giveaway!

More oatmeal...

Um, yeah.  I know.  Thanksgiving is over.  Christmas is upon us.  People still eat pumpkin-like stuff around Christmas right?

People like to eat healthy stuff year-round anyway, right?

I mean, they like to say they eat healthy stuff and take pride in the fact.  They don't necessarily enjoy the eating of the healthy food all of the time.  Pumpkin is VERY healthy.  Especially when there's not a lot of added sugar, as we tend to do so often when we're baking with pumpkin.

This is a perfect Christmas vacation kind of breakfast.  Especially if you have a house full of people.  

I love baked oatmeal.  And I opened a large can of pumpkin to make this ice cream cake.  Therefore, the rest of the pumpkin had to be frozen in Tupperware containers.  And it was just begging to be used.

I thought of cookies first, of course.  Then I thought waffles.  And remembered I had no waffle maker.  Pancakes?  On this particular day I had a stove that was out of commission.  So?  Baked oatmeal.

And I made it in the toaster oven.  I can do anything.

(I just realized that I began an awful lot of sentences in this post with "And".  I just got done teaching my class that you DO NOT, under any circumstances begin sentences with "And".  Interesting blog-writing doesn't always contain complete sentences.  It's all about context.  Children have to start somewhere.)

Pumpkin Baked Oatmeal
makes an 8x8 pan
Inspired by this recipe

2 1/2 cups oats
3 T. brown sugar
1 egg
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

In a mixing bowl, whisk together the sugar, pumpkin, egg, vanilla, milk, and butter.  Add the oats, spices, and baking powder.  Stir in the cranberries.
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.
I drizzled some butter-flavor maple syrup over the top.  Why have I not used butter-
flavored syrup before?!

Shared at:
Friday Food
Coffee and Conversation Thursday
Sweet Tooth Friday
Sweet Treats Thursday
Shine on Friday
Strut Your Stuff Saturday
Seasonal Inspiration

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