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16th of November 2018

Women



Baked Pumpkin Oatmeal

If you’re looking for a breakfast idea that’s full of fall flavors and also easy and quick, let me introduce you to Baked Pumpkin Oatmeal.

Baked is probably my favorite way to serve oatmeal. It looks more appealing than a bowl of oatmeal (nice if you have some oatmeal-haters at home), almost like a piece of sheet cake, and it’s warm, comforting, and easily adaptable to lots of flavors.

   

Even though this does look like dessert, it is definitely breakfast food. The baked oatmeal is sweet but not overly so. Topped with Greek yogurt, the result is a protein and fiber-packed breakfast that tastes as good as it looks.

   

This version of baked oatmeal features pumpkin and all of those glorious fall spices. Lately, when baking with pumpkin, I’ve been straining it to remove excess water. A piece of cheesecloth lining a mesh strainer works like a charm. You can do this the day before making the oatmeal or while you’re getting all of the ingredients ready.

   

For the oats, I use old-fashioned oats. The texture is hearty and works well with the other ingredients.

   

You’ll mix the dry ingredients together and then whisk the wet ingredients in a separate bowl.

   

Then the two get stirred together. No need to break out the mixer!

   

The mixture gets poured into a baking pan and baked until not wobbly in the center.

   

Cut into pieces and serve.

   

I recommend topping with a dollop of Greek yogurt and a sprinkling of cinnamon sugar. Alternatively, you could add toasted pecans, maple syrup, berries, banana slices—or break a piece into a bowl and pour a little milk or cream over the top.

Leftovers can be covered and rewarmed in the microwave. The next day, I actually like it at room temperature, too, without the Greek yogurt. It’s a good breakfast-on-the-go.

   

How do you like your oatmeal?

 Printable Recipe: Baked Pumpkin Oatmeal

   

Baked Pumpkin Oatmeal

October 14, 2018 0

Prep Time:15 MinutesDifficulty:EasyCook Time:35 MinutesServings:8 Servings Ingredients 1 can (15 Oz. Size) Pumpkin Puree3 cups Old Fashioned Oats3/4 cups Packed Light Brown Sugar1 teaspoon Baking Powder3/4 teaspoons Fine Sea Salt1-1/2 teaspoon Cinnamon3/4 teaspoons Ginger1/4 teaspoon Cloves1/4 teaspoon Allspice1-1/4 cup Milk2 Eggs4 Tablespoons Unsalted Butter, Melted And Cooled1 teaspoon Vanilla Greek Yogurt And Cinnamon Sugar, To Serve Instructions At least 30 minutes before making the oatmeal (and up to the day before), line a mesh sieve with cheesecloth. Place pumpkin puree inside and let drain. Press the pumpkin occasionally with a spoon as it drains.

Grease an 11x7-inch pan. Preheat oven to 350ºF.

Stir oats, sugar, baking powder, salt, and spices. Squeeze cheesecloth to remove excess pumpkin water and place 3/4 cup strained pumpkin in another bowl. Add milk, eggs, butter, and vanilla to the pumpkin and whisk until smooth.

Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake.

Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.

Leftovers may be covered and rewarmed in the microwave. For one piece, 40 seconds at 80% power is sufficient. Try it cold or room temperature on day two as well!

Bridget

Bridget Edwards likes cookies. She’s been decorating them for over a decade and eating them for as long as she can remember. The author of two cookie books, Decorating Cookies and Decorating Cookies Party, Bridget believes: 1.) Cookies are made to be eaten, not to be perfect. 2.) Making pretty shouldn’t require an art degree or a fancy overhead projector. 3.) Your time is better spent EATING cookies with family and friends than slaving over decorating them. Bridget shares cookies and recipes for all things sweet on her blog, Bake at 350. She resides in the Lone Star State with her husband, teenage son, and two kitties.

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