Friday, October 29, 2010

Baked Pumpkin Oatmeal

Today is National Oatmeal Day! Now I'm not going to claim that I knew this of my own accord because that would be a lie. My friend Lea of La Casa De Nanan emailed me yesterday to inform me of the event. She is well aware of my penchant for using oats in many of my recipes (the rest of you are nodding your heads too, aren't you, I can tell.) So I couldn't let the day pass without passing on to you another recipe using one of my favorite grains..... OATS!

AND.... there's pumpkin in it too. HAPPY HALLOWEEN everyone!

Baked Pumpkin Oatmeal

1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,

In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)

In another bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Add the wet ingredients to the dry ingredients and combine well. Pour into prepared ramekins and top each with 1/2 TBSP of chopped pecans.

Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.

13 comments:

Design Wine and Dine said...

I am thinking I will make this tomorrow morning!

Now I must ask but not sure you'll see this B4 tomorrow but...

I bought a can of Libby's pumpkin PIE mix BY MISTAKE (thought is was pure pumpkin)

Now...I do not have pumpkin pie spice....SO...

I just might use that can of "mix" and not use the spice? Thoughts???

Moogie said...

Love it.... love it.... love it.

Mags @ the Other Side of 50 said...

Design Wine and Dine: I'd suggest that if the label on the can reads that it's just pureed pumpkin and spices, it would be OK to substitute.

Pam said...

I had granola this morning, does that count?!

Jane said...

Yummmm. This looks darn good Mags, and I'm not normally a fan of oatmeal. You may make a convert of me!

Sue said...

This sounds fabulous! Good enough for dessert:)

Julie said...

I bookmarked a recipe for a stove top version of this earlier this week. I love baked oatmeal. Can't wait to give this a try.

June said...

Yum - what a great way to showcase 2 most perfect foods!

Barbara Bakes said...

I'm thinking this will be breakfast this morning. It sounds fabulous!

Barbara Bakes said...

Everyone loved this! I'll definitely make it again. Look for a blog post soon. Thanks!

Natalie said...

I made a bigger version of this that included apples and dried cranberries instead of raisins (http://www.thesweetslife.com/2010/10/pumpkin-baked-oatmeal.html). It was great. Your version sounds delish too!

Dishesdone said...

I found your blog (and recipe) by way of Julie at A Little Bit of Everything, it was delicious! Made for breakfast this morning! The family raved! Thanks :)

Veronica's Cornucopia said...

I had to go through two other blogs to find you. LOL! I saw this recipe at Betcha Can't Eat Just One, who found it at Little Bit of Everything, who found it at yours. I'm posting the recipe and wanted to give credit to the originator but it took me a few clicks to find you-ha! Thanks for sharing this--it was incredible! I love how soft and creamy the oats are in baking. Some baked oatmeals are very firm, which can be nice, but I think I prefer this softer kind. Thanks for sharing!