Monday, September 22, 2014
First Day of Fall
It may not feel like it here in So Cal but today is the first day of fall. I made this delicious fall-ish recipe last weekend for my girlfriends and I'm not sure about them, but I loved it (and chowed down the cold leftovers a couple of days later). The pumpkin pie flavor was delicious and I liked the moist texture better than my other baked oatmeal recipes. I made it GF and dairy free with GF oats and almond milk so it's versatile in that regard. I imagine that a flax seed substitute would work fine for the egg as well.
I forgot to bring the whipped cream that I bought but I served it with maple syrup and some candied pecans that were chopped up. Yummy!! Hope you're feeling some fall weather wherever you are!
Baked Pumpkin Pie Oatmeal (8 servings)
adapted from Budget Bytes
1 can pumpkin puree (15oz)
1/2 c. brown sugar
2 large eggs
1.5 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 tsp. baking powder
1/2 tsp. vanilla extract
1.5 c. milk (can use almond or soy)
2.5 c. old fashioned oats
For topping: maple syrup, milk, nuts, whipped cream
Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
Mix the oats into the pumpkin mixture. Grease a 2 quart casserole dish and pour in the oatmeal. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes.
Serve hot out of the oven. Top with milk, maple syrup, nuts, or whipped cream. Tastes good cold too!