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Baked Pumpkin Spice Oatmeal

With the little girl about to arrive, recipes for anything that can be made ahead of time (and in bulk) are valued.  I recently gave baked oatmeal a shot.  I mean, we already spend 30 minutes each morning making oatmeal with fruit and nuts (and cooling it to edible toddler temperature), so it was worth giving it a shot.

VICTORY!

It’s a totally different beast than stove-top oatmeal: not as moist, not as creamy.  (I think Keith really missed those components.)  The trade-off is that it’s portable, pre-apportioned, quick, and less prone to cause little hands to get messy.  I loved being able to take it with us on mornings we needed to get up and out the door very fast.  When we ate it at home, I would warm up a couple in the toaster oven and pour some milk over the top.  Our little guy scarfed it down either way!

I haven’t had a chance to experiment with the source recipe for my source recipe, sans pumpkin puree, but I’m looking forward to it.  I have a feeling baked oatmeal studded with apple and raisins would be a runaway hit.

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Baked Pumpkin Spice Oatmeal
(makes 12-15 muffins; from this delightful Curvy Carrot recipe)

2 Tbsp unsalted butter, melted
14-oz. can pumpkin puree
1/4 C brown sugar
2 C nonfat milk
2 eggs, lightly beaten
3 C old-fashioned rolled oats
1  1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 C dried cranberries
1/2 C walnuts, chopped

Preheat the oven to 350 degrees.  Grease a muffin pan and set it aside. Soak the dried cranberries in 2 cups of hot water while you assemble the rest of the recipe.

In a large bowl, combine the butter, pumpkin puree, brown sugar, milk, and eggs.  Mix well until smooth.  One at a time, add each of the dry ingredients; thoroughly incorporate it in the mixture before adding the next one.  Drain the cranberries and fold them in with the walnuts.

Spoon the mixture into your prepared muffin pan.  Bake until the muffins are turning golden and are springy to the touch, 30-35 minutes.  Store any you don’t eat the first day in the refrigerator.

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About Courtney

Library diva. I also eat food.

One comment on “Baked Pumpkin Spice Oatmeal

  1. […] while back, in the days of pregnancy #2, I posted a recipe for Pumpkin Spice Baked Oatmeal.  I’m sorry to say that it has taken me this long to get around to trying the source recipe […]

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