Sunday, October 10, 2010

baked pumpkin oatmeal recipe

When the oatmeal is done you can put this beautiful pumpkin right in the center of the breakfast table. Bellissimo! When doling out scoops be sure to scrape up some of that baked pumpkin goodness with the spiced oatmeal. Now for the recipe…
Baked Pumpkin Oatmeal
Prep Time: 15 mins  Cooking Time: 40 mins to 1 hour
Ingredients
2 sugar pumpkins
1 tablespoon melted butter or canola oil
1 teaspoon baking powder
1/2 cup unsweetened apple sauce
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 cups old fashioned oats
1 egg
3/4 to 1 cup lowfat milk (depending on how milky you like your oatmeal)
1 granny smith apple (peeled + diced small)
extra brown sugar for sprinkling
extra milk for splashing (optional)
Preheat oven 375 degrees. Start by carefully cutting the top off your pumpkin and cleaning the insides out. (Save the seeds for later – recipe to come!)
Combine all remaining ingredients (except the sugar for sprinkling and milk for splashing) in a large bowl. Stir well and divide batter evenly between the two pumpkins.  Sprinkle lightly with brown sugar.  Place both pumpkins on a cookie sheet and bake for 45 mins to an hour or until pumpkin is soft enough to scoop and oatmeal is done.  After it was done, we added a splash of milk. Remember: When doling out scoops be sure to scrape up some of that baked pumpkin goodness with the spiced oatmeal. Makes 4 servings.

2 comments:

"The Happy Eclectic" said...

Oh my gosh!!! Sounds amazing... Can we have a sleepover and make that for breakfast??? Please- xoxo

AmberThrane said...

yes we can!!!

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