Each year when autumn rolls around it puts me in a mood for warm comforting spices like ginger, nutmeg and cinnamon. It also puts me in a mood for pumpkin recipes. Pumpkin pie, pumpkin bars, pumpkin curry, pumpkin soup...pumpkin everything!
My sister-in-law let me borrow a cookbook called Deceptively Delicious. It's written by Jessica Seinfield (Jerry Seinfield's wife). She uses vegetable purees in her recipes to make sure that their kids are getting enough veggies in their diet. I think this is a brilliant idea! So instead of baking up a pumpkin pie, I decided to mix my pumpkin into some yummy baked oatmeal.
Another great thing about this baked oatmeal is the fact that it calls for maple syrup instead of sugar. It also has a bit of apple and cranberry. If autumn had a flavor, I think this would be it!
Pumpkin Maple Baked Oatmeal
Makes 4 servings
1 1/2 cups rolled oats
1/2 cup maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tsp baking powder
2 tbsp dried cranberries
1/2 cup diced apple
1 cup milk
1/2 cup pumpkin puree
2 tbsp melted butter
1 large egg
Preheat oven to 350. Spray oil four 1/2 cup ramekins.
Combine the dry ingredients, including cranberry and apple in a large bowl. Combine milk, pumpkin, butter and egg. Whisk until smooth. Add the wet ingredients to the dry ingredients. Stir well.
Pour the mixture into the prepared ramekins. Place ramekins on a baking sheet. Bake for 25-30 minutes until toothpick inserted into center comes out clean.
Serve warm. Add a little milk if you like.
Try these baked oatmeal recipes too!
Cranberry and Apple Baked Oatmeal
Mixed Fruit Baked Oatmeal