I have been eating this baked oatmeal for breakfast almost every day for the past week. I make a big batch, freeze individual servings and top it with fruit, yoghurt and some granola for extra crunch.
I use the recipe from Cookie and Kate. The first time I made this I followed her recipe exactly, just cut the quantities in half. The second time I made a few substitutions. I had some pumpkin to use up and added banana for natural sweetness. I am really not afraid of sugar – if you’re making dessert make a dessert! But this is not dessert, it’s a sweet breakfast so I wanted to keep sugar as minimal as possible.
Now that the mornings in Ireland are getting brighter I have been having a picnic breakfast most days, as long as it’s not raining. I find it easier to digest my food if I eat in the fresh air. And it may sound counter intuitive, even anti-social, but I also find eating breakfast alone sets my day off on the right foot. With no one to talk to I can focus on breathing, chewing, and the flavours and textures of my food while taking in the sunrise.
Pumpkin Baked Oatmeal
Credit : http://cookieandkate.com/2016/baked-oatmeal-recipe/
2oog porridge oats
1 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp baking powder
pinch of salt
2oog pumpkin puree
1 ripe banana
2oo ml milk
5o ml maple syrup or honey
3 tbsp butter, melted
handful of nuts for topping, lightly toasted and chopped
brown sugar for topping, optional
Preheat oven to 180c, and lightly oil a baking dish.
In a large bowl combine the dry ingredients. Using an immersion blender combine all of the wet ingredients and then mix into the oat mixture. Sprinkle over the top of the oats with some brown sugar if you feel like it.
Bake for about 2o minutes, or until the top is firm.