Baked Pumpkin Oatmeal and Giving Thanks
October 13, 2013 § Leave a comment
You know how when a recipe calls for a 1/4 cup of coconut milk and then you’re left with the rest of the opened can? Or you need 2 1/4 cups of pumpkin for Thanksgiving pie and you’re left with an almost full can of pumpkin in the fridge because one can just isn’t quite enough so you open that second one? That 1/4 cup of *insert ingredient here* often means that you’re left with a random amount that isn’t quite enough to do anything with but is too much to feel comfortable tossing away (as a side note, I HATE to see food go to waste! My freezer is choc full of all sorts of random bits and pieces)? We had Thanksgiving dinner last night, as that worked best with everyone’s schedules. Pumpkin pie, apple custard pie, yam casserole, roasted Brussels’ sprouts, mashed potatoes with goat cheese and caramelized onions, vegan gravy and for the turkey eaters in my family, roasted turkey breast with stuffing. So when the cat woke me up this morning at 6:00am by purring really loudly in my ear (another side note here – it’s impossible to get mad a cat who wakes you up because he’s just so happy that everyone’s snuggled up in bed that he purrs and purrs and purrs. It. Can’t. Be. Done.) I took him into the living room so the boyfriend could sleep a little longer and we curled up on the couch with coffee, knitting and watched the sun rise on this beautiful, crisp fall morning. It was a morning that just felt so autumn-ey that I was inspired by those random bits of leftover ingredients that I made a hearty, healthy, delicious and seasonal breakfast bake. It was super easy to toss together and only took 40 minutes from start to finish, plus there’s something so lovely about waking up your other half with the smell of a good breakfast. Yes, I’m sucker for that man. And maple syrup.
Baked Pumpkin Oatmeal
- 1 almost full can of pumpkin
- 2 1/2 cups of milk (I used 1 cup of coconut milk and 1 1/2 cups water, but feel free to use almond, soy, goat, rice, cow – whatever you have on hand really)
- 3 cups gluten-free oats
- 2 TBSP chia seeds
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup dried cranberries
- 1/2 cup currants
- 1/2 cup chopped pecans
- 1/2 cup pumpkin seeds
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking powder
- 1/2 tsp salt
1. Preheat oven to 375 degrees.
2. Whisk pumpkin and milk together.
3. Add all other ingredients and mix well.
4. Pour into a 9 x 9 casserole dish and bake for 30 minutes or until slightly brown and set.
In the spirit of Thanksgiving I would like to give gratitude to all of my friends, my sister, the boyfriend, two amazing ballet teachers, two amazing yoga teachers, hand knits, good food, cuddly cats, strong tea, warm feet, crunchy leaves and glorious sunshine. Feeling so blessed and lucky right now!