Wednesday, November 28, 2012

Baked Pumpkin Oatmeal

I just can't resist one more pumpkin recipe.

And if you are anything like me, you prefer your oatmeal baked rather than cooked.

The texture in cooked oatmeal is like mush (which is fine most of the time but sometimes I just can't handle it...). This cooked oatmeal is the only one I have tasted that I truly like (I think it's the combination of steel cut oats and Cook's Illustrated--which never goes wrong).

We eat a lot of oatmeal in the mornings, because it's quick and most of the kids like it.  Luke, the youngest, has developed an intense dislike for the stuff.  So much that he cries when I'm telling him we are having it and has taken to praying the night before that we won't eat it in the morning.  I find it quite amusing and think it's so cute but alas we still have oatmeal at least once a week.

I know, poor kid!

But this oatmeal was absolutely fantastic.  It has a wonderful crunch on the top and there is no mushy at all in it.  Which makes it a win at our house.

Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and "

Baked Pumpkin Oatmeal

2 cups regular (old-fashioned) oats
2 tbsp milled flax-seed (optional but delicious)
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
2 tsp vanilla
2 tbsp butter, softened
1 1/2 cups canned pumpkin (not pumpkin pie mix)
1 1/2 cup milk

Crumble Topping:
1/2 cup butter, softened
1 cup brown sugar
1/3 cup flour
1/2 cup regular (old-fashioned) oats
1/3 cup sliced almonds

1. Preheat oven to 350°F. Spray a 9x13 pan with non-stick cooking spray. Set aside.

2. In a medium-size bowl put 2 cups oatmeal, milled flax-seed, brown sugar, cinnamon, allspice,  nutmeg, and salt. Toss it all together with a wooden spoon making sure that everything gets evenly mixed.

3. Add vanilla, softened butter,  canned pumpkin (and remember, not the pumpkin pie mix). Stir it all together with your wooden spoon.  Spread the mixture evenly into your prepared pan and bake for 12 minutes.

4. While your oatmeal is baking, make the crumble topping. Combine all your crumble toppings in a medium-size bowl. Using a fork, mix the ingredients together until they resemble large coarse crumbs. Remove the oatmeal from the oven and sprinkle the crumb topping evenly over the top.

5. Put it back into the oven and bake for another 8-12 minutes, or until the middle is no longer runny and the topping is a bit crispy and golden brown. Let the pan sit 5 minutes before serving with cold milk. Store leftovers in the fridge for up to a week. Enjoy!

Source: Jamie Cooks It Up
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