28.9.14

Pumpkin Baked Oatmeal with Crunchy Almond Topping



After squeezing in one last summer recipe last week, I'm ready for fall.  That means I'm ready for PUMPKIN!

Pumpkin makes its fall debut this year in a recipe I've made more times than any other recipe on this blog, and given that I've made it almost every week for the past year and a half, I've made it approximately seventy times.



I've also made about seventy variations of this baked oatmeal recipe.  For the milk, I've used almond milk, coconut milk, skim milk, and 2% milk.

For the sweetener, I've used brown sugar, honey, maple syrup and agave. (Honey is my favorite.)

For the fruit, I've used bananas, blueberries, blackberries, cherries, plums, pears, strawberries, raspberries, and peaches.

Within the past year, I've experimented with other fun add-ins like flax seeds, chia seeds, and sliced almonds.

Sometimes I used butter, sometimes I used greek yogurt. Eventually, I started adding another 1/2 cup of oats and milk so that one pan would last me a full 5 days worth of breakfasts.

One thing never changes. It's always, always good.


Making baked oatmeal is now part of my Sunday night ritual. No matter how much studying I have to do, I always make time for it.

I've have the core recipe memorized. I don't measure anything except the oats, milk and honey, and I make it using only 1 bowl.

This baked oatmeal smells heavenly when it's baking. We live in a small townhouse, and the smell of whatever you're baking downstairs in the kitchen always wafts upstairs. I can't tell you the number of times Adam has come downstairs wanting to know what I'm baking. "Cake?" "Cookies?"

"Nope, just my baked oatmeal."

He always looks slightly disappointed, but I am NEVER disappointed with my baked oatmeal.


I've converted several friends to my baked-oatmeal-ways, and now my mom and sister make it every week too. 

At my physical last year, my cholesterol was a little high. I have a family history of high cholesterol, but I think I live a fairly healthy, active lifestyle, so I was upset.  My mom told me not to make any dramatic changes to my diet, so I decided to just add in more cholesterol-fighting foods, like oatmeal. At my physical this year, my cholesterol was 30 points lower. 

Miracle baked oatmeal? I make no promises, other than to tell you that it's a satisfying and healthy breakfast, and this pumpkin baked oatmeal with crunchy almond topping might just be the best version yet. 

It's basically pumpkin pie for breakfast, but totally healthy. The crunchy sweet almonds are an optional, but highly encouraged topping. 

This recipe would be perfect for a fall brunch, or a hangover recovery meal after a wild Halloween party. 

Or, for cozy Sunday evening baking to make your house smell like fall and your mornings just a little bit happier. 


Pumpkin Baked Oatmeal with Crunchy Almond Topping


Ingredients:
2 1/2 cups rolled oats
2 tablespoons chia seeds or flax seeds (optional)
1 tsp baking powder
1 tsp cinnamon*
1/2 tsp salt
1/4 tsp clove
1/4 tsp nutmeg
1/4 tsp allspice
1/3 cup honey
2 tsp vanilla extract
2 large eggs
1 1/2 cups milk
1 can pumpkin puree
1/2 cup vanilla Greek yogurt (or 1 5.3oz container)
1/3 cup sliced almonds
1 tbsp brown sugar
1 tbsp butter

Directions:
Preheat oven to 350. Prepare a 9-inch pie pan or 9 by 9 inch square baking pan by spraying with non-stick cooking spray.

In a large bowl, combine the oats, chia seeds, baking powder, salt and all the spices. Stir to combine.

In a separate, medium bowl, whisk together honey, vanilla, eggs, milk, pumpkin puree and Greek yogurt.

Pour wet ingredients into dry ingredients and stir to incorporate. Pour into prepared pan.  Bake at 350 for 40 minutes.

While oatmeal is baking, add butter to a small bowl and microwave for 30-45 seconds until melted. Add brown sugar and stir to dissolve. Add almonds, stirring to coat in brown sugar mixture.

Remove oatmeal from oven and sprinkle almond/brown sugar mixture over top. bake for an additional 5-6 minutes or until almonds are toasted.

* You could also use 1 1/2 tsp of pumpkin pie spice instead of this mixture of spices.


Notes:
  • Want less sugar? Use plain Greek yogurt instead of vanilla. You can always add a drizzle of honey when you reheat individual servings. 
  • Mix it up--people like their oatmeal different ways, and this baked oatmeal is perfectly suited for that. When reheating individual servings, you can add more milk, butter, or sugar. 
  • To make it vegan--use vegan yogurt or substitute with 1/2 cup non-diary milk. Substitute flax or chia "eggs" for the eggs. 
  • Love pumpkin? Try my pumpkin biscuit cinnamon rolls or healthy pumpkin bread

Adapted from my blueberry baked oatmeal

5 comments:

  1. This is the perfect Fall breakfast! Actually, stock up on enough pumpkin now and it is the perfect anytime breakfast! I love it!!!

    ReplyDelete
  2. Hooray for fall and pumpkin! This oatmeal looks lovely and perfect for a fall morning with a hot cup of coffee.

    ReplyDelete
  3. Have I mentioned that I'm currently OBSESSED with baked oatmeal?! Because it's true. Haven't yet tried a pumpkin version, but yours is going on the menu plan!

    ReplyDelete
  4. Baked oatmeal is one of the best breakfasts that I could wake up to. So comforting, yet so satisfying and healthy. Now I am inspired to make it on Sunday night like you!

    ReplyDelete
  5. I seriously love baked oatmeal! Congrats on figuring out your cholesterol in such a delicious way :)

    ReplyDelete

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