Thursday, October 31, 2013

Pumpkin Coconut Baked Oatmeal


Can I tell you, we eat A LOT of oats around here.  Like, I buy my oats by the 50 lb bag!  My oldest loves oats in almost any form, so I try to do them a couple different ways.  I mostly do steel cut oats and regular old fashion oats, but I still need some variety.  Baked oats was next.  I used to make it a lot more often and decided to start making it again.  It's no surprise all the girls loved it!

Well, 'tis the season to make everything either pumpkin or apple flavored so I decided to hang towards pumpkin on this one, since I made lots of puree this year.  And I adore coconut, especially in my granola and since oatmeal is kind of like granola, it totally works.

I LOVED the results of this oatmeal.  It turns out nice and tender but a little crunchy on top.  And, of course, all those warm spices swimming through it.  I decided to serve mine up with a splash of milk and topped with some chocolate chips and chopped pecans.  But pumpkin seeds and cranberries would also be delish, whatever you're craving.

Pumpkin Baked Oatmeal
3/4 cup canned coconut milk
1 egg
1/4 cup oil (I used coconut, melted)
1/2 cup pumpkin puree
1 tsp. vanilla
1/4 cup brown sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
pinch of ground nutmeg
pinch of ground cloves
1/2 cup coconut, shredded or shaved
3 cups rolled oats

Preheat oven to 350 degrees F.  Grease a 9-inch baking dish and set aside.

In a mixing bowl, combine coconut milk, egg, melted coconut oil, pumpkin puree, vanilla and brown sugar.  Whisk until smooth and well-incorporated.  Add the rest of the ingredients and stir to coat evenly.  Spread into greased baking dish and bake 25-27 minutes or until slightly golden on top.

Serve warm with any desired mix-ins (i.e. milk, pumpkin seeds, walnuts, pecans, chocolate chips,  coconut, cranberries etc.)

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