Thursday, November 17, 2011

Baked Pumpkin Oatmeal

Baked oatmeal is quickly becoming our of my family's favorite breakfasts.  Not long ago I posted another recipe for baked oatmeal that truly was love at first bite!  Now that fall has rolled around I thought it would be fun to incorporate some fall flavors into one of our new favorite meals.  This is a hearty oatmeal that is made up of two kinds of oats, steal and old fashioned.  The addition of the steal cut oats not only adds heartiness to the dish but adds another layer of texutre.  Caramelized bananas are layered underneath the oatmeal before baking.  These add a rich and buttery flavor to the oatmeal, and pairs surprisingly well with the pumpkin.  A dash of cinnamon, nutmeg and cloves helps to pull these flavors together as well as make your home smell like all the goodness of fall. 

This is a meal that is so quick to assemble, waiting for it to bake is the most time consuming part.  I enjoy these types of meals though, it gives me a chance to spend some quality time with my family and some well needed playing time with Tucker while we wait.  It's nice being able to serve your family a delicious and filling meal that didn't have you standing over the stove for an hour or two.

This makes quite a bit so there will be leftovers which are perfect for quick breakfasts throughout the week.  Add a touch of milk  when reheating to ensure it's just as moist and delicious as it was the first time.  I can't wait to try more flavor combinations and variations.  This oatmeal has endless possibilites!    

Baked Pumpkin Oatmeal


1 Cup steel cut oats
3 Cups old fashioned rolled oats
6 Tbsp unsalted butter
3/4 Cup + 2Tbsp brown sugar, divided
1 Tsp salt
2 1/4 Tsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg
4 Cups very hot water
1/2 Cup pumpkin puree
1/2 Cup milk
2 Tsp vanilla extract
1/4 Cup maple syrup
3 Medium bananas, sliced


Preheat oven to 350.

Place steel cut oats in a large bowl, add the hot water and butter and cover.  Allow to stand for 20 minutes.

Meanwhile, for the caramelized bananas, place 2 tablespoons of butter in a medium saute pan and allow the butter to melt.  Add the bananas, 1/4 tsp cinnamon and 2 tablespoons brown sugar to the pan and toss gently to coat the bananas.  Allow to cook for 2 minutes, until the bananas are caramelized.  Removed from heat and allow to cool.

In a small bowl, or liquid meauring cup, combine the milk, pumpkin puree and vanilla and whisk to combine.  After the oats have finished soaking add the old fashioned oats, maple syrup, remaining 1/2 cup of brown sugar, salt, remaining 2 teaspoons cinnamon, nutmeg and cloves and stir to combine.  Stir the pumpkin mixture into the oat mixture.

Spread the bananas over the bottom of a greased 2 quart baking dish.  Pour the oatmeal mixture over the bananas and place in the preheated oven.  Bake for 35-40 minutes and allow to cool for about 5 minutes before serving. 

Combine the maple syrup, milk, egg,

Recipe source: adapted from Becky Bakes, originally from King Arthur Flour Whole Grain Baking

1 comment:

tori said...

I love the idea of baked oatmeal- let the oven do the work! Thank you- it's just gorgeous.

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