So it's officially fall. Time for pumpkin. Actually, M and I are always game for pumpkin, but it just seems especially wonderful in the fall. The color is perfect and vibrant, the texture is as soft as your favorite worn-in sweatshirt, and the spices that usually go with it just can't be beat. It's heavenly any time of the day, but it just seems extra special to indulge in pumpkin-laced treats first thing in the morning.
I chose baked oatmeal for our first heart and belly warming pumpkin meal of the season. The night before had been emotionally draining and I knew a baked pumpkin dish and a good cup of creamy coffee would be just what I needed. It sure was. Creamy and comforting, it was just what the doctor ordered.
Baked Pumpkin Oatmeal
Ingredients:
6 TBSP unsalted butter, divided
2 medium Granny Smith apples, chopped (I left the peels on.)
2 medium Granny Smith apples, chopped (I left the peels on.)
1/4 c. plus 2 TBSP brown sugar, lightly packed, divided
2 1/4 tsp. ground cinnamon, divided
2 1/4 tsp. ground cinnamon, divided
1 c. walnuts or pecans, coarsely chopped
4 c. old-fashioned oats
1/2 c. unsweetened dried cranberries (optional)
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
4 c. very hot water
2/3 c. pumpkin puree
½ c. milk
½ c. milk
1/4 c. maple syrup
2 tsp. vanilla extract
2 tsp. vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Spray or butter a 2-qt. casserole or baking dish.
2. Melt 2 TBSP butter in a
medium skillet over medium-high heat. Add chopped apples, 2 TBSP brown sugar, and 1/4 tsp. cinnamon. Sauté, stiring occasionally, about 2 minutes. Add nuts and sauté 2 minutes more. Remove from the heat.
3. Meanwhile, pour oats, remaining brown sugar, maple syrup, remaining 2
teaspoons of cranberries, salt, cinnamon, nutmeg and cloves into dish. Pour hot water over and stir until mostly combined.
3 comments:
I think the doctored ordered this for me, too! :)
I'm always game for pumpkin!
This looks like the perfect start to fall!
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