Friday, November 30, 2012

Baked (In a Pumpkin) Oatmeal

I initially discovered this concept last year. I knew my life would never be the same. It was featured in one of the blogs I was reading at the time, and we made it several times last fall. 

And it was delicious. 

(you'll notice in the above photo that I couldn't even make it off the pan without sticking my spoon in there)

So, this year - once Halloween was done, and Thanksgiving gobbled off - I found myself in possession of a still-good sugar pumpkin. And an extremely obvious meal to turn it into!

I mean, who doesn't want to eat their oatmeal out of a pumpkin??

Hopefully you've still got one leftover from the last round of holidays. If not, you better get yourself to the grocery store before they replace the pumpkin bin with bushels of holly. 

Start off with the pumpkin. You want the small ones - known as sugar pumpkins. 

Cut off the top and remove the seeds and gunk. 

In a large bowl, mix together the melted butter, apple sauce, egg, baking powder, spices, and brown sugar.

Add in the oats, apples, milk, and heavy cream.

Pour into pumpkins. 

Sprinkle with more brown sugar.

Bake for 45 minutes or so.It depends on how thick your pumpkin is.


Baked (In a Pumpkin) Oatmeal
Serves 2
Adapted from Cooking With My Kid

2 sugar pumpkins
1 tbsp melted butter
1 tsp baking powder
1/2 c. apple sauce
1/2 tsp cinnamon

1/4 tsp allspice
1/4 tsp ground cloves
2 tbsp brown sugar
1 egg

2 c. old fashioned oats
1 c. lowfat milk
1 apple, diced (granny smith, pippin, or any baking apple works best)

3 tbsp heavy cream
extra brown sugar for sprinkling
extra milk for splashing (optional)

Preheat the oven to 375. Cut the top off your pumpkins and scoop out the seeds and gunk. In a large bowl, mix together the melted butter, baking powder, apple sauce, cinnamon, cloves, allspice, brown sugar, and egg. Add in the oats, milk, apple, and cream. 

Pour the oatmeal into the pumpkins. Sprinkle with more brown sugar. Place on a baking sheet and bake for 45-60 minutes, until pumpkin is soft. It really depends on your pumpkin.

You can also bake this in ramekins - and miss all the pumpkin fun. Just knock 10 minutes off the baking time.

Eat by scooping part of the pumpkin with your spoon and mixing with a bite of oatmeal..... mmmm.....

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