Here’s a Double-Whammy of Health Plus Yummy Taste!
Since pumpkin is so good for us, and apples are so good for us, how about a recipe that brings the two together? A double-whammy of health plus yummy taste!
I found a recipe a few years ago that does just that, and is it ever scrumptious. If you’d like to add another dish to your breakfast or brunch collection, this may be it.
This is a breakfast that both adults and kids will love. While the texture is similar to a muffin or cake, it’s sweet without being too sweet and a great alternative to stovetop oatmeal. And it’s a great pre-prep option because it holds up well for 4-5 days in the refrigerator. It also presents well; you can fan thinly-sliced apples on top to give it an extra special look.
Or, you can freeze it the same way you’d freeze baked muffins. Let it cool completely, then cut it up into individual portions. Wrap each portion in plastic wrap and store them in an airtight container or plastic freezer bag. To defrost a portion, simply let it sit out on the counter for 15-20 minutes or pull a piece out the night before and let it defrost in the refrigerator.
The internet shows several versions of this recipe, but our very favorite is from Danae, of www.reciperunner.com. She says that it’s one of their family favorite traditions to serve this Thanksgiving morning—it’s special, delicious, and holds everyone over until the big dinner occurs.
I’ve found it’s an easy, hearty breakfast option for on-the-go and for a crowd. Full of fiber, vitamins and spice, this baked oatmeal has our entire kitchen smelling like a fresh breath of fall!
Apple Pumpkin Baked Oatmeal
1 cup unsweetened pumpkin puree
1 1/2 cups unsweetened almond milk (or milk of choice)
1 flax "egg" (see NOTE below)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 apple diced
2 cups rolled oats (gluten free, if needed)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
TOPPING
1 1/2 tablespoons sugar
3/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350° F. and spray a 9x9 or similar baking dish with cooking spray.
In a large bowl whisk together the pumpkin, milk, egg, maple syrup and vanilla. Add in the remaining oatmeal ingredients and stir together. Pour the mixture into the baking dish and top with the cinnamon sugar mixture.
Bake the oatmeal for 30-35 minutes or until it's golden and set. Let the baked oatmeal rest for 10 minutes before serving. Serve with maple syrup or Greek yogurt if desired.
NOTE: 1 flax “egg” is made by combining 1 tablespoon flax seed into 2 tablespoons water; stir well so all seeds are mixed into the water. Allow mixture to sit for 15 minutes (until highly gelatinous). Use in replacement of 1 whole egg.
In a large bowl whisk together the pumpkin, milk, egg, maple syrup and vanilla. Add in the remaining oatmeal ingredients and stir together. Pour the mixture into the baking dish and top with the cinnamon sugar mixture.
Bake the oatmeal for 30-35 minutes or until it's golden and set. Let the baked oatmeal rest for 10 minutes before serving. Serve with maple syrup or Greek yogurt if desired.
NOTE: 1 flax “egg” is made by combining 1 tablespoon flax seed into 2 tablespoons water; stir well so all seeds are mixed into the water. Allow mixture to sit for 15 minutes (until highly gelatinous). Use in replacement of 1 whole egg.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I’ll conclude with one more thought. You’ll notice this recipe calls for vanilla extract. However, this is a perfect recipe for substituting vanilla paste, if you happen to have any. In an earlier newsletter, I mentioned the wonderful benefits of vanilla paste—one being how its flavor shows up deeper in the end product, because it doesn’t bake out. Rounding out the flavors of pumpkin and apple with rich vanilla is a guaranteed success!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
