This recipe is good. REALLY good. Unless you absolutely despise oatmeal or pumpkin, you’ll LOVE this nutritious breakfast dish.
Doesn’t that look AMAZING? (Ok, I’m done with ALL CAPS, I promise. It’s just so yummy!) 🙂 The last time I served this, Boulder stuffed his face so quickly I barely got a picture of him…this was as he was putting the last bite into his mouth!
I’ve been making an effort to soak my grains lately (although I must admit, I only get it done about half the time, if that!) It’s easy to incorporate soaking into this baked oatmeal recipe.
This post from Passionate Homemaking explains the hows and whys of soaking grains. In a nutshell, soaking grains helps break down their phytates, which are substances that bind with minerals and prevent effective digestion. If eating grains seems to cause digestive problems for you, try soaking them first. You might notice a difference!
–If you’re not wanting to soak the oats, just leave that step out of the recipe.–
(Soaked) PUMPKIN PIE BAKED OATMEAL (adapted from this recipe)
1 1/3 c. rolled oats (I’ve also used half rolled, half steel-cut oats, and it turned out great!)
1 c. buttermilk
1 T. butter
1 c. pumpkin puree
1 T. ground flaxseed, optional
2 T. brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. salt
1 tsp. vanilla extract
2 tsp. butter, melted
1 1/2 T. brown sugar
3 T. chopped nuts
1/4 tsp. cinnamon
The night before you plan to make this recipe, combine oats and buttermilk in a glass bowl or baking dish. Cover and leave on the counter overnight.
The next morning, preheat oven to 350F. Put 1 T. butter in an 8×6″ baking dish (or similar size.) Place dish in warm oven until melted. Meanwhile, add pumpkin puree, flax, sugar, spices and vanilla to the oat/buttermilk mixture. Remove baking dish from oven and spread in the oat mixture. (Careful, don’t burn your hands on the hot dish!)
Return to oven and bake 20 minutes. Meanwhile, combine topping ingredients in a small bowl. After the 20 minutes, spread topping over the oatmeal and return to the oven for 7-8 minutes, or until topping is bubbly.
Serve warm with a drizzle of half-and-half or whipped cream, and maybe a bit of maple syrup!