Wednesday, October 9, 2013

Pumpkin Baked Oatmeal {Gluten Free}

I am always excited when new recipes happen, especially when they include pumpkin :)
Last year I was able to join some local bloggers for a meet up at The Tomato Pie Cafe and had my first taste of pumpkin baked oatmeal. I have a baked oatmeal recipe that I like just fine. It freezes well and is warm and comforting on cold mornings. But I have not been able to get the pumpkin oatmeal out of my head! So I finally decided to try one that would work for me and boy did it ever work! I could have probably eaten the whole batch at once! The recipe makes 12 muffins + 1 extra ramekin full, or you could make the muffin cups a bit more full. This works well if you are going to freeze them or want them already portioned. You could also put into a glass pie pan to bake although you might have to increase the time.

Pumpkin Baked Oatmeal

2 c rolled oats (gluten free if needed)
1 c pumpkin puree (make your own from a pie pumpkin or neck pumpkin)
1/2 c sucanat
1 T cinnamon
all spice, nutmeg, ginger about 1 tsp each
2 tsp baking powder
pinch of salt
1 c milk of choice or water
2 eggs
1/2 c coconut oil (can also use butter but I love cooking with coconut oil for the health benefits and the finished product did not have a coco-nutty flavor if you don't like that)
1 T vanilla extract
Optional: raisins, craisins, walnuts, pecans, flax seeds

Preheat oven to 350 degrees. Coat a pie pan with nonstick spray or use muffin tins.  In a large bowl, mix together wet ingredients. Add the dry ingredients and mix well. Pour into pie pan and bake about 35 minutes, approximately 20 minutes for muffin tins.

P.S. PLEASE store in the refrigerator as it will go rancid too quickly if not. I noticed some moisture inside the container after only 2 days and it was already going bad! I wished I hadn't rationed it out and just eaten it all like I wanted ;)
With a little milk from the local dairy


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