We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed. Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge. Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.
Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin. This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.
Pumpkin Pie Baked Oatmeal
- 1 – 15 ounce can of pumpkin
- 2 ½ cups old-fashioned oats
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 ¼ cup milk
- ¼ cup sliced almonds (optional)
- ½ cup raisins (optional)
Preheat oven to 350°. Coat a 12-count muffin tin with cooking spray.
Combine all of the ingredients in a large mixing bowl. Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.
Bake for 25 – 30 minutes. Serve hot right out of the oven or refrigerate the baked oatmeal portions. A quick breakfast for days to come!
The oatmeal can be served warm with a drizzle of milk or maple syrup.
Muffins with only two ingredients? I saw this recipe on Pinterest and was totally skeptical! So now that I tried it – get out that healthy can of pumpkin and celebrate autumn!
Kid & Mom approved – great snack for a lunch box or afterschool treat.
For this batch, I used a chocolate cake box mix and one 15 ounce can of pumpkin. With an electric mixer, combine the ingredients. Add a couple of tablespoons of milk to moisten the batter if needed. For kicks, add 1 teaspoon of pumpkin pie spice…spice it up! With a little research you can use any flavor of cake. I am sure that spice cake would be pretty yummy.
For mini-muffins: Bake in a 350° oven for 15 minutes or until a toothpick comes out clean.
Store these moist cupcakes using Sweet Stackers stackable food storage trays. The trays separate and divide your food items in one container without a mess – visit sweetstackers.com!
A healthy way to start the morning with the flavor of pumpkin pie! Yummy!
Here is a great way to use up your pie pumpkin and their seeds! My last post describes how I roasted pumpkin. This pumpkin pie granola is made with oats, almonds, roasted pumpkin and pumpkin seeds and a little sweetness from pure maple syrup. The special ingredient is flavoring it with pumpkin pie spice!
Pumpkin Pie Granola
4 C old fashioned oats
1/2 C sliced almonds
1/4 C roasted pumpkin seeds
2 TB butter
1/4 C pure maple syrup
4 heaping TB fresh roasted pumpkin or pumpkin puree
1 TB pumpkin pie spice
1/4 tsp salt
In a large mixing bowl combine the oats, almonds and roasted pumpkin seeds. In a small mixing bowl melt the butter, then add pure maple syrup, roasted pumpkin, salt and pumpkin pie spice. Mash up the roasted pumpkin into the mixture. Pour the wet ingredients into the dry ingredients until all of the dry ingredients have been coated evenly. Spread onto two cookie sheets.
Bake in a 350° oven for 10 minutes, then stir. Bake for another 10-15 minutes until they start to turn golden brown.
We woke up to our first dusting of snow. A perfect day to enjoy a comforting bowl of homemade pumpkin soup to celebrate the season!
We had a few small sugar or pie pumpkins leftover from Halloween decor. I finally decided to use them for my cooking and baking. It is so easy, but the hardest part is cutting the pumpkin. I roasted the pumpkin by cutting them in half, scooping out the stringy pulp and seeds and then laying them cut side down in a low roasting pan with a 1/4″ of water on the bottom of the pan. I baked in a 400° for one hour. I now have enough roasted pumpkin for soup and two pies, plus some that I will freeze for my pumpkin pancakes.
4 TB butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
4 C fresh pumpkin, roasted and diced
1 TB thyme leaves
6 C chicken stock
1 C plain yogurt
1/2 C half & half
Salt and freshly ground pepper
Melt butter in a large dutch oven and add onions, carrots, apple and pumpkin. Sautee on medium heat until the veggies and fruit are softened, stirring often. Sprinkle the dried thyme over the mixture, then add chicken stock. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Puree the soup using a blender or immersion blender. Soup tastes great if served like this or cream it up by adding yogurt and half & half. Salt and pepper to taste.
Note: Soup can be frozen for later use.
Here’s one of those easy recipes that you can make from scratch in a pinch….no need to buy ready-made pancake mix! It is easy, quick and has whole wheat flour and cornmeal which are both whole grains. This recipe is great by itself, but to change it up (as we do every weekend) and add extra nutrients, I add different fruit…bananas, blueberries, strawberries, peaches and even canned pumpkin. Depending on the fruit, you can mash it or chop it into small chunks. For an extra special treat, add a small amount of chocolate chips to each pancake…we drop about 5 chips on top after the batter is poured on the griddle. The kids are super happy about that!
1 C all-purpose flour
1/2 C whole wheat flour
1/4 C cornmeal
1 TB baking powder
1 1/2 C milk
2 large eggs
2 TB brown sugar
1/2 tsp vanilla extract
1/2 C to 3/4 C fruit – optional
Here’s a tip – I measure out 3/4 C canned 100% pure pumpkin for this recipe. With the remaining pumpkin, I measure the rest in 3/4 C increments and place in small freezer bags laying flat in the freezer. Next time you make pancakes, a bag of pumpkin will thaw quickly in water as you are preparing the other ingredients.