Sunday, April 6, 2008

Pumpkin Baked Oatmeal

I heard of baked oatmeal for the first time just a few months ago. Perhaps I was the last to know. In any event, it's become one of my favorite breakfasts. Easy, healthful, and filling, the lumpy-liquid mixture bakes into a moist, dense cake. If you have any left over, it reheats well in the microwave for busy weekday mornings.

The recipe below is one I developed while experimenting with various, other baked oatmeal recipes. It is quite adaptable, so feel free to make adjustments according to what you have on hand. (Try replacing the cranberries, pumpkin, and pumpkin pie spice with chopped apple, applesauce, and allspice.) I like to top my serving with soy milk, and serve fresh fruit salad with a honey-vanilla-cinnamon dressing on the side.

Pumpkin Baked Oatmeal

2 3/4 cups old-fashioned oats or 5-grain blend
1/4 cup brown sugar, packed
3/4 cup raisins
1/2 cup dried cranberries
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
3 cups plain soy milk (or dairy milk)
2 beaten eggs
1 Tbs vanilla
1/2 cup chopped nuts

Combine oats, sugar, dried fruits, spices, and salt in large bowl. Combine remaining ingredients in medium bowl, then add to large bowl and stir until well blended. Pour mixture, which will be very runny, into an 8x8 inch, glass baking dish. Sprinkle nuts on top. Bake at 350 degrees for 50-60 minutes until center is set and firm. Serve warm. Makes 6 servings.


Welcome, Runners World Forum readers! I'm delighted that you're enjoying this recipe; I, too, find it to be excellent running fuel, though I confess that I only run during winter because my summers are too full of gardening and horseback endurance racing. Click here to explore other flegan recipes on Nightlife.


Anonymous said...

Guess what? You are not the last to know! I had no idea you could bake oatmeal! I'll have to try that one, and great pic too. I will certainly bookmark this blog :)

Tamara of In the Night Farm said...

Welcome, Becca! Enjoy the baked oatmeal -- glad I wasn't the *very* last to know! Tamara

LJB said...

Oo-oo-oo! I can't wait to try your recipe! I was just thinking about the next rhubarb whatever crumble after reading your notes on rhubarb coming up and wishing I'd put more in the freezer than I had, and come upon your baked oatmeal! Wow! Sounds delicious.

I'm glad you stopped by my horsey blog recently as that has led me to your blogs. We too have sheep, Jacob sheep who fortunately lamb quite successfully all on their own. I think your irrigating ideas and root cellar, etc. are great. More and more I aim for local orientation, however not ready to give up the occasional olive or papaya! *g*

Do you have a recipe for the honey/vanilla/cinnamon sauce?

Shani said...

Happy Monday!

I came over here to get this recipe via Sally at It looks delicious, and I thank you!! I can't wait to try it.

Have a lovely week!

Tamara of In the Night Farm said...

Welcome, ljb! For the honey-vanilla-cinnamon sauce, I combing about 1/3 cup plain (full-fat) yogurt, 1 tsp honey, a few drops of vanilla extract, and a pinch of cinnamon. Feel free to modify to suit your tastes.

East End Jenn said...

Made this for out-of-town guests - we all lvoed it!

Anonymous said...

That picture made me HUNGRY!
And now your recipe comes East.
We are big fans of old-fashioned oatmeal, so this should be a real thrill to chow down on in the morning. Thanks!

kd said...

I'm new to this blog. Thank you. I tried a non-baked pumpkin oatmeal this morning and it was yummy, so I wanted a baked one. My parents are coming in town in October and they love oatmeal as well - so we'll definitely be eating it then!