There is nothing more comforting and nourishing than baked oatmeal on a cold Autumn morning. My family and I love steel cut oats. Unlike rolled oats, they do need a longer cooking time which is why my preferred way of cooking them is to bake them. On my site, you’ll find other flavored oatmeal recipes like Baked Apple Pie, or Baked Nectarine Cranberry. It’s so easy to soak the grains overnight, mix them up an hour before the babies wake and throw them in the oven. Easy peasy! (Sorry, had to throw that in, lol! I’ve been seeing that phrase used all over the blogosphere and think it’s super fun!)
What I really enjoy about oatmeal in the morning are all of the health benefits you gain especially during the cold and flu season. Study after study has proven that oatmeal lowers cholesterol levels, reduces your risk of cardiovascular disease, lowers your risk of type 2 diabetes and the fiber in the whole grains protects us from breast cancer. What I found increasingly interesting is that oatmeal can enhance your immune response to infection and can protect against childhood asthma. Now that’s a powerful way to start your morning right! (For a complete list of health benefits and studies, please visit Worlds Healthiest Foods: Oats)
I’ve had so much fun experimenting with different flavours and my favorite thing about baked oatmeal is my kids LOVE it! They literally gobble it down!
Pumpkin Pie Oatmeal is one of my favorites of this season so far 😉 A combination of pureed/diced roasted pumpkin, real maple syrup, pumpkin pie spices, and roasted walnuts. The flavors really compliment each other. The roasted walnuts create a deep flavor that is finished with the sweet overtones of diced roasted pumpkin. Not too sweet, just right! Any type of pumpkin can be used. Of course there’s always a can of Libby’s pumpkin, but for me and my family we like the taste of fresh pumpkin. Libby’s has such a powerful taste of what pumpkin should taste like. I find, using real pumpkin, roasted and pureed, gives a sweeter, fresher taste. My kids honestly assumed the diced pumpkin in their oatmeal was fruit. I know what you’re thinking, but who has the time to roast a pumpkin. Here’s a plan!
In the evening, right after supper, grab a pumpkin. Cut it into quarters, set your oven to 425 degrees, toss the pumpkin directly on the oven tray’s, flesh side up and let that roast for 20 – 30 minutes or until tender. Once it’s done, let it cool, scoop the flesh out, puree in a food processor or blender (adding a bit of warm filtered water) or dice, and freeze in baggies. I freeze mine in 1 cup increments! Ta dah!! Fresh pureed pumpkin ready to be used in all sorts of different recipes! Easy Peasy!!
So now that you know how easy using fresh pumpkin can be, let’s get on to the recipe!
Baked Pumpkin Pie Oatmeal Topped with Roasted Walnuts and Drizzled with Real Maple Syrup
- 1 1/2 cups steel cut oats
- 3/4 cup pureed roasted pumpkin
- 3/4 cup diced roasted pumpkin
- 1/4 cup full fat milk
- 1/4 cup real maple syrup
- 1 farm fresh egg
- 1 tsp pumpkin pie spice (you can substitute for 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves)
- 1/4 cup walnuts
- Soak the oatmeal overnight in filtered water. To help aid in digestibility, add 2 tbls of an acid medium such as whey, yogurt, or kefir.
- The next morning, drain the oats.
- In an oven proof dish, mix in all ingredients except the walnuts.
- Bake in an 350 degree oven for 45 minutes.
- 20 minutes before the oatmeal is done, put the walnuts on a cookie sheet and roast alongside the oatmeal.
- Serve your oatmeal with cold milk, drizzled with real maple syrup and topped with the roasted walnuts.
This post is part of Real Food Wednesday’s Hosted by Cheeseslave and Kelly the Kitchen Kop.