Baked Pumpkin Oatmeal

I’ve seen baked oatmeal – sometimes called “boatmeal” – mentioned on blogs for a while now. With half of a can of pumpkin left after making my scrumptious baked bean cornbread casserole, this morning seemed like the perfect time to give baked oatmeal a whirl. I used Chocolate Covered Katie’s recipe with a quarter cup of pumpkin, a quarter cup of milk, 1.5 T of Grade B maple syrup to sweeten and I omitted the nutmeg. Sorry nutmeg, sometimes you’re just too powerful.

Bowl of pumpkin oats

 

I didn’t know what to think of it with my first bite, but by the second I was in love.  Warm, mellow, slightly sweet, subtle flavors of pumpkin, cinnamon and maple along with a bit of a chew. It is a lot like a big cookie, and somehow reminiscent of french toast. Must be the syrup and cinnamon. Without the added granulated sugar, butter or egg, it’s just about as good for you as regular oats but it has a richer texture. For me it was even more filling, since I’m used to just 1/3 of a cup of oats without any milk.  I was set for a good 4 hours, which is unusual for this girl!

You can try other sweeteners, but I thought the syrup worked well. In a previous life, I used to give tours of a forest and explain the maple sugaring process. It has a fascinating history full of legends and science fun facts.  Did you know it takes 40 gallons of maple water drained from a tree to make just one gallon of syrup? It doesn’t hurt the tree so long as you wait for the tree to be large enough. Real syrup also comes in different grades and even subsections of each grade. Grade A Light is the most delicate of flavors, down to a richer Grade A Medium, Grade A Dark, and the richest of all, Grade B. While saving many a cup of untouched but pre-poured samples from their sad fate in the garbage can, I certainly acquired a taste for the stuff. No more pancake HFCS for me! After giving so many tours and taking votes during side-by-side taste test comparisons, I can safely say people are very opinionated when it comes their syrup. Personally, I find Grade B the most satisfying but I do like ‘em all. Mixed into baked goods, maple just screams winter coziness.

This made for the perfect Sunday treat breakfast, but during the week I think I’d like this better as my dinner #1, aka mid-afternoon-meal. Breakfast, lunch, or dinner it will definitely be making a repeat performance in my kitchen.

Go ahead, give it a try.

Spoonful of oats

 

pumpkin baked oatmeal nutrtition

Nutrition Facts calculated with the Recipe Builder on caloriecount.com

7 Comments to “Baked Pumpkin Oatmeal”

  1. So happy you came over to our side:) Can I chuck the Eggo now? Next, you will have to give up bisquick.

  2. I love the second picture!!

  3. Awww! I am so so happy you tried it… and that second photo looks especially delicious (and the first one’s a really good photo!).
    Happy Sunday, pretty lady!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>