Pumpkin Oatmeal

Pumpkin Oatmeal

Since our discovery with Ellie Krieger's Vanilla Spice Oatmeal that our heart healthy oatmeal breakfast doesn't have to be boring, we have  opened our minds to new recipes.  As last week's heatwave has vanished, our mornings have turned a bit chilly and a toasty bowl of steaming, flavored oatmeal really hits the spot.  Thanksgiving's pumpkin theme turned us to pumpkin for breakfast in the form of a delightful, pumpkin pie reminiscent oatmeal.

Two versions of the spice laden oats have graced our tables this past week.  Both were popular and somewhat similar, but different enough to give you both versions.  Liv preferred the oven baked version, slightly sweeter and enhanced with a touch of orange peel while my son preferred the stove-top, more porridge-like version, made dairy free.  

With the ability to bake the oven version in advance, it makes a nice early morning alternative.  Simply mix and bake the evening prior, store in the fridge overnight and reheat quickly in the microwave for a quick, flavorful and heart healthy start to your day.  The Walnut Streusel gives a nice crunch and an additional flavor boost.  This being our first experience with baked oatmeal, we were a little surprised with the denser, almost muffin-like texture.  I'm thinking that if I tipped the oatmeal out of the ramekin it would most definitely hold it's shape - not the usual "porridge-like" texture that I'm used to, but wonderful nonetheless.  The small amount of freshly grated orange peel added a wonderful layer of flavor.

Baked Pumpkin Oatmeal with Walnut Streusel

The stove-top version gives a nice steaming bowl of hearty goodness in about 10 minutes.  Flavored with the pumpkin and pumpkin pie spices, studded with plumped raisins and dried cranberries and topped with generous scoop of walnut pieces, this steaming bowl is sure to warm you from head to toe.

Baked Pumpkin Oatmeal

Oatmeal:

1 cup old fashioned oats, not quick cooking

1 Tbs ground flax meal

2 1/2 Tbs brown sugar

1/2 tsp cinnamon

1/8 tsp ginger

1/8 tsp nutmeg

1/8 tsp salt

3 Tbs raisins or dried cranberries

1/2 tsp vanilla

3/4 cup pumpkin puree

1/4 tsp freshly grated orange peel

1 cup milk

1/4 cup water

Streusel:

1/4 cup chopped walnuts

2 tsp butter, melted

1 Tbs brown sugar

2 tsp wheat germ

pinch of salt

Combine the dry ingredients, oats through raisins, and whisk to combine.  In a separate bowl combine the pumpkin, orange peel, milk, water and vanilla.  Whisk to combine.  Add the wet ingredients to the dry ingredients, stirring until combined.  Let mixture stand on the counter for about 1/2 hour.

While the mixture is resting, preheat oven to 375º and spray 4 individual sized ramekins with cooking spray.

After allowing the mixture to rest, ladle into the ramekins.  Place on a foil lined baking sheet and bake for about 10 minutes.  

While the oatmeal is baking, mix together the streusel ingredients.  At the 10 minute point, remove the baking sheet with the ramekins and divide the streusel evenly.  Return the baking sheet to the oven and continue baking for about 10 more minutes, or until the oatmeal is set.  

Remove from oven and allow to cool slightly.  Serve with milk if desired.

Stove-top Pumpkin Oatmeal

1/2 cup old-fashioned oats

1 cup milk or milk alternative

1/4 cup pumpkin

1/4 tsp cinnamon

1/8 tsp ginger

2 pinches nutmeg

1 pinch cloves

1 pinch salt

1/4 cup raisins or dried cranberries

honey, walnuts and milk for serving

Place first 9 ingredients (oats through raisins or cranberries) into a saucepan over medium heat and stir to combine.  Just as the mixture begins to boil, reduce heat to low and simmer, stirring occasionally, about 5 minutes.

When done, remove from heat and pour into a bowl.  Top with a drizzle of honey, a sprinkle of walnuts and milk if desired.