After a long, beautiful fall and temperate early winter, cold temperatures have made their way to the midwest. I remember as a kid, my mom always pushed a warm breakfast on cold mornings. This recipe comes from my friend, Mags at The Other Side of 50. She tells the best stories and shares fabulous recipes.
A few Sunday's ago, I opened the egg carton to find I had only one egg. Okay what to make for breakfast? I remembered Mags recipe and had a cup of leftover pumpkin. I substituted honey for the maple syrup and used cinnamon, nutmeg and a dash of cloves in place of the pumpkin pie spice. If you're like me and don't love plain oatmeal, give this recipe a try. It makes a delicious, warm your tummy breakfast that would make my mom proud.
Baked Pumpkin Oatmeal
Courtesy of The Other Side of 50
1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped
Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,
In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)
In another bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.
Add the wet ingredients to the dry ingredients and combine well. Pour into prepared ramekins and top each with 1/2 TBSP of chopped pecans.
Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.
I am linking this to Tasty Tuesday's and Tuesday's at the Table.