oh yes folks, the day has finally arrived where I, Zoe Jade Bateman, FINALLY make something that I pinned on pinterest. and not just anything, I made a healthy breakfast option (two things about me; one, I never eat breakfast. unless you count a litre of coffee as breakfast. and two, I don't really do healthy.) so this was a bit of an odd thing to pick admittedly, but what drew me in was the pumpkin. I LOVE PUMPKIN. like, a lot. my sister bought me a tin of pumpkin puree from an American food store, and I wanted something to make with it. it was a big tin, and this recipe only used half of it, so I think I will use the other half to make some pumpkin muffins... I got the recipe from Budget Bytes originally (her site is awesome - definitely going to make some more of her recipes!)
this is what it looks like fresh out of the oven - a bit like the dry plains of Africa, when the ground starts to crack... (YUM)
I served mine up with soya milk, but you can add anything you like - have it with yogurt, fruit, maple syrup, cream.... go crazy! it doesn't look like the most appetising thing ever, and the texture is a BIT weird at first (actually, it's a lot weird.) but it's easy and quick to make, it really fills you up, it warms you up, and it's about as healthy as a bowl of porridge! WOO! the recipe is below if you want to try making your own.
BAKED PUMPKIN OATMEAL RECIPE
you will need:
- 15oz pumpkin puree
- half a cup of brown sugar
- 2 eggs
- pinch of salt
- half tsp cinnamon
- half tsp nutmeg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1.5 cups milk (you can use milk subs though - I used soya milk in mine)
- 2.5 cups scottish porridge oats
- preheat the over to 200 degrees celsius. whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. whisk in the milk slowly.
- mix the dry oats into the pumpkin mixture. pour the pumpkin oat mixture into a shallow ovenproof dish. cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
- serve hot right out of the oven or refrigerate until ready to serve. can be eaten cold or reheated.