Do you often find yourself rushing in the morning? This baked oatmeal from Allison of The Sprouting Seed is a great make-ahead solution! Thank you for sharing your recipe, Allison! ~ Mommypotamus
We first moved to Budapest . . .
When the snow was melting and the warm, fragrance of spring tickled our noses. Months passed before pumpkin ever came to mind. But, as spring turned to summer and summer slowly eased into fall, whispers of “pumpkin” emerged on the lips of every expat in the city.
Pumpkin! What a great flavor to celebrate shorter days, falling leaves, and crisp, chilly weather. I searched high and low at the local farmer’s market for a pumpkin that I could roast and de-flesh, but never succeeded. Butternut squash was a suitable second, but I still longed for that down-home pumpkin flavor. I was
desperate. I finally found a few cans of pumpkin in an underground store that sold expat-prized foods for the cost of a kidney. Never did I think I would shell out $7 for a can of the good stuff, but after a season of searching, it was worth it. I rationed every bit of it, only using it for pie on Thanksgiving Day.
Now that my family and I live in the States again, I’ve become a pumpkin
Pumpkins for decorations around my house, pumpkin-spiced latte for a warm drink, even pumpkin pie baked oatmeal for breakfast.
Soak it in, my friends. Enjoy this season and get your fill of this delicious autumnal treat!
- 2½ C rolled oats (old fashioned, not instant)
- ¼ C sprouted wheat flour (may substitute for spelt or GF buckwheat flour)
- 2 Tbsp. yogurt, kefir, buttermilk or apple cider vinegar (acidic medium for overnight soaking)
- 1 C milk
- 1 C pumpkin puree (here's how to make your own)
- 4 pastured eggs, lightly beaten
- 2 Tbsp. melted butter or coconut oil
- up to ½ C honey or maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can't find it locally this is a good brand.)
- 1 tsp. baking powder, preferably GMO-free (Here's a good brand, and here's how to make your own)
- 2 tsp. vanilla
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ⅛ tsp. ground cloves
- 2 Tbsp. butter
- ¼ C sprouted wheat flour (may substitute with preferred flour)
- ½ tsp. ground cinnamon
- 1 tsp. honey or maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can't find it locally this is a good brand.)
- (The night before)
- Combine oats, sprouted flour, and acidic medium in a bowl. Pour filtered water
- until the mixture is covered. Soak the mixture overnight.
- (In the morning)
- Preheat oven to 350 F and butter a 9×13-baking dish.
- Transfer the soaked oat/flour mixture into a colander and drain completely. Put the drained mixture in a large bowl.
- In a medium bowl, combine all the wet ingredients and spices (except the crumb topping) and mix together. Pour the wet ingredients into the large bowl and mix with the soaked oats. 5. Pour the batter evenly into the buttered baking dish.
- With your hands, work together the crumb topping in a small bowl until large clumps form. Sprinkle evenly over the top of the oatmeal.
- Bake at 375 F for about 30-45 minutes, or until center is set. Let cool for 5 to 10 minutes.
- This is a creamy, pumpkin porridge. The consistency is similar to stovetop soaked oatmeal, but richer in texture and taste.I like to top the Pumpkin Pie Baked Oatmeal with fresh whipped cream, honey, and crispy nuts.
Allison Jordan blogs at The Sprouting Seed. She’s a nutritionist with a B.S. in Nutritional Science and a full-time mom. Allison got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life. Connect with Allison on Facebook, Pinterest, and Twitter.