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Saturday, November 14, 2009

Pumpkin Cranberry Apple Baked Oatmeal

I have a 15 mile run tomorrow and I definitely need some good fuel food.  I found this recipe a few weeks ago and, like all fall dishes, it appealed to me.  The aroma that comes from the oven is amazing!

Pumpkin Cranberry Apple Baked Oatmeal
adapted from My Kitchen Addiction who adapted from Two Peas and Their Pod

  • 2 cups old fashioned oats
  • 1/3 cup wheat bran
  • 1/3 cup dark brown sugar, packed
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup cranberries
  • 1 1/2 cups milk
  • 1/2 cup pumpkin puree or applesauce
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup apple, chopped (skins are fine)
  • 1/3 - 1 cup pecans or walnuts, chopped.
  1. Preheat the oven to 375°F.  
  2. Spray a baking dish (use small glass baking dish, 8x8) with cooking spray and set aside.
  3. In a large mixing bowl, combine the oats, wheat bran, brown sugar, cinnamon, salt, baking powder, and cranberries.  
  4. In a separate bowl, combine the milk, pumpkin puree or applesauce, melted butter, egg, and vanilla, whisking until the mixture is smooth.
  5. Pour the wet mixture into the dry mixture, and stir to combine all of the ingredients.  
  6. Add the apple and combine with the wet oatmeal mixture.  
  7. Spread the oatmeal into the baking dish, and sprinkle with nuts.
  8. Bake for about 20 minutes, until the oatmeal has set and the top is golden. 
  9. Serve warm, topped with additional milk, if desired.
To reheat leftovers, add some milk before you pop it in the microwave.  Enjoy!

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