I keep this blog ‘o mine up and running for a number of reasons:
1. Around Thanksgiving every year the Yes, You Can Make Pumpkin Pie Without Evaporated Milk post gets a lot of web traffic, and frankly, that just cracks me up. (The traffic to that post basically pays for the annual web hosting fees to keep this whole thing going, so why the heck not.)
2. The Intermittent Fasting post continues to be visited regularly as well, and I still love IF and want to keep that post up too.
3. The blog is my virtual recipe box that I come back and search when I need to see how I made something once before.
(Bonus Reason #4: nostalgia. I admit it.)
But back to Reason #3: I had the thought to make baked pumpkin oatmeal for breakfast one day this week, I came to the blog to double check the proportions and ingredients… only to find that I’ve never blogged about baked pumpkin oatmeal. (The horror! OK, not really.)
So it’s time to remedy that, and add this recipe to my online collection for me, and for you too.
Baked Pumpkin Oatmeal
1/4 c butter, softened
1/2 c brown sugar
1 (15 oz) can pumpkin puree
2 large eggs
2 1/2 c rolled oats
1/2 tsp baking powder
1 tsp cinnamon
dash of nutmeg, cloves, allspice, ginger (all optional)
pinch of salt (skip if you used salted butter)
Preheat oven to 350. Cream together butter and brown sugar in a medium sized bowl. Stir in pumpkin and eggs. In a separate bowl, combine oats, baking powder and spices, and then slowly stir dry ingredients into wet ingredients. Pour mix into a greased 8 x 8 baking dish, bake for 30-35 minutes, or until it looks cooked all the way through.
So maybe it’s been a while since the camera I use for blogging has seen the light of day. And maybe the 4 year old was quite intrigued with said camera. And maybe I let him run off and play with it while I was tending to other things in the kitchen. And maybe I agreed to paint his toe nails pink when he asked me to “paint mine too!” before baked pumpkin oatmeal started to come together. Maybe.
A few final notes on the oatmeal:
If you’re so inclined, add a handful of raisins, chopped pecans or walnuts, or peeled chopped apple when you’re mixing everything together. I would have been happy to add any/all of those ingredients, but I wanted everyone to eat it, so I had to skip anything extra lest it be completely refused by the middle child because of too many variables with texture.
We poured a little maple syrup over this after it was served and still hot. When it was cold, I cut a chunk out and smeared some peanut butter on it for a snack.
Baked Pumpkin Oatmeal recipe has been officially blogged. Mission complete.