Pumpkin Baked Oatmeal

If you've been reading very much of my blog, you know that baked oatmeal is one of my favorite breakfasts to fix - especially on cold mornings. It was one of my first recipes to share with you - and for good reason. I've probably made baked oatmeal more than any other recipe in my life. We have a history, baked oatmeal and I.

So when I saw some people talking about baked pumpkin oatmeal on my twitter feed the other day, you can imagine my excitement. Why hadn't I ever thought of this, what with my love for pumpkin and baked oatmeal and all ... why hadn't I ever combined them? I've put apples and raisins in it on many occasions, but never pumpkin. I must confess I didn't click on any of the links in that feed - a combination of being in a hurry and also wanting to come up with my version based purely from my original baked oatmeal recipe.

I woke up to freezing temperatures this morning and just happened to have some leftover pumpkin in the refrigerator from some pumpkin muffins the other day (which I forgot to photograph for you!), so I threw this and that into the bowl and we had pumpkin baked oatmeal this morning.

And it is good ... and perfect for this time of the year.

By the way, did you realize that Thanksgiving is only 15 days away? I had a mini panic attack when I realized that, but I'm starting on the prep early next week so I should have plenty of time. Tomorrow, I plan on posting my Thanksgiving menu for you. I don't have all of the recipes from my menu on this blog, but I hope to have a few more of them for you before the big day, and will create links within my menu as I get them posted.

For now, go make some of this oatmeal if you can tolerate gluten-free oats.

Projected prep time: 5 minutes; Projected bake time: 35-40 minutes
(Printable Recipe)


2 cups certified gluten-free rolled oats
2 large eggs
1 cup pumpkin puree
3/4 cup milk
1/2 cup packed dark brown sugar
1 1/2 Tbsp. oil
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. kosher salt
1/8 tsp. ground ginger
Dash of ground cloves

Preheat oven to 350 degrees.

Mix all ingredients and pour into an 8x8 baking dish. Bake 35 to 40 minutes, or until baked all the way through and feels somewhat firm to the touch.

Enjoy!

Pomegranate Cranberry Nutella No-Bake Cookies

Today is World Nutella Day. I didn't know that when I made these a few days ago, but I found out a few hours after I'd finished. Naturally, I decided to save the post in honor of this fabulous day. Don't forget about my Bananatella Cream Bites when you're whipping up your gluten-free nutella recipes today!

I'd actually been making these as something for a Valentine's Day option, because what can be better than chocolate, nutella and sweet red pomegranate-infused cranberries melted together to celebrate with your honey?

I adapted this recipe from the "Chocolate Unbaked Oatmeal Cookies" from the Miss Rodeo America Cookbook printed in 1995 that my mother-in-law gave me a long time ago. (She was a Miss Rodeo America.)

Projected prep time: 15 minutes; Projected cook time: 5 minutes
2 c. sugar
1/4 c. unsalted butter
1/2 c. milk (plus more)
1/4 tsp. salt
2 1/3 c. certified gluten-free oats
1 c. pomegranate Craisins
1/2 c. nutella
4 tbsp. unsweetened cocoa powder
1/2 tsp. vanilla

Please note that not everyone with celiac can ingest gluten-free oats as I explain in this link.

Place your oats in a bowl and drizzle a little milk over them and let them sit for about 5 minutes. You don't want to get them wet, you just want them damp enough to soften them. Original no-bake cookies call for quick oatmeal, so that's why you're doing this.

Combine sugar, butter, salt and 1/2 c. milk into saucepan and heat over low-medium heat until sugar dissolved, then cook for about a minute longer, then add vanilla.

Add your oats, and heat for another minute or two.

Add cocoa and nutella ...

then the Craisins. Turn off heat.

Mix thoroughly, then let sit in pan for two or three minutes.

Drop by spoonfuls onto baking sheets lined with wax paper.

After they have completely cooled, store them at room temperature in an airtight container for a few days. If you store them longer, put them in the refrigerator.

Enjoy, and Happy World Nutella Day!

Baked Oatmeal

I vividly remember the first time my mother made this recipe. A friend had given it to her (that's all I know about who to source this recipe to) and she made it one morning for breakfast. I was in love. Before this, I didn't care for oatmeal unless it was in cookie form. But this ... this was delicious. It has the perfect texture. Not mushy at all, and -- if you bake it right -- it has a thin custard-type layer on the bottom. I love custard. No fear, though. If you bake it too long, it will still be good. The custard layer will just be dry and the baked oatmeal itself will be more dry.

By the time I was a teenager, I made baked oatmeal several times a week. I love to make it now when it's cold outside. It's delicious by itself, but when I have time I like to make baked apples to serve over it, drizzling the juice on top. Some people also prefer to eat it with some milk poured over it. Not me.

These do have raisins in them

A word of caution for those with celiac: Even certified GF oats can cause a problem for some celiacs. If your doctor has given you the okay to try GF oats (you need to be GF at least a year before trying them) and you have problems after eating them, you may be one of those celiacs.

Now, here's the recipe:

Projected prep time: 5 min; Bake time: 30-35 min.
(Printable Recipe)
2 c. certified GF oats
2 large eggs
1 tsp. GF, aluminum-free baking powder (who wants to eat aluminum?? I use Watkins b/c I sell it, but Rumford is also aluminum-free)
1 tsp. cinnamon
1/4 tsp. salt (you can bet unless I specify otherwise, it's sea salt or kosher salt)
1/2 c. packed brown sugar (I prefer C&H dark brown for this)
1/4 c. vegetable oil or melted butter
3/4 c. milk (for dairy-free use almond milk or rice milk -- almond milk is better)

Mix well and pour into 8-inch square baking dish. Bake at 350 degrees 30-35 minutes. If desired, top with baked apples (and the juice) or raisins. Sometimes I'll bake chopped apples into it, but I prefer to just top it with the apples. Enjoy!