Given the pumpkin kick we’re on, when I saw this recipe for pumpkin baked oatmeal, I knew I had to try it. So, in Kelly-fashion, I took it and turned it into a soaked recipe, for improved nutrition. It did not disappoint.
image from http://greensanctuary56.blogspot.com/2010/12/how-nutritious-is-pumpkin.html
Soaked Pumpkin Pie Baked Oatmeal
The night before, mix into a large bowl and cover with a towel on the counter:
6 c rolled oats
2 c cultured milk
1/2 c melted butter
In the morning, preheat the oven to 350 degrees and grease a 9×13 baking dish. Then, add the following ingredients and mixing well. I always add all ingredients except my leavening at first. I mix well and then add baking powder so that I don’t over mix.
4 eggs
4 tsp vanilla
1 1/2 c Sucanat
1 1/2 c pumpkin
1 1/2 tsp salt
2 tsp cinnamon
2 tsp ground cloves
1/4 tsp nutmeg (this is all I had, but I’m sure more would be wonderful)
4 tsp baking powder
Mix well and pour into baking dish. Bake for 45 minutes.
This is wonderful served with a little milk poured over the top. It was a huge hit with the kids (my husband was actually served breakfast at work this morning, so he hasn’t had any yet).
Find more tasty real food recipes at Real Food Wednesday, hosted by Kelly the Kitchen Kop.
I found you throught Kelly the Kitchen Kop.. I’m early in my real food transition, so can you tell me what cultured milk is?
This sounds fantastic, looking forward to trying it.
Thanks!
Shelley, thanks for stopping by! For cultured milk, you can either use buttermilk, half plain milk yogurt/half water, or, often times what I do is use 1 T apple cider vinegar in a pyrex measuring cup and add milk to the 1c line. Let it sit for five minutes and voila! Rule of thumb is 1T vinegar to 1c milk. Check out my ebooks if you’re new and looking for more guidance!
YUM!
MAking this soon!!
BLesings1
LIB
http://bit.ly/aC8EfE
I like your post! I love the Nourishing Traditions book and Kelly’s blog is great…This is a great recipe, I might try it.
This sounds delicious! How many does it serve? I think I may double it (for our family of 11). Thanks for sharing!
I cut it into twelve large rectangles–it would easily serve 11 if everyone only had one piece and you serve something else–or just eat this–it’s filling!
Thanks so much for stopping by!
This was wonderful. I had extra pumpkin leftover from Thanksgiving and didn’t know what to do with it. My first search for your site resulted in this recipe. I’ll be a reader from now on!
I’m so glad you liked it! And thank you so much for reading…it is truly humbling.
I’m new to these food concepts. What keeps bacteria growing in milk and butter at room temperature overnight? I have been given the “2 hour” rule for food safety. Is leaving food out longer than this safe?
Barbara, great question! My understanding is that with products that are being soaked with an acidic medium are usually safe because of the good bacteria that is present in the medium being used. For example, raw milk has many beneficial bacteria that should kill “bad” bacteria that might be present. A great place to read about the soaking method is on the Weston A. Price Foundation website. I’m not an expert, but have done a lot of reading and have really benefited from many of the practices they speak of (but please read with a grain of salt; we don’t adhere to all and I don’t agree with EVERYthing they promote)!
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Hmm, this was good, but I’m going to make quite a few changes next time. I upped the pumpkin to 2 cups and still thought it needed more pumpkin flavor– I will use 3 cups next time, and just 1/3 cup butter to compensate for the extra moisture a bit. I replaced the sucanat with 1 cup maple syrup and that was nice. For the spices, I’ll use the called-for cinnamon, plus 1 teaspoon each of nutmeg and cloves, and maybe a pinch of ginger. Thanks!