I feel that seen as the weather is beginning to change, and the days are getting shorter, it was time to do something, anything, with pumpkin.You may already have noted an influx of pumpkin recipes. But today I am talking about this:
Pumpkin pie baked oatmeal with a cheat's healthy salted caramel. Sounds too good to be true, but it could be on your breakfast table in just over 30 minutes, start to finish (depending how long your oven takes to heat up). Let's get going...
Ingredients
The baked oatmeal
- 40g porridge oats (NOT the sachets, ACTUAL oats)
- 1/4tsp baking powder
- 1/2tsp ground ginger
- 1/4tsp ground cinnamon
- Pinch ground nutmeg
- 1/2tsp vanilla essence
- 1/2 cup pumpkin puree (I used Libby's; just be sure to get a 100% pumpkin one, nothing like sugar etc. added in. You are adding all of the flavour for yourself)
- 1 finely chopped date (you can increase this to up to 3 dates, but I personally recommend one- it just gives a little sweetness and texture variation)
- 1/3 cup plant or cow milk (I used Alpro coconut; I think plant milk works better in this recipe)
The "salted caramel"
- 1tbsp almond butter
- 2tsp maple syrup
- 1 large pinch salt
Method
- Preheat the oven to 200*C (190*c for fan ovens)
- In a large dish mix together all of the ingredients for the oatmeal, and then pour into an oven proof dish. Bake for 18-22 minutes, until the top of the oatmeal becomes crisp.
- Once the oatmeal is nearly ready mix together the almond butter, maple syrup, and salt. Stir well; the mixture thickens and changes consistency. It's like magic. Dollop this onto the top of your pumpkin pie baked oatmeal, and say 'Hello Autumn'...
Labels: almond butter, autumn food, baked oatmeal, breakfast, easy, easy healthy recipe, Food, healthy student meal, pumpkin, pumpkin pie, salted caramel, warming food, wholesome
