By Contributing Editor, Holland Koehler
Welcome to our first post in our series, What’s on the Farm Stand? This month we are featuring all things pumpkin and with Halloween and Thanksgiving around the corner, nothing says Autumn like this multi colored gourd, so plentiful On the North Fork.
This week I made this hearty pumpkin baked oatmeal. It is like having a decadent bread pudding with baked oats and sliced almonds with a crunchy nut topping for a perfect harvest breakfast.
Of course in any pumpkin recipe, you can use a can of organic pumpkin puree, but with the variety of fresh pumpkin available during this season, you will find it rewarding to make your own. For a quick and easy how-to, please visit here. Other delicious pumpkin-flavored breakfast items include these Pumpkin Latte Crullers or these Maple Pumpkin Chocolate Chip Energy Bars.
2 1/2 cups rolled oats
2 tablespoons chia seeds or flax seeds (optional)
1 tsp baking powder
1 1/2 tsp pumpkin spice
1/3 cup Lavender Bay honey or New York State Maple syrup
2 tsp vanilla extract
2 large eggs
1 1/2 cups milk
2 cups of fresh pumpkin puree or 1 can of canned
1/2 cup vanilla Greek yogurt
1/3 cup sliced almonds
1 tbsp brown sugar
1 tbsp butter or coconut oil
Preheat oven to 350. Prepare a 9-inch pie pan or 9 by 9 inch square baking pan by spraying with coconut spray or grease lightly with butter.
In a large bowl, combine the oats, chia seeds, baking powder, salt and pumpkin spice. Stir to combine.
In a separate, medium bowl, whisk together honey, vanilla, eggs, milk, pumpkin puree and Greek yogurt.
Pour wet ingredients into dry ingredients and stir to incorporate. Pour into prepared pan. Bake at 350 for 40 minutes.
While oatmeal is baking, add butter or coconut oil to a small bowl and microwave for 30-45 seconds until melted. Add brown sugar and stir to dissolve. Add almonds, stirring to coat in brown sugar mixture.
Remove oatmeal from oven and sprinkle almond/brown sugar mixture over top. bake for an additional 5-6 minutes or until almonds are toasted.