Thursday, October 25, 2012

Baked Pumpkin Oatmeal

This recipe is for Baked Oatmeal from a food storage recipe book (Emergency Food Storage in a Nutshell) that I adapted to be more in line with our taster's club. 

This version of the recipe is pretty much exactly how I made it for the club:

1 1/2 C rolled oats
1/3 - 1/2 C molases & agave (just used both totalling 1/3 C, NOT 1/3 C of each)
1T dried whole egg
1 tsp cinnamon
1/2 + tsp  ground ginger (increase to personal liking)
1/2 + tsp nutmeg (increase to personal liking)
1 1/2 tsp baking powder
1/4 tsp salt
abt 1/2 C water
abt 1/3 - 1/2 C pureed pumpkin
1/8 - 1/4 C ground flax
1/8 C oil
1/8 C apple sauce
1 tsp vanilla
1/3 cup chopped dried cherries (or cranberries or raisins)

Note: Because I was trying to stick to the recipe as much as possible, I added the powder egg, but I bet with the flax in there you could completely omit the egg.

Also, the original recipe called for brown sugar, but by using the molasses you can still get the brown sugar flavor.

In a bowl, whisk together dry ingredients. Add water, oil, applesauce, pumpkin and vanilla. Fold together. Pour into greased 8-inch baking pan. Bake at 250 for 20-25 minutes. Cut into squares and place in bowls with spatula. (Recipe suggests serving with a little milk over the top, but topped iwth more applesauce is yummy too instead. It was also moist enough to be eaten by itself.)

This should come out with almost a cake consistency.

1 comment:

  1. Kristi, did you bake it on 250? I have made it twice now and it doesn't seem to bake in 20-25 minutes for me. I end up turning up the temp at the end.