Friday, September 20, 2013

A new Blog that I follow! and a recipe for Crunchy-Top Pumpkin Baked Oatmeal

This morning I received a shared recipe from a page that I follow on Face Book.
I loved the recipe and researched the blog. I loved the blog.
I believe in Blogging Etiquette so I reached out and asked permission to post the recipe and to list the blog as one that I follow.
I was very impressed with the blog. I loved every recipe that I read. We have very similar taste in food and recipes.
With that intro, I have to thank Ann from The Fountain Avenue Kitchen blog.
Thank you for permission and thank you for allowing me to list you as a blog I follow. My readers will love it too.
Ann's blog was influenced by her grandmother, I love that. My blog is dedicated to my Aunt Faye, that was a personal chef in Michigan.

I previously posted a story about a failed Crock-Pot Oatmeal recipe. When I saw this recipe for Oatmeal, I realized that I could redeem myself for writing that story. I do love Oatmeal and am always in pursuit of a great Oatmeal recipe.
When I read this one, I embraced it....... Ann, thanks, again!

This is the perfect Fall Oatmeal that I've been looking for:

Crunchy-Top Pumpkin Baked Oatmeal
The Fountain Avenue Kitchen.


Crunchy-Top Pumpkin Baked Oatmeal (Muffins optional)
  • 2 eggs
  • 1/4 cup maple syrup (can substitute honey)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice (see note)
  • 1/4 cup melted butter (can also use coconut or canola oil)
  • 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1 small apple, grated (I leave skin on)
  • 1 1/4 cups milk
  • 3 cups old-fashioned oats
  • 1/4 – 1/3 cup brown sugar
  1. Butter 2-quart baking dish or muffin tins. (I like a 9×9 square pan or a 10-inch cast iron skillet. A 9-inch pie plate works, too, if you prefer a thicker baked oatmeal)
  2. In a large bowl, mix together all ingredients except oats and brown sugar. Add oats and mix until thoroughly combined.
  3. Place mixture in your baking dish or muffin tins. (If using muffin tins, fill until almost level with top of cup. See notes for a few extra tips.) Cover with plastic wrap and refrigerate overnight or at least 4 hours.
  4. In the morning, set on counter while your preheat oven to 375 degrees. Bake for 27-30 minutes for a baking dish, about 20 minutes for a muffin pan. Remove from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching very closely, or until sugar melts and begins to caramelize.
  5. Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.
Notes
Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.
When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. The recipe yields 8 regular muffins or 6 jumbo.
I am always experimenting with my recipes and here is my latest trick: For those who like a little extra “texture”, mix two tablespoons of steel cut oats into the batter and proceed as usual. A quarter to a half cup of chopped nuts is another great option.

Enjoy!
Peace in the Kitchen!


2 comments:

  1. Thanks, Terry- you introduced me to Ann's blog. :)

    ~Joy
    Yesterfood

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  2. You are so welcome. She is so nice. I told her that we have the same taste in recipes. I liked everything I saw on the blog.

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