I’ve been toying with the idea of posting more pumpkin recipes. I love pumpkin. I really, really…really…do, but it gets kind of hard to get creative when social media is on pumpkin overload. I’m looking at you Pinterest! Yes, YOU! I mean how many different pumpkin cookie recipes can you come up with before you start repeating them? How many different fillings can you come up with for your everyday pumpkin muffin? So, if you are wondering, yes, I do have more pumpkin recipes coming in the next month, but I thought I would keep it kind of “light” and “wholesome” today. I use the terms “wholesome” and “light”…lightly. ;)
To say that I enjoy a good bowl of oatmeal would be a complete overstatement. I don’t hate it, but that’s about as far as it goes. I don’t wake up in the morning, spring out of bed, and scream “GIMME OATMEAL!” No, I often find it boring, bland and the texture…oh my, that texture. Not a fan…
I’ve tried to come up with various ways to incorporate more oats in my diet. No, this is not limited to oatmeal cookies, even though this is my preferred way of eating oats.
I do thoroughly enjoy granola, and I can pound down a bag in about 5 minutes. I’m not kidding you. It’s kind of an obsession. Case in point, I make A LOT of granola.
The only way I will really eat regular old oatmeal is if it’s baked, and it’s definitely one of my favorite ways to eat oats. I think it’s the combination of soft in the center with a crispy crunch on the outside. Little bites of fresh blueberries are like little bursts of sunshine, and the addition of fruit is one of my favorite parts of this dish…besides the sugar, and extreme flavor of pumpkin…of course.
It is also a great dish to reheat. I know it doesn’t sound like it, but it totally works. I make it often for myself, and myself alone. I usually eat it for 2-3 days, and with each day it sits, the better it gets. It gets extra crunchy with the second go-around in the oven.
Who doesn’t love an extra little crunch?!
Yes, I’m totally going to pair this BREAKFAST with a beer.
Beer: FiftyFifty Brewing’s Eclipse
Brewed By: FiftyFifty Brewing
Style: Imperial Stout
Description: I definitely wanted something heavy and strong for this beer pairing. I originally was going to pair with some kind of breakfast or oatmeal stout, but I didn’t want to go OVERBOARD on the oatmeal, so here we are and I kind of went a little crazy. Maybe an imperial stout is a little insane for the morning, but I’m going with it, and I think you should too. I mean if you are going to be drinking beer before noon, than may as well go all out? Right? Right…This beer is nuts, but amazingly nuts. This stout is FiftyFifty’s Totality aged in oak bourbon barrels, and if you ask if it reminds you of bourbon? Well, yes…yes it does. I get a lot of chocolate and espresso aromas, and I love this when pairing with a breakfast-inspired dish. With a lingering taste of coconut and vanilla, the stout is perfectly well-balanced and smooth. It’s one of my favorites! You can get it in the fall, so keep a close eye!
…and with that, Pittsburgh just got beat in what I think is an insane upset by Tampa Bay, and I am NOT happy about it. I go sulk on my sofa, under a warm blanket for the remainder of the weekend.
Pumpkin Spice Baked Oatmeal with BlueberriesPrint Pin Rate
- 2 cups old-fashioned oats
- 3/4 cup dark brown sugar light if preferred
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly-ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/4 cup sugar-free all-natural applesauce
- 1/4 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- almond milk coconut milk, Greek yogurt (for drizzling and serving)
- Preheat your oven to 375 degrees F and spray an 8x8in baking dish with non-stick spray. Set aside.
- In a large bowl, whisk together the oats, brown sugar, ground flaxseed, baking powder, pumpkin pie spice, ground cinnamon, nutmeg and salt. Set aside.
- In another large bowl, whisk together the applesauce, pumpkin puree, almond milk, egg, butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together until just moistened.
- Very gently and carefully, fold in the blueberries.
- Bake the oatmeal for 25-30 minutes or until it has puffed up just a bit and is golden brown on top.
- Remove from heat and let stand for 2-3 minutes.
- Serve immediately with almond milk, coconut milk, or Greek yogurt.