Pumpkin Maple Baked Oatmeal
 
 
Author:
Recipe type: Breakfast
Ingredients
  • 4 cups rolled oats
  • ⅓ cup raw apple cider vinegar, lemon juice or sourdough starter
  • 6 cups water
  • ⅓ cup butter, coconut oil or olive oil
  • 1 cup coconut milk or whole milk
  • 1 cup pumpkin puree
  • 4 eggs
  • ½ cup maple syrup
  • 1 tsp sea salt
  • 1 Tbsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 1½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup pumpkin seeds, chopped
  • apple slices & fresh or dried cranberries for decoration
Instructions
  1. Combine rolled oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using ACV or lemon juice).
  2. Morning arrives: Preheat the oven to 375 F. Grease a 9x13 baking dish. Drain oats through a fine sieve. Gently rinse and allow to drain while mixing together the other ingredients.
  3. In a large mixing bowl, mix together butter, milk, pumpkin puree, eggs, maple syrup, sea salt, vanilla, spices and pumpkin seeds. Mix until smooth. Add in oats and stir gently.
  4. Pour oatmeal mixture into the greased baking dish and smooth out the top.
  5. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife, it should come out with very little crumbles when done.
  6. Allow the baked oatmeal to cool for about 10-15 minutes to set before cutting and serving.
Notes
If you want to serve baked oatmeal on a Wednesday morning and have it prepped the night before like how I do it, here's what I do to make it happen:

If you are using ACV or lemon juice, start soaking the oats on Monday night. If using sourdough starter, start soaking the oats on Tuesday morning (you can start it on Monday night, just be warned that the oats will be very sour!).

Tuesday night, after the kids are in bed, drain the oats and proceed with the recipe. After you've poured the oatmeal mixture into the greased baking pan (I use glass), cover with plastic wrap.
In the morning, take off the plastic wrap and pop the pan into the oven. Turn on the oven (yes, after you've put the pan in... so that glass will warm up with the oven) and when the preheat is done, set the timer for 45 minutes. When timer goes off check the baked oatmeal and add more time if needed.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2013/10/pumpkin-maple-baked-oatmeal.html