6-8 servings
4 cups rolled oats
6 tablespoons unsalted butter, melted and cooled slightly
½ cup brown sugar
1 ½ cups pumpkin puree (homemade, if you have it!)
½ teaspoon salt
2 eggs, slightly beaten
1 ½ cups milk (regular or almond)
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup dried cranberries
½ cup chopped walnuts
Pinch each of allspice and cloves
Grease a 9x9 baking dish and set aside. In a large bowl, combine all of the ingredients and mix until completely combined. Pour oatmeal into prepared pan. Cover and refrigerate for at least one hour, or overnight. When ready to bake, preheat oven to 350 degrees. Bake for 40-45 minutes, until the center reaches 160 degrees. Serve warm, with thickened cream or milk, and your favorite oatmeal add-ons!
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4 cups rolled oats
6 tablespoons unsalted butter, melted and cooled slightly
½ cup brown sugar
1 ½ cups pumpkin puree (homemade, if you have it!)
½ teaspoon salt
2 eggs, slightly beaten
1 ½ cups milk (regular or almond)
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup dried cranberries
½ cup chopped walnuts
Pinch each of allspice and cloves
Grease a 9x9 baking dish and set aside. In a large bowl, combine all of the ingredients and mix until completely combined. Pour oatmeal into prepared pan. Cover and refrigerate for at least one hour, or overnight. When ready to bake, preheat oven to 350 degrees. Bake for 40-45 minutes, until the center reaches 160 degrees. Serve warm, with thickened cream or milk, and your favorite oatmeal add-ons!
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