Weather: sunshine and a fall breeze, yellow leaves falling from the trees What I’m listening to: Real Life, Lincoln Brewster (did you know he’s from Alaska?)
I just couldn’t wait until Monday to post my first pumpkin recipe of the season. One of my best friends has a bit of a love affair with oats. If she has her oats and her coffee in the morning, all is right with the world (it’s no wonder when oats are on the list of 25 Ridiculously Healthy Foods). She also just recently encouraged me to bring on the pumpkin goodies, because of an abundance of squash growing in her New England garden, and so I developed this recipe entirely with her in mind.
To create this recipe, I adapted one of my favorites – Blueberry Banana Baked Oatmeal. I’ve made that one several times since I posted it, even for company, and I knew I wanted the texture and the sweetness of the pumpkin version to be similar. I’m so pleased with how this turned out – with those crunchy pecans, rich pumpkin flavor, sweet, plump raisins, and warm fall spices. Have you made your batch of Pumpkin Pie Spice Mix yet? You’ll need it for this recipe. Enjoy!
Preheat oven to 375. Grease a 1-1/2 quart* casserole dish.
Sprinkle the raisins over the bottom of the baking dish.
In a bowl, combine the oats, pumpkin pie spice, salt, and baking powder. Stir until well combined and sprinkle evenly over raisins.
To the same bowl (now empty), add the milk, egg, pumpkin puree, maple syrup, vanilla. Whisk until smooth, then continue whisking as you pour in the melted butter. Pour the pumpkin mixture carefully over the oats.
Sprinkle the pecans over the top. Bake for 30-35 minutes or until golden and set in the center.
Serve immediately with milk. Additional toppings might include: maple syrup or brown sugar.
The baking dish pictured is a 2-1/2 quart oblong casserole. In the recipe, I recommend a smaller baking vessel than the one pictured.