I had the baking bug this morning. Last night I started some spelt bread dough, before the movie, because I get wild and crazy on Saturday nights. I worked on it a bit as soon as I worked up (recipe will be posted later).
Then, I got started on breakfast. I heated water in the tea kettle for French press coffee then whipped up some baked pumpkin banana oatmeal for Brad and I. I was aware of the principle behind baked oatmeal, so I kind of winged this.
I mixed together:
-1 cup rolled oats
-1 sliced banana
-1/2 cup almond milk
-1/2 cup organic canned pumpkin
-1/4 tsp. baking powder
-1/2 tsp. pumpkin pie spice
-1/4 tsp. cinnamon
-1/4 tsp. salt
I baked this in a loaf pan at 450 degrees F for 20 minutes, then scooped out and served. This makes two servings.
Small drizzle of honey was the only topping it needed. The texture was somewhere between regular oatmeal and an oatmeal cookie…so good.
Although I really liked this, this is only attempt #1 because I think I can make it even better. This recipe is definitely one to keep, but it’s not going into the recipe vault just yet.
Lessons learned:
1. Mix ingredients in a separate bowl and mix more thoroughly. Brad said there were pockets of his that were more salty than others. I blame this on the fact that I mixed it in the loaf pan, which isn’t as easy to stir as in a bowl since you stir in a circular motion. The baking powder (which is pretty salty) probably didn’t get amalgamated with the mixture completely.
2. Bake slower and longer. I want this recipe to be more soft cookie texture and less classic oatmeal texture. I think this can be accomplished by baking it on 400 and for about 30 minutes. I also might bake in individual ramekins which will lessen the baking time.
Baked oatmeal is just as versatile as regular oats. I’m excited to try baked blueberry oats, banana/PB oats, chocolate oats, and tons more.
Stay tuned for baked pupkin nanner oatmeal #2…