A Pumpkin Breakfast Recipe to Take to Your Friend
When we imagine bringing someone a meal, we tend to think of dinner - a casserole, or lasagna perhaps - something for a time saver in the evenings. It's easy to overlook breakfast.
The mornings are a hectic time, and breakfast is a golden opportunity to start the day with something delicious and nutritious, with staying power for the busy day ahead.
If we were to bring someone a meal for breakfast, what might that look like? Consider baked oatmeal, and a seasonal one at that.
In this recipe, pumpkin and warm spices join a short list of kitchen staples that can be prepped in advance and enjoyed throughout the week. There is room to spin this recipe your own way with options for dietary considerations such as dairy, gluten, soy, and/or nuts.
Once you have mixed the ingredients, the baking dish can go right into the fridge. When baked the next morning, it comes out warm and tender in the middle and caramelized and crunchy on top. The aroma while baking is an added gift. Optionally, the baked oatmeal may be fully prepared the same day.
When taking the oatmeal to a friend, consider sending it with a container of vanilla yogurt, a pint of berries, and some chopped nuts. These items round out the meal nicely, whether served over or alongside the oatmeal.
Leftovers may be covered and refrigerated and can be reheated or enjoyed cold. The baked oatmeal freezes well too!
Crunchy Top Pumpkin Baked Oatmeal (Muffins Optional)
Whether enjoyed hot from the oven or reheated throughout the week, this prep-ahead breakfast tastes like something you'd get from a fancy cafe-and is definitely worth waking up for!
YIELD: 6 GENEROUS SERVINGS OR 8-9 AVERAGE PIECES
- 2 eggs
- 1/4 cup (80g) maple syrup (may substitute honey)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon kosher salt
- 1/4 cup melted butter (may also use coconut** or vegetable oil of choice)
- 1/2 cup (130g) 100% pumpkin puree (not pumpkin pie filling)
- 1 small apple, grated (I leave skin on; could substitute 1/2 cup applesauce)
- 1 1/4 cups (300ml) milk of choice
- 3 cups (270g) old-fashioned oats (certified gluten-free if necessary)
- 1/2 cup (50g) brown sugar
1. Butter a 2-quart baking dish or muffin tins. I like a 9-inch square pan or a 10-inch cast iron skillet. (A 9-inch deep dish pie plate or 8-inch square pan work, too, if you prefer a thicker baked oatmeal. These pans will require a few extra minutes of cook time.)
2. In a large bowl, mix together all of the ingredients except the oats and brown sugar. Then add the oats and mix until thoroughly combined.
3. Transfer the mixture to the baking dish or muffin tins. Cover with plastic wrap and refrigerate overnight or at least 2 hours.***
4. In the morning or when ready to bake, set the uncooked oatmeal on counter while the oven preheats to 375F. Bake for 25 minutes, give or take 5 depending on oven and pan dimensions (or about 20 minutes for a muffin pan), or until the oatmeal is just cooked through the center. Remove the pan from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching very closely, or until the sugar melts and begins to caramelize.
5. Serve warm with milk, a dollop of yogurt, fruit and/or nuts - although plain is good, too. Leftovers may be covered and refrigerated. Gently reheat or enjoy cold. The baked oatmeal freezes well, too.
NOTES & HELPFUL HINTS
*Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.
**When using melted coconut oil, it is helpful to bring the cold ingredients to room temperature before mixing so the oil doesn't immediately re-solidify upon contact. If little bits harden throughout when chilled, don't worry. They will melt and redistribute when baked.
***When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl and transfer it to the muffin tin once the liquid has been absorbed by the oats. You can make 8 regular muffins or 6 jumbo. In a time pinch you may bake the oatmeal right away. The rest gives the oats time to absorb the liquid and plump up, which slightly enhances the finished baked oatmeal.
Enjoy sharing this recipe with your friends and family as you care for them this fall!
You can find more of Ann's recipes on her site, Fountain Avenue Kitchen.
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