What better way to begin a new blog than with a seasonal favorite – pumpkin! This soaked oat baked porridge is the perfect breakfast to make an ordinary day feel like a holiday. This was a favorite in my home last Autumn and I was so excited to make it again!
Hearty and nutritious soaked oats bring their texture to the party and the pumpkin custard is slightly sweet and earthy, one of the seasons best flavors. The oats need to soak for 12 hours which requires a little bit of forethought, but otherwise, this dish comes together quickly and easily.
2 cups rolled oats
3/4 cup pumpkin puree
3/4 cup milk
1/2 cup raisins
1/4 plain yogurt
3 tablespoons brown sugar (optional)
3 tablespoons maple syrup (increase to 1/4 cup if omitting brown sugar)
2 tablespoons butter (melted)
1 teaspoon vanilla extract or 1 scraped vanilla bean
1 teaspoon pumpkin pie spice
1 teaspoon baking powder (aluminum free)
The night before, place oats in a large bowl. Whisk together 3/4 cup water with yogurt and pour over oats, stir until thoroughly distributed. Cover and set in a warm place for 12 hours.
The next morning, preheat oven to 350 degrees. Whisk together eggs and vanilla, add raisins and set aside. In a seperate bowl combine remaining ingredients, adding the melted butter last. Uncover oat mixture and combine with the egg mixture and then with the pumpkin/milk mixture. Pour into a buttered casserole dish and bake uncovered for 30 to 45 minutes, until set and top is golden brown. Allow to cool for several minutes before serving. Delicious alone or topped with cream, butter, or chopped apples.
This recipe inspiration came from here: Pumpkin Baked Oatmeal