If you come round to my house this week you will be overwhelmed by the amount of pumpkin there is everywhere…and I mean everywhere! From pureed and cubed, to soup, smoothies and raw pumpkin pie. Probably the most popular dish is a breakfast tray bake that I have adapted from a recipe by Green Kitchen Stories. Baked Pumpkin Oatmeal is delicious as a breakfast but can be eaten as a snack or even a dessert. BAKED PUMKIN OATMEAL Gluten free, vegan option, wholegrain, serves 6 Ingredients: Dry Mix: 500ml rolled oats (gluten free if required) 1 tsp baking powder 1 tsp cinnamon ¼ tsp ground nutmeg ¼ tsp ground vanilla or ½ tsp vanilla extract 1 pinch pink Himalayan salt 1.5 liters pumpkin flesh 1 small handful raisins Wet Mix: 2 organic eggs or chia seed mix 500ml unsweetened plant or coconut milk Crunchy Top Layer: 1 tbsp maple syrup or honey 1 tbsp cold-pressed coconut oil for greasing the pan 60g raw walnuts smashed 60g raw almonds chopped 30g pumpkin seeds 30g sunflower seeds METHOD: Preheat oven to 180°C Grease the base of a 20 x 25 cm baking dish with coconut oil Fill with pumpkin flesh and bake for 20mins or until soft Meanwhile, combine rolled oats, baking powder, raisins, spices and salt in a mixing bowl In a separate bowl beat the eggs (or chia mixture), add milk and whisk until well combined. You can miss out this step and just use a thick coconut milk/cream if you’re feeling lazy Spoon the oat mixture into the cooked pumpkin mixture and combine well. Add honey or maple syrup to taste if required. Then poor the egg/chia mixture over the oats so that everything is evenly soaked Combine crushed raw walnuts, chopped almonds, pumpkin and sunflower seeds and sprinkle on top of wet mixture Drizzle maple syrup or honey over the nut mixture for a sweeter touch and bake for 25-35 minutes When cooked, the oatmeal will be set and the nuts and seeds will be lightly browned and crunchy Leave to cool slightly before serving with a generous spoonful of coconut yogurt and/or pumpkin pie puree (recipe on its way) *Chia seed mix: 2 tbsp chia seeds and 90ml water. Stir with spoon and set aside for 15 minutes posted by Viki Marr with thanks to Green Kitchen Stories for their inspiration
Posted on: Tue, 28 Oct 2014 15:00:01 +0000
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