Saturday, October 29, 2011

Pumpkin Apple Baked Oatmeal

Happy National Oatmeal Day!  Yes, it is a real thing.  If you don't believe me, check this list out.  I made this oatmeal several weeks ago, but wanted to wait for this special occasion to share.
 My brother's mother-in-law attended a trade show where she picked up a cookbook with a recipe for peach blueberry baked oatmeal.  While my mom stayed at their house to babysit this adorable girl, she tried it out.  And she's made it over and over since then.  It quickly become a favorite!

With the leaves falling, autumn flavors like apple and pumpkin sounded like a necessary twist on the original.  To make it even healthier I replaced the oil with applesauce and followed the suggestion to use more egg whites than whole eggs (it works just fine with 2 whole eggs also).  This oatmeal has the consistency more of a coffee cake than regular oatmeal.  It reheats really well too, especially with a splash of milk in the bowl before microwaving.
Pumpkin Apple Baked Oatmeal (adapted from Taste of Home)
Serves 8-10

3 cups oatmeal
1/4 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups milk
2 egg whites (the egg yolks were used in the chai cake!)
1 egg
1/3 cup applesauce
1/2 cup pumpkin

1 teaspoon vanilla
2 apples, diced 
1/3 cup chopped pecans
Preheat oven to 350*
Combine oatmeal, sugar, baking powder, spices, and salt.

Whisk egg, egg whites, apple sauce, pumpkin, and vanilla.
Add milk to wet ingredients.
Mix dry and wet ingredients together.
Add apples.
Pour into a greased 11x7 casserole dish.
Top with pecans.
Sprinkle with a little more cinnamon.
Bake for 30-40 minutes until nuts are toasted and top is golden brown.

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