Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
1/4 cup maple syrup (can substitute honey)
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (see note)
1/4 cup melted butter (can also use coconut or canola oil)
1/2 cup 100% pumpkin puree (not pumpkin pie filling)
1 small apple, grated (I leave skin on)
1 1/4 cups milk
3 cups old-fashioned oats
1/4 – 1/3 cup brown sugar
- Butter 2-quart baking dish or muffin tins.
- In large bowl, mix together all ingredients except oats and brown sugar. Add oats and mix until thoroughly combined.
- Place mixture in baking dish or muffin tins. (If using muffin tins, fill until almost level with top of cup.) Cover with plastic wrap and refrigerate overnight or at least 4 hours.
- In the morning, set on counter while your preheat oven to 375 degrees. Bake for 27-30 minutes for a square pan or pie plate–a cast iron skillet works well, too–about 20 minutes for a muffin pan. Remove from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching closely, or until sugar melts and begins to caramelize.
- Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.
- 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 baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. I get 8 regular muffins or 6 jumbo.
- I am always experimenting with my recipes and here is my latest trick: For those who like a little extra “texture”, mix two tablespoons of steel cut oats into the batter and proceed as usual. A quarter to a half cup of chopped nuts is another great option.