Pumpkin Pie Baked Oatmeal with Maple Cinnamon Whipped Cream

Now, the baked oatmeals on this site are quite tasty. They’re good workaday meals, easy to put together, relatively healthy, keep in the fridge well, reheat nicely, etc. etc. But this? This is on a different level. This is freaking BLISS. I ate two bowls and pondered a third, and not just because of the whipped cream. Both my roommates were similarly enthusiastic. The whipped cream was particularly delicious, but the leftovers disappeared steadily even after it was gone.

This takes a little while to get from ingredients to dinner, but most of that time it’s just hanging out in the oven getting delicious. The actual process is dead simple, and even if you make the whipped cream with a whisk it takes like five minutes.

Pumpkin Pie Baked Oatmeal with Maple Cinnamon Whipped Cream, adapted from Budget Bytes

Oatmeal:
1 15-oz. can pumpkin puree (NOT pumpkin pie filling)
1/2 c. brown sugar
2 eggs
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 tsp. baking powder
1/2 tsp. vanilla extract
1 c. milk
1 c. plain or vanilla yogurt
2 1/2 c. old fashioned oats (not quick cooking or etc.)

Preheat the oven to 350F. Spray a deep pie plate with cooking spray and set it on a rimmed baking sheet.

In a large bowl, whisk together the pumpkin, brown sugar, eggs, pumpkin pie spice, salt, baking powder, vanilla, milk and yogurt until well-combined. Stir in the oats. Pour the mixture carefully into the prepared dish and cover with foil. Bake for 30 minutes; remove the foil and bake an additional 15 minutes.

Maple Cinnamon Whipped Cream:
1 c. whipping cream
2 Tbsp. maple syrup
1/2 tsp. cinnamon

In a chilled bowl, whip the cream until it’s soft and thick. Add the syrup and cinnamon and continue whipping until soft peaks form (that is, until when you take the whisk out and turn it upside down the point remains fairly pointy, but droops a bit).

Serve the oatmeal drizzled with maple syrup and topped with whipped cream. Yum!

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~ by iliadawry on 26 October 2012.

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