Wednesday, November 9, 2011

Baked Pumpkin Oatmeal with Honey Cinnamon Whipped Cream

See Budget Bytes for original recipe.

A new easy 'go to' recipe, baked oatmeal loaded with fresh pumpkin puree proved to be a delicious and healthy treat for all.

2 cups pumpkin puree` or 1 15oz. can
1/4 cup honey
2 eggs
1 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
3/4 tsp. baking powder
1 cup vanilla yogurt
2 1/2 cups dry old fashioned oats

Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, honey, eggs, cinnamon, nutmeg, salt, and baking powder until smooth. Whisk in vanilla yogurt. Fold in dry oats.

In greased 8x8 pan add mixture, cover with foil, and bake for 30minutes. Remove foil and bake for an additional 15 minutes.

Honey Cinnamon Whipped Cream
During the final minutes of baking pumpkin oatmeal mixture, beat 1/2 pint heavy whipping cream with 2 tbs honey and 2 tsp. cinnamon until fluffy.

Serve warm with dollop of whipped cream.

*Note: Served cold and still delicious, this reminded us of  a chilled pumpkin pie.

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