One of the best things you can do for your body, particular your heart is eating a bowl of oatmeal each day. But oatmeal on it’s own can be pretty boring. Why not spice it up by using what is in season. It’s autumn, so you cannot go anywhere without seeing pumpkins. Besides carving pumpkins, one of the others thing people love to do with them is make pumpkin pie. I have a recipe that will take pumpkin pie from the dessert table to the breakfast one. And the best part is that you get to bake and eat your oatmeal in a pumpkin!
1 medium-sized pie (sugar) pumpkin (make sure you are getting a pie pumpkin)
1 cup old fashioned rolled oats (avoid using quick oats)
2 cups water
1 tablespoon light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch of salt
Start by opening the top of your pumpkin. Be very careful with this. Use whatever you would use if you were carving a Jack o’Lantern. Set the top aside, you might need it later. Scoup out the seeds and any junk stuck to them. Save those seeds for roasting later. In a bowl, mix together the oats, water, brown sugar, and spices, along with a pinch of salt. Then pour into your pumpkin. Set your oven to 375 degrees. Place the pumpkin on a sheet pan. I like to line my pan with either parchment paper or a Silpat to make clean up easier. Bake for 40-45 minutes. Half way through check the oatmeal to see how moist it is. If you think the oatmeal is starting to dry up, then place the top on, making sure the stem will not touch the heating element in your oven. If the oatmeal is still really moist, then bake without the lid. I did not put the lid back on when I baked mine. You will know your oatmeal is done, when it has reached the consistency you desire and the flesh of the pumpkin easily comes out of the sides. Let the oatmeal cook for a few minutes before enjoying. Make sure you scrape the sides of the pumpkins as you eat it to get that pumpkin flavor into your oats!