Pumpkin Cranberry Baked Oatmeal

I miss the wonderfully warm weather from last weekend. :[ When I tell people it’s cold here, sometimes they ask me why, because “isn’t that part of the south?” The reason, my friends, is that I’m up in the mountains. I’m used to living at around uh, 59 feet (and in California, no less, aside from that one year in NJ), but we’re actually at 2303 feet over here. :O It does make a difference. Warm weather and sunlight, please come back soon. I don’t want seasonal depression. :[

My neighbor got me a mini gingerbread latte cheesecake! This is probably why he gets away with throwing snowballs at me/shooting me with a nerf gun when I fall asleep and various other types of abuse.

This was actually supposed to be a “Pumpkin Cranberry Apple Baked Oatmeal” recipe (adapted from emilybites), but I only have one apple left and none of the apples at the grocery store are on sale. :[ So I’m preserving that Fuji apple like nobody’s business. :O (to be consumed the next time class is mandatory).

But holy crud, this is glorious! I’m definitely going to be making a lot more baked oatmeal through the winter, because I’m really not liking this cold weather thing over here. :'( You can also top it with chopped apples and pecans, but they’re super expensive and I’m on a budget, so nopenope. No, the chocolate chips aren’t all that healthy, but what the hell. I couldn’t resist. If you tasted this, you would agree that it was a wonderful and glorious idea. noms.

Pumpkin Cranberry Baked Oatmeal

Ingredients:
-2 cups rolled oats
-1/3 cup flax seed
-1/8 cup brown sugar
-1 tsp cinnamon
-1 tsp baking powder
-1/4 tsp salt
-1/2 cup dried cranberries
-1 1/2 cup soy milk
-1/2 cup canned pumpkin
-1 1/2 tbsp unsalted butter, melted
-1 egg
-1 tsp vanilla extract
-1 handful white chocolate chips

Instructions:
1) Preheat the oven to 350 degrees.
2) In a large bowl, combine rolled oats, flax seed, brown sugar, cinnamon, salt, baking powder, cranberries and chocolate chips. In another bowl, stir together the soy milk, pumpkin, butter, egg and vanilla. Add the wet ingredients to the dry ones and stir until thoroughly combined.
3) Pour the mixture into a prepared baking pan and spread evenly. Bake for 20 minutes.
4) Drizzle with soy milk (or whatever kind you prefer) and serve!

Advertisements

About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on January 21, 2013, in Food and tagged , , , . Bookmark the permalink. 1 Comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: