Delicious Dishings and I really found a lot of recipes! One of them was for Baked Pumpkin Oatmeal and it's been on my list to try out. I finally found myself with the time this past Sunday morning - but realized at the same time that I didn't have plain old pumpkin puree. I had a can of organic pumpkin pie filling which already has the spices and sugar added to it, so I had to alter the recipe a bit. I liked how it came out, but I also would rather try making the regular version and adding my own spices and sugars. I also liked the additional toppings of a drizzle of maple syrup and some plain nonfat greek yogurt.
2 TB butter
1 1/2 cups steel-cut oats
1 cup pumpkin pie puree filling
2 TB brown sugar
dash of cinnamon
2 cups skim milk
2 1/2 cups warm water
1 tsp vanilla
1/2 tsp salt
greek yogurt and maple syrup as toppings
2. Once the oats seem toasty, make a well in the center and add the pumpkin puree. Let it sit for a minute, then stir the pumpkin and oats together until well mixed.
3. Add the brown sugar, vanilla, salt and cinnamon, stirring again afterwards. Then add the liquids - the water and milk, gradually and stirring the whole time. At this point it's ready to go in the oven - with the cover on it.