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Spiced Pumpkin Baked Oats

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Now it is getting colder again baked oats are back on the breakfast menu here. So I have been playing around with a few combinations and flavours to my original baked oat recipe in January. As pumpkins are currently everywhere and I love their orange goodness, I thought I would add some to our baked oats. The result was delicious!  If you have a large pumpkin for a Jack ‘o’ Lantern you can use some of it’s flesh before carving it and lighting the Halloween night up! Generally the bigger pumpkins lack taste but still have goodness in them. So these are perfect for this recipe as there are lots of spices to complement it!

Oscar and I have been loving these all this week for breakfast. I have used the traditional mix for pumpkin spice of cinnamon, clove and nutmeg. I added sunflower and chia seeds for extra goodness and the sultanas added a squidgy treat within. Do take the sultanas out though if you are not a fan!

Soaking this for an hour before baking meant the seeds were soft and the sultanas extra plump! If you like more sweetness do add more. I used 2 tablespoons of brown sugar but will add another 1 tablespoon next time. I always think you can add extra sweetness to it if you need to. A drizzle of honey perhaps!

Baking them in a smaller tin equals deeper portions than I did in the first recipe I shared. Adding the grated pumpkin also made it more moist, which I really like.

Whilst the oven was on I also baked some of the pumpkin seeds. Thoroughly wash the seeds and take any of the fleshy bits off. Dry them on kitchen roll or in a clean tea towel.Then just very lightly sprinkled them with a little sunflower oil, toss them in ground cinnamon and baked them on a baking tray for about 10-15 minutes at the bottom of the oven.

I shall play around with some other flavour combinations of baked oats and share my favourites with you. I am thinking of cherries for next time!

These have kept beautifully for 4 days. You can also wrap the in baking paper and pop them in a freezer bag or container and freeze for one month. You can warm in the microwave, under the grill or as I have been doing in our air fryer as we haven’t got a microwave!

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Spiced Pumpkin Baked Oats
Print Recipe
Servings Prep Time
6-8 people 5 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 people 5 minutes
Cook Time
25-30 minutes
Spiced Pumpkin Baked Oats
Print Recipe
Servings Prep Time
6-8 people 5 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 people 5 minutes
Cook Time
25-30 minutes
Ingredients
Servings: people
Instructions
  1. Mix the oats, seeds, sultanas, spices and sugar together in a large bowl.
  2. Beat the milk, honey, eggs, grated pumpkin and orange zest together in a separate jug or bowl.
  3. Pour the wet ingredients into the dry and stir until well combined. Leave for an hour to soak
  4. When the soaking time is nearly up preheat the oven to 160oC and line a tin approximately 7.5" square with baking paper.
  5. Bake in the centre of the oven for 25-30 minutes or until turning golden and firm to touch.
  6. Leave to cool in the tin then take up and divide into breakfast size portions.
Recipe Notes

These are delicious served warm with a blob of natural yogurt. I baked some of the pumpkin seeds on a tray at the same time in the oven. I lightly coated the pumpkin seeds with a little sunflower oil and sprinkled them with cinnamon. I baked them for 12 minutes at the bottom of the oven on a baking tray.

These keep for 4 days in an airtight container. You can also freeze them for 1 month.

Recipe by Ali at www.overacuppa.co.uk

 

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