I apologize for the freakishly long name of this oatmeal. I normally try to avoid lengthy titles like that, but I couldn’t resist. This is what this oatmeal had to be named.
This oatmeal was inspired by a wonderful experience at Amazing Thailand in Minneapolis, MN. Thai is one of my favorite cuisines, despite the fact that I only discovered it recently! At this particular restaurant, I ordered pineapple fried rice, but my friend ordered pumpkin-coconut curry. I was shocked at how delicious the combination was, and I’ve wanted to try it in oatmeal ever since.
I didn’t decide to bake it until recently. I was working out the logistics for this recipe for a while, but I finally realized that pumpkin is much better in baked oatmeal (it’s kind of mushy otherwise). Also…I’m simply kind of obsessed with baked oatmeal right now. 🙂
Three Totally Acceptable Reasons to Love Baked Oatmeal:
1) The texture is somewhere between a cake and a cookie.
2) The baking time gives me time and reason to clean the kitchen.
3) CHEWY/CRUSTY EXTERIOR EDGES.
What you'll need:
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- 1/2 cup coconut milk
- 1/3 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix oats, baking powder, and salt until combined. Add coconut milk and stir.
- In another small bowl, mix together pumpkin puree, pumpkin pie spice, vanilla extract, maple syrup and another pinch of salt. (Alternatively, you could skip this step and just use pumpkin butter.)
- Pour half of coconut-oat mixture in ramekin. Then, swirl in half of the pumpkin mixture into the oats. Repeat with a second layer of each.
- Pour into the prepared ramekin and bake for 22-25 minutes. Serve with more coconut milk, if desired. (You can bet that I DOUSED mine in coconut after I took the pictures!)