It has been raining, and windy (!) here for days. We have been pretty much hiding out in our house all week. This has led to some nice snuggle-up-under-the-blanket together moments (we are reading Beatrix Potter right now) with the occasional you-are-driving-me-crazy thrown in. O.K. so I really don’t say that out loud to my kids. I do think it is time to come up with some strategies for dealing with the less than frequent outdoor time that seems to come along with Minnesota winters. You’d think, with three kids, I would have a better handle on how to keep them occupied by now. You would be wrong. Play-dough, I guess….lots and lots of play-dough. Oooh…and time to get out the flubber recipe. Anybody else make flubber? My kids love the stuff!
While pondering my situation, I whipped us up some baked oatmeal for lunch. That sounds so Betty Crocker doesn’t it? Or would that be Martha Stewart?Baked oatmeal is actually really easy to make. Not much harder than throwing sandwiches together and much healthier than many “easy” lunches (fish sticks, anyone?). Baked oatmeal definitely falls under the comfort food category, and why not throw some pumpkin in too on a chilly fall day? This recipe is “everyone friendly”, which around here means dairy, egg, wheat, and nut free. This version of baked oatmeal turned out great. The steel cut oats are a great addition for a little more texture. It’s not overly sweet and is nice and moist. I’m not a fan of dry baked oatmeal. The pumpkin flavor in this is subtle. I’m sure you could throw in a little extra pumpkin if you wanted a stronger pumpkin flavor. I hope you enjoy this warm and comforting dish, and if you’re still craving more baked oatmeal try this delicious Blueberry Baked Oatmeal.
Adapted from King Arthur Flour
Pumpkin and Caramelized Banana Baked Oatmeal
- 1 cup steel-cut oats
- 4 tbsp. butter
- 4 cups water
- 3 cups old-fashioned rolled oats
- 3/4 cup brown sugar
- 1 tsp. salt
- 2 tsp ground cinnamon
- 1/4 tsp. ground cloves
- 1/2 cup pumpkin
- 1/2 cup milk
- 2 tsp. vanilla
- 2 medium bananas
- 2 tbsp. brown sugar
- 1/2 tsp cinnamon
- 2 tbsp. butter (we used a substitute)
Melt butter in saute pan. Slice bananas and toss gently with brown sugar and cinnamon. Saute quickly and gently over medium high heat (60-90 seconds). You don’t want to have soggy bananas. Pour into a 9-inch baking dish.
Place steel-cut oats and butter in a large bowl. Bring water to a boil and pour over the oats and butter. Cover and let stand for 20 minutes. Meanwhile, whisk together pumpkin, milk, and vanilla.
After 20 minutes, stir in the old-fashioned oats, brown sugar, salt, cinnamon, cloves, and pumpkin mixture. Pour oats over bananas. You can sprinkle the top with a bit more brown sugar if you’d like. Bake at 350 degrees 35-40 minutes, until center is set. Serve warm with milk or cream (if you’re really feeling wild and crazy!).