Baked Pumpkin Oatmeal with Coconut Streusel Topping

By • January 2, 2011 • 2 Comments


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Author Notes: In cold weather my mother always made Wheatena and topped it with a bit of cold milk, a swirl of maple syrup, and slices of fresh banana for breakfast. I thought it was delicious and was very happy on the inside that she did not make oatmeal. I was very prejudiced against oatmeal mainly because of the inedible stuff served at gymnastics camp. Gluey and sticky, I was not a fan. I do however love oatmeal cookies, oatmeal breads, oatmeal pancakes, and often bake with oat flour. This recipe evolved from a desire to challenge my taste buds with a food that I am not accustomed to eating while combining it with flavors that I jump all over. These baked up almost cake-like with a topping not unlike streusel. I make them in advance and then heat them up individually throughout the week. I've also been known the eat/serve them for dessert.testkitchenette

Serves 4

  • 1 cup oats (not quick cooking)
  • 1 tablespoon ground flaxseeds
  • 2-3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • scant 1/2 teaspoons salt
  • 3/4 cups pumpkin puree
  • 3/4 cups milk (steep a chai spice teabag in the milk for 5 minutes)
  • 1 scant tablespoon butter (melted)/coconut oil (melted)/almond oil
  • 1/2 teaspoon vanilla
  • 2 tablespoons unsweetened coconut
  • 2 tablespoons chopped almonds/nut of your choice
  • 2 teaspoons sugar
  • 2 tablespoons cacao nibs (optional)
  • 2 teaspoons melted butter/oil of your choice
  • tiny pinches salt
  1. Preheat the oven to 375F and butter/oil four ramekins (I used my old French onion soup gratin bowls).
  2. Combine the oats, flaxseeds, maple syrup, cinnamon, and salt in a mixing bowl. TOPPING: In another larger bowl, stir pumpkin puree, milk, butter (or other oil/fat), and vanilla together until smooth. In another small bowl, combine coconut, nuts, sugar, cacao nibs, butter/oil, and salt together.
  3. Add the dry ingredients to the wet and stir until completely combined. Divide evenly between greased ramekins. Divide the topping evenly between the ramekins.
  4. Put ramekins on a baking sheet and bake for 15-17 minutes. Cool a bit before serving.

Tags: can be made ahead

Comments (2) Questions (0)

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Stringio

about 3 years ago testkitchenette

I am so glad that you like it!!! I love your additions as well!

Stringio

about 3 years ago LiveToEat1960

I've made this recipe several times now, substituting seeds, tea and nuts for what I have on hand and adding an egg to make it more custardy. I just wanted to tell you how appreciative I am that you posted this recipe testkitchenette. I just love it and it's my favorite weekend go-to breakfast. Thanks!