Baked Pumpkin Oatmeal with Coconut Streusel Topping
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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
- Preheat the oven to 375F and butter/oil four ramekins (I used my old French onion soup gratin bowls).
- 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.
- Add the dry ingredients to the wet and stir until completely combined. Divide evenly between greased ramekins. Divide the topping evenly between the ramekins.
- Put ramekins on a baking sheet and bake for 15-17 minutes. Cool a bit before serving.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Tags: can be made ahead
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about 2 years ago testkitchenette
I am so glad that you like it!!! I love your additions as well!
about 2 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!