<strong>Pumpkin Baked Oatmeal</strong>

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. via Eating Well.

If you using a can of pumpkin pie mix rather than pumpkin then skip the maple syrup in ingredients.

Ingredients

2 ½ cups old-fashioned rolled oats

1 ½ cups whole milk

1 (15 ounce) can unseasoned pumpkin puree

2 large eggs

¼ cup pure maple syrup, plus more for serving

2 tablespoons melted coconut oil or vegetable oil

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chopped pecans

Whole-milk plain strained (Greek-style) yogurt for serving

Directions

Step 1 Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. 

Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans. 

Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.

To make ahead

Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes. 

Nutrition Facts

Serving Size: 

1 slice

Per Serving:

265 calories; protein 7g; carbohydrates 32g; dietary fiber 5g; sugars 11g; added sugar 6g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 3g; cholesterol 51mg; vitamin a iu 6630IU; vitamin d iu 34IU; folate 10mg; vitamin k 1mg; sodium 183mg; calcium 122mg; iron 2mg; magnesium 42mg; phosphorus 177mg; potassium 226mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 6mcg. © Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022

Orange Quinoa Stuffed Acorn Squash with Pecans

Orange Quinoa Stuffed Acorn Squash with Pecans

My wife found this and we made when Mark and Missy came up from DC, we had no cranberries so we tried it with tart dried cherries. This was great, I mean really good. I asked Marie if I could use her pictures and post she said no problem. You can find more of her recipes here citronlimette, it is a nice site with some great recipes and ideas. Thank you Marie for this great treat!

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Seasonal acorn squash stuffed with quinoa. pecans and cranberries is my idea of a healthy vegetarian meal. This recipe for orange quinoa stuffed acorn squash is easy to prepare and a real feast. I love the sweetness of the squash and the nuttiness of the quinoa.

Quinoa is addictively delicious.  Quinoa is usually treated like a grain or starch, cooking up like rice or pasta in a fraction of the time.

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Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots.

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Once the seeds are removed, winter squash can be baked, steamed or simmered.

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Ingredients

  • 2 small acorn squashes, halved length-wise, seeds removed
  • 5 tablespoons olive oil, divided
  • 1 cup vegetable broth
  • 1 cup orange juice
  • 1 cup quinoa
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • ½ cup dried cranberries – we were out of these so we substituted tart cherries
  • ¼ cup chopped pecans
  • Salt and freshly ground black pepper
  • 2 tablespoons maple syrup (optional)

How:

  • Preheat oven to 425 degrees. Line baking sheet with parchment paper or foil. Rub squash flesh with 3 tablespoons oil and place face up on baking sheet. Roast 30-35 minutes or until flesh is easily pierced with a knife. Remove from oven and cool.
  • Meanwhile, in saucepan bring broth and orange juice to a boil; stir in quinoa, lower heat and simmer, covered until ready. When quinoa is done cooking, turn off heat.
  • In medium pan, heat remaining 2 tablespoons oil over medium heat. Add onion and celery and sauté until soft and translucent, about 6 minutes. Add garlic and thyme and sauté an additional 1 minute.
  • Add onion mixture, cranberries and pecans to cooked quinoa and toss until combined; add salt and pepper to taste.
  • Fill each squash half with quinoa mixture. Drizzle with a bit of maple syrup before serving, if desired.