Photo by cookingwithkid
cookingwithkid's Notes:
Expand2 sugar pumpkins Ask a question about this ingredient
1 tablespoon melted butter Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 cup unsweetened apple sauce Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
2 cups old fashioned oats Ask a question about this ingredient
1 large egg Ask a question about this ingredient
3/4 to 1 cups lowfat milk (depening how milky you like) Ask a question about this ingredient
1 granny smith apple (peeled + diced) Ask a question about this ingredient
extra brown sugar for sprinkling Ask a question about this ingredient
Preheat oven 375 degrees.
Ask a question about this stepStart by carefully cutting the top off your pumpkin and cleaning the insides out.
Ask a question about this stepCombine all remaining ingredients (except the brown sugar for sprinkling) in a large bowl. Stir well and divide batter evenly between the two pumpkins.
Ask a question about this stepSprinkle the top of each lightly with brown sugar and place both pumpkins on a cookie sheet and bake for 45 mins to an hour or until pumpkin is tender and oatmeal is cooked.
Ask a question about this stepServe pumpkins on a plate in the center of the table. When doling out scoops be sure to scrape up some the pumpkin flesh with the spiced oatmeal.
Ask a question about this stepNote: We recommend cooking the pumpkin with the top off for the first 20 mins and then put the top on loosely (allowing for steam to come out) for the rest of the baking time. If your pumpkin has a stem, make sure to soak it in water before baking and keep it away from the heat source.
Ask a question about this stepthanks, Sage... I probably have seen them now that you explain them, but never with a sign!!! lol... now I will ask
where do you find sugar pumpkins? have never seen them.... is there a substitute pumpkin?
Gosh, you don't have adorable little sugar pumpkins for sale in your markets in the fall? They are the best because they have both a great shape and flavor. You should ask at your markets. I have used acorn squash for serving with some dishes, but I don't know if they would work as well with this oat recipe.
THAT is cool.
How funny! I just commented on your pumpkin pie french toast, went back to the full list, and clicked on this recipe next! Let's just say I'll be going to your site everyday from now on. What great, fun recipes you post!
It's so warm and cozy not to mention deeelish. My kid cannot stop talking about it!
Thanks! You should see how faces light up when it's put on the table. So much fun!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I love this! The oatmeal sounds so good and the presentation is terrific.