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Baked Pumpkin Oatmeal with Berry Compote

Posted by Jasmine Venditti on

Squash or pumpkin in the cold cellar, berries in the freezer? This recipe gives you a new twist to your morning oatmeal:
  • 250 ml oatmeal
  • 125 ml oat bran
  • 125 ml chopped walnuts
  • 5 ml allspice
  • 1 ml salt
  • 2 eggs
  • 250 ml pumpkin (or squash) puree
  • 180 ml milk or alternative
  • 30 ml maple syrup (or other sweetener)
  • 500 ml berries
  • 80 ml water
  • 5 ml cinnamon
  • 2 ml almond (or vanilla) extract
  • 60 ml maple syrup (or other sweetener)
  • 10 ml cornstarch (or other thickener)

Mix together oatmeal, oat bran, walnuts, allspice, salt.  In separate bowl, lightly beat eggs, mix in pumpkin, milk, 30 ml maple syrup.  Add to dry ingredients.  Divide among 12 greased muffin cups.  Bake at 350 F for 20 minutes or until set.  Let cool before unmoulding.

To make compote, combine berries, water, cinnamon, almond extract and maple syrup in saucepan.  Simmer 20 minutes. Dissolve cornstarch into 15 ml water.  Stir into berry mixture and heat for 1 minute.   Serve warm oatmeal cups with compote.  Serves 6.

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