Baked Pumpkin Puree Oatmeal
Ingredients
- 200 grams of rolled oats (use certified gluten-free if needed)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 tsp salt
- 40grams chopped pecans or walnuts, omit for nut-free
- 1 tbsp shredded coconut
- 2 tsp chia seeds
- 75g pumpkin puree (options: canned pumpkin, or prepared as below)
- 2-4 tbsp maple syrup (depending on taste)
- 230 ml of any type of milk warmed (non dairy milk such as coconut, soya or almond milk)
- Optional add ins: chopped dates or raisins or dried/fresh berries, chocolate chips, hemp seeds
Method
Pumpkin Puree
Ingredients
· 750g pumpkin or butternut squash
Instructions
To steam the pumpkin:
Peel and seed 750g pumpkin or squash (you can make extra and freeze it). Cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through.
To microwave the pumpkin:
Cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave.
Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you’d like it softer. Scoop the flesh into a bowl, then mash and leave to cool. Once you have your pumpkin puree you can add it to morning oats (below), flapjack recipes, smoothies, soups.To bake the pumpkin: Preheat oven to 150 C / Gas 2. Cut pumpkin into small manageable pieces and cut off pith and seeds. Place cut pumpkin skin side up in a large roasting tin. Add 5mm water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool. When cooled, cut away skin and mash or puree. Use in any recipe that calls for tinned pureed pumpkin.
Enjoy!