Sunday, 9 October 2011

Will Run For Baked Pumpkin Oatmeal

I'm not sure why my cousins thought that ice-cream cake & homemade wine was a good idea but who was I to argue.  These are the same cousins that thought it would be a good idea (so I didn't exactly argue) to text a picture of a birthday cake and an inappropriate hand gesture to our cousin who forgot about his own cousins dinner.  Perhaps we shouldn't have let the cousin who had been drinking send the text....sorry Clare who knew J couldn't be trusted to type in a telephone number correctly.

So after too much ice-cream, wine, and a Sunday run I decided to skip out on mashed potatoes, cranberry sauce and stuffing and instead make baked oatmeal with some of my favourite fall ingredients: pumpkin, cranberries and maple syrup.

baked pumpkin oatmeal with apple butter

oats, allspice, dried cranberries, cinnamon

soft silken tofu, vanilla, maple syrup, soy milk

30 minutes later baked oatmeal
Baked Pumpkin Oatmeal


2 C old fashioned oats
2 tsp cinnamon
1/4 tsp allspice 
1 C soy milk
1/2 block soft silken tofu drained
1 tsp vanilla bean paste
1/4 C dried cranberries
3 Tbsp local maple syrup
1/2 C canned (or roasted or boiled) pumpkin

Preheat oven to 400 F.

In your favourite corningware combine oats, dried cranberries, cinnamon & allspice.

In your blender combine soy milk, pumpkin, drained tofu, vanilla, & maple syrup.  Blend until well combined.

Add wet ingredients to dry ingredients and combine thoroughly.  Allow to bake for approximately 30 minutes uncovered.

Top with apple butter, additional soy milk or maple syrup.  Maybe share with a friend.

This Thanksgiving I'm thankful for pumpkin, cousins parties, and two very sleepy dogs.


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