I swore I wouldn’t utter the “P” word this autumn. Does the Internet really need another p—kin spice recipe?
But that was August, and this is October, and darn those stacks of orange cans staring at me as I saunter over to the tomato paste aisle. Darn them. I think I can hear them whispering at me as I walk by: “Just one pie, Sarah. Just one.”
And next thing you know there is a can of the stuff—and maybe more than one—taking up room in my grocery cart.
Because, really, should I be turning my nose up at an opportunity to add mashed squash to my kids’ breakfast cereal? And snacks? And desserts?
This whole pumpkin thing is motherhood gold.
I came upon this particular pumpkin recipe by partial accident. I had become attached to a Coconut Cream Baked Oatmeal from the wonderful book Brown Eggs and Jam Jars by my friend Aimee Bourque. It involves the curious but magical step of adding a couple of eggs to a dish of coconut milk and steel cut oats, letting it sit in the fridge overnight, and then baking it all up until it turns into a custardy baked oatmeal. It was fast becoming one of our favourite weekend breakfasts, when I had the idea to change it up by adding a little pumpkin and spice.
And while I was expecting the result to be decent, I didn’t quite bargain on it also bearing an uncanny resemblance to pumpkin pie. In the baking process, some of the pumpkin separated from the oatmeal mixture, rising to the top to produce a thin layer of sweet creamy pumpkin custard. The photos don’t lie.
One bite of this oatmeal and Kiwi commanded it to the blog. “But I swore I wouldn’t do the pumpkin thing this year,” I whined. At which he rolled his eyes.
And here we are.
P.S. that Brown Eggs and Jam Jars book from which this is adapted—watch my Instagram feed for a chance to win your own copy!!!
- Butter or coconut oil for greasing the pan
- 2 large eggs
- ½ cup full-fat coconut milk (the kind from a can)
- ¾ canned pumpkin puree (not pumpkin pie filling!)
- ⅓ cup pure maple syrup
- 1 cup steel cut oats
- 2 cups water
- 1½ teaspoons pumpkin pie spice (see note below)
- Grease a shallow casserole dish with butter or coconut oil.
- In a large bowl, whisk the eggs until lightly beaten. Then whisk in the coconut milk, pumpkin puree, maple syrup, steel cut oats, water and pumpkin pie spice.
- Pour the mixture into the greased casserole dish.
- If you have a timer on your oven, pop the casserole dish into the oven and set the oven to bake the oatmeal at 350 degrees starting about 35 to 40 minutes before you want to eat breakfast. If you don't have a timer on your oven, cover the casserole dish and leave it on your counter (if you are ok with leaving raw eggs out overnight) or in the fridge, and bake at 350 degrees, for 35 to 40 minutes, in the morning. If you are baking it from the fridge, you might need to extend the baking time by 15 or 20 minutes.
- The oatmeal is ready when the mixture is set (no longer liquid) and beginning to brown on the top.
- Let cool slightly and then serve with dollops of yogurt or whipped coconut cream and a sprinkle of cinnamon.