Baked Pumpkin Oatmeal with Raspberries

Hello and Happy Sunday.  I am up early today, trying to get a few things done before church.  I tell you, this working full time is really getting in the way of my blogging, needlepoint, and reading!  Ha!  I haven't mentioned in a while that I am working full time as a home hospice nurse. It has been a transition for me to return to hands on patient care.  I have not been a direct patient care nurse in many years and it is a completely different skill set from the research, administrative, consulting, management work I have done the last 20 years.  I enjoy the patients but must admit I miss the strategic thinking, big picture work.  I am a better planner/cheerleader than I am actual implementer.  That said, there is plenty of problem solving/detail management work in my job and I am sure when I have more of a routine and experience it will all settle out nicely.  I do spend many hours in my car as the office is 38 miles from my house and my patients are all 15 to 20 miles from my house. I have never enjoyed driving so that is a real challenge for me. I am getting good at planning portable lunches and snacks so hopefully I will have more recipes to share here. I'm also learning where all the Starbucks are.  I think I have been to 5 different locations in the last few weeks.   They are good for a pitstop for the bathroom and a cup of coffee.  

I work in High Point, NC as part of my territory and it is the home of the furniture industry.  The market is held there and the little town is just full of furniture showrooms.  I turned a cover the other day on the way to a patient's home and this what I saw.  WTH?  It is actually a building on the other side.  See the traffic light?  That is how big this is!  I laughed out loud. I drive by here often and I always smile.  

I love the night winter sky.  The photo above was at the end of one my walks last week.  I love the bare trees with the moon in the background.  It is cold and still but oh so beautiful.  I also decided this year to put up a tree after several years of boycotting the extra work.  I decided not to do a real tree this year (so much extra work to take down with all needles and water, as well I didn't have a stand or lights) so I bought a nice little artificial one.  It has a switch that lets you change the lights from white to colored, steady or flashing, alternating white/colored, and every combination you can image.  I put it in the den and love to sit by the lights.  It was so fun to pull out all my old ornaments.  

And before I give you the recipe, here is a a fun Christmas carol for you. 

Finally the recipe.  I made this last weekend for Sunday breakfast and ate it reheated four more times during the week. I never tired of it.  It is a mildly spiced pumpkin oatmeal, filled with little pockets of raspberries.  I made it with an egg but you certainly could use a flax egg (1 tbsp ground flax seed mixed with 3 tbsp water).  If you let it rest a few minutes before serving, it holds together nicely. I reheated mine on the stove each morning with a little water in a covered pan -  I don't own a microwave.  On reheating, the shape is lost and it is more like oatmeal cooked on the stovetop.  Either way it was really tasty and kept me full until midafternoon.  I hope you'll make some  You can certainly skip the berries or use some dried cranberries.  I think pecans would be a good substitute for the almonds.  Whatever the rendition, it is a great breakfast for these cold mornings.  Have a good week. I hope to write again soon.  I have some deviled eggs that re worth sharing! 

Baked Pumpkin Oatmeal with Raspberries

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 45 minutes

Keywords: bake breakfast gluten-free vegan vegetarian almonds berries oats fall winter

Ingredients (4-6 servings)

  • 2 cups old fashioned rolled oats
  • 1/2 cup sliced almonds, divided
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp each nutmeg, cloves, and allspice
  • 1/2 tsp sea salt
  • 2 cups almond milk
  • 1 cup pumpkin puree (canned is perfect)
  • 1 egg (may substitute 1 Tbsp flax meal mixed with 3 Tbsp water)
  • 3 Tbsp maple syrup
  • 3 Tbsp melted coconut oil or butter
  • 2 tsp vanilla extract
  • 1 1/2 cups raspberries


Preheat the oven to 375. Grease an 8 inch baking dish or deep pie plate.

In a large bowl, mix together the oats, half of the almonds, the coconut sugar, all the spices, and the salt.

In another bowl, mix together the milk, pumpkin, egg, maple syrup, 2 Tbsp butter/coconut oil, and vanilla extract.

Arrange all but a handful of the berries in the bottom of the prepared pan. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently shake the pan to make sure the milk moves down through the oats. Arrange the remaining berries on top of the oats. Sprinkle with the remaining almonds.

Bake for 35 to 45 minutes until the top is nicely browned and the mixture is set. Remove from the oven and let rest for about 5 minutes. Drizzle the remaining tablespoon of butter or coconut oil over the top. Serve with maple syrup if desired.

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