In the midst of a global pandemic, comfort can come in many forms. My comfort is cooking and feeding people.
When Barr and I started Flavorista in 2008, our lives were very different. Our children were much younger and we were working towards that elusive equilibrium of personal, family and marital balance. Fast forward 12 years, and our children are now teenagers and young adults. We both have more gray hair. With over 500 published posts, we took a break from Flavorista in 2015. Kimberly left academics and returned to restaurant life when Lollie headed off to Lehigh University.
This March has been a March unlike any other: Social Distancing, No March Madness and Coronavirus. YIKES! Having been given some extra time, I decided to dust off my recipe writing and blog posting skills. I will edit/update older posts and offer some new content as it is available, a project that is a much better use of my time than playing BlockDoku on my phone.
Think of these baked oatmeal muffins as a hand held bowl of oatmeal, no spoon required. If there are any leftover, they can be refrigerated or frozen for a grab and go breakfast. This pumpkin version is Vincenzo’s favorite, but I have others like blueberry banana, stay tuned…
Pumpkin Pie Baked Oatmeal Muffins
Easily made with pantry items, these gluten-free muffins offer up healthy fiber, Vitamin A, Vitamin C and Potassium #winwin. Feel free to add dried cranberries if you like and if you have them at home, top each muffin with roasted, salted pepitas.
1 (15oz.) can pumpkin
3 C. old fashioned oats
2 eggs
1 1/4 C. milk (any kind of milk: dairy, almond, coconut, soy)
2/3 C. brown sugar or white sugar
2 tsp. vanilla extract
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. dry ginger
3/4 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with liners, or grease the cups with cooking spray.
Mix all of the listed ingredients together. until evenly blended. Spoon the oatmeal evenly between the muffin cups.
Bake for 30-35 minutes, until cooked through. A cake tester will come out clean.
Let them cool in the tin for 10 minutes and then transfer to a wire rack.
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