Baked Pumpkin Spice Oatmeal….To Go

This is ingenious, I tell you.  I initially got this idea from The Faux Martha via Pinterest, where I saw baked oatmeal in a muffin-type, portable form.  Perfect for an on-the-go breakfast, which, if you are like me, is usually the case.

The beauty of this idea?  You can turn any type of your favorite baked oatmeal into portable form.  Who would’ve thought?  (at least not me.)  So, I’ve “spiced” things up a bit here and went for one of my favorites, a baked pumpkin spice version, because it has suddenly become October.

I’ve been taking these little guys with me every morning into work, and my honest opinion is that they are great both warmed up and cold (think of it like a muffin).  If you prefer it warm, just reheat it in the microwave for a little bit.  I loved the addition of a few cranberries and walnuts (you know, for those omega-3′s) for a little added sweetness (I decreased the original amount of sugar here and may even decrease it a little more for the next time) and crunch.

Enjoy.  And, Happy October.

Baked Pumpkin Spice Oatmeal….To Go.

Servings: 12

 

Ingredients

2 tablespoons unsalted butter, melted

1 cup pumpkin puree

1/4 cup sugar

2 cups skim milk

2 eggs, lightly beaten

3 cups rolled oats

1 and 1/2 teaspoons baking powder

Pinch sea salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon ground cloves

1/2 cup dried cranberries

1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 350 degrees.

2. Spray a cupcake pan with cooking spray; set aside.

3. In a 2-cup measuring cup, soak the cranberries in about 1 cup hot water.  Let sit while you prepare the rest of the ingredients.

3. In the bowl of your standing mixer fitted with the paddle attachment (or in a large bowl, if you are doing this manually), combine the melted butter, pumpkin puree, sugar, skim milk, and eggs, mixing on medium speed until smooth.

4. With the mixer running on low speed, slowly add the rolled oats, baking powder, salt, cinnamon, ginger, and ground cloves, mixing well.

5. Drain the cranberries, and add them to the mixture.

6. Using a rubber spatula, gently fold in the chopped walnuts until thoroughly incorporated.

7. Evenly dividing the batter, spoon the mixture into your prepared cupcake pan.

8. Bake until lightly golden and the “muffins” are springy, about 30 minutes.

Scout wishes you a Happy October, too.

Source:  Adapted from Yummly.  Inspired by The Faux Martha.

 

October 3, 2012 - 10:25 am

Bridget@MrsGreenJeans - These would be a perfect on the go breakfast or snack. Your dog is so adorable! I love seeing him/her in photos! Sorry forgot if she was a lady or a man ;) still too adorable!!! I would like to borrow him/her

October 3, 2012 - 10:52 am

the peach - These look very good and healthy, Ben would really like these, and of course like you said, a good thing to have running out the door in the morning. And of course Scout looks adorable!

October 3, 2012 - 12:17 pm

Kelsey - What a great idea! I eat breakfast in my car most mornings, so this would be wonderful. I could even heat a couple up when I got to school and eat them while I prep for the day. Thanks for sharing.

Scout is adorable, by the way.

October 3, 2012 - 6:58 pm

melissa - Love your website. Is the reduced sugar you mentioned for your personal taste reflected in the recipe? Thanks

October 3, 2012 - 7:17 pm

srlacy - Hi Melissa-
Thanks for the kind words. Yes, I reduced the amount of sugar to 1/4 cup, and this is reflected in the recipe.

October 3, 2012 - 10:41 pm

Natalie - wow Shanon, these look amazing! I’ve been looking for something exactly like this- definitely going to try them!

October 4, 2012 - 9:08 am

Erin - Hi!

One of my best friends from college, Begem, recommended your blog to me, and I am so so excited she did! I absolutely love it. This post is perfection–I’m oatmeal obsessed and am on a continual quest to come up with new, fun ways to prepare it. These look d-lish, plus during the fall I tend to hoard cans of pumpkin so that I can be prepared whenever a craving strikes (read: all the time). This “oatmeal to go” looks like the perfect use!

As a fellow “upper valley” resident/cheese lover (it’s just better up here), ardent love of food and cooking, and girl on a quest for “healthy, indulgent” dishes, I really appreciate what you do! Thanks for sharing with all of us.

cheers
Erin

October 4, 2012 - 10:53 am

srlacy - Hey Erin!

Tell Begem I said hello! Where did she end up matching? I remember she was interested in California. She’s awesome!

October 4, 2012 - 5:19 pm

Jane - New rule – you cannot blog unless you include a pic of that beautiful Scout in each post! What a squeezable face!

October 5, 2012 - 9:06 pm

Courtney - Love these! What a wonderful idea. Making these on Sunday would provide breakfast for the entire week. Cannot beat that! :)

October 7, 2012 - 11:51 pm

Erin@theLawStudentsWife - Hey Shannon!

Miss Begem is awesome indeed, and she matched at fabulous UC San Diego. She’s back in Cali where her true heart lies. I’ll pass on your hello to her too at our next phone date :-)

October 21, 2012 - 2:51 pm

Donna - Love your recipe – I make the baked oatmeal all the time (from Faux Martha, too) but, when I make the pumpkin ones; I use the Trader Joe’s pumpkin pie spice – its gives them a real nice little kick. Love your dog – I’m a boxer mommy too – my Cali is fawn and only 5 months old!!

December 3, 2012 - 1:08 am

Stacy - Hi, Shanon,

Both of my daughters are vegetarian so I am always on the lookout for some tasty recipes we can all enjoy when they are home for the holidays. You’ve got some beauties that I can’t wait to try! My helper is also a Boxer dog, but a fawn. Scout is just adorable but then, I’ve never met a Boxer face I didn’t like. : )

Stacy

January 29, 2013 - 4:48 pm

January Adventures | Mexican Sushi - [...] recently discovered baked oatmeal, and Allosaurus loves it. (Breakfasts I can make the prior night and/or in bulk are always a plus.) [...]

January 12, 2014 - 8:52 pm

Kate M. - These didn’t work out so well for me. I omitted the cranberries and added a touch more sugar for sweetness. The “muffins” were really well done after 30 min. and wouldn’t come out of the pan in one piece, even though I used a ton of PAM baking spray. I wonder what went wrong! I was really looking forward to these.

January 24, 2014 - 8:12 pm

Weekly Photo Challenge: Juxtaposition | Lipgloss and a Backpack - [...] – Baked Pumpkin Spice Oatmeal from The Curvy Carrot.  I use egg whites only and pumpkin seeds instead of nuts.  Baking oatmeal on the weekend to eat [...]

February 16, 2014 - 9:57 am

Lauren - Tried this and love it! I didnt have enough muffin tins so put it in some ramikins and a cake tin. My house smells deliciously spicy! I tagged my pic on twitter @librarylaureng

Cajun Cauliflower Hash with Soft Boiled Eggs

I’m having a love affair with cauliflower.  Suddenly, I’m realizing that I’ve missed out on this wonder food for years.  I’ve always avoided it-the dreaded, mushy, white brain-like-looking goo that I remembered from my teenage years of working in a hospital cafeteria.

Not anymore.  I’ve realized that it’s a phenomenal substitute for lots of things-it’s filling, low in calories, and actually quite a flavorful addition to any meal.  My first true experience was the Buffalo “Chicken” Cauliflower, which pretty much blew my mind.  I was ready to try another recipe featuring it: this time a “hash”.  But not a hash drenched in high-calorie fat and fried potatoes (there’s a little bit of potato in this recipe here because I had a few on hand, but you can totally omit if you like), like what I envision when I think of a hash.

Oh no, this is a hash that is loaded in vegetables and good for you.  The original recipe calls for some bell pepper (which would have been pretty awesome), but I didn’t have one on hand, so feel free to add one in (just add the bell pepper when you add the potatoes in).  I loved the addition of spinach, but you could add in any type of green leafy vegetable here. Omit the egg if you are looking for a vegan option.  Add mushrooms, add red pepper flakes, add whatever you like.  It’s a hash.

And, one more thing, I’m very excited to announce that I’ll be hosting a pretty awesome giveaway within the next month to help launch Millstone Coffee’s new website, Bean to Cup Journey.  As a pre-giveaway promotion, Millstone will be giving away lots of coupons for their coffee beginning October 3, via their website  www.Millstone.com.  I support Millstone coffee, especially because of their Transparency in the Supply Chain position.  So, beginning October 3, make sure you head over to their site and get some good coupons…because they will go fast.  And keep checking here to be able to win your very own A-MAZ-ING giveaway in the next few weeks.

Cajun Cauliflower Hash with Soft Boiled Eggs

Servings:  approximately 4

 

Ingredients

1 tablespoon extra-virgin olive oil

1 red onion, chopped (about 1 cup)

2 garlic cloves, minced

1 head of cauliflower, chopped (I chopped mine into bite-sized pieces)

2-3 celery stalks, chopped

1 and 1/2 teaspoons chili powder

1/2 teaspoon Cajun spice powder (if you can’t find this, substitute whatever spice you like)

Salt, to taste

Pepper, to taste

1/3 cup water

3-4 red potatoes, chopped

2 cups fresh spinach leaves

Chives, chopped, for garnish

4 soft boiled eggs *For a tutorial on how to poach an egg, click here.   To make yours soft-boiled, I let mine cook for approximately 5-6 minutes or so.

Instructions

1. In a large sauté pan (one that you can cover with a lid), heat the olive oil until shimmering.

2. Add the onion and garlic and cook until softened, about 4-6 minutes.

3. Add the cauliflower, celery, chili powder, Cajun spice, salt, pepper, and water and let cook, covered, stirring frequently, until softened, about 5 minutes.

4. Add the red potatoes and let cook, covered, for about 5 more minutes, stirring frequently.

5.  Add the spinach and cover, and let cook until the spinach is wilted and cooked, about 3-4 minutes.

6. Top with soft boiled eggs, season with salt and pepper, and garnish with fresh chives.

 

Source:  Adapted from Vegetarian Times.

September 30, 2012 - 8:32 am

Annie - This looks super awesome! I can’t wait to try it.

September 30, 2012 - 10:16 am

Elizabeth @ The Bare Midriff - This looks awesome! I recently started a yeast- and sugar-free diet, so I’m looking for healthy stuff like this to add to my Pinterest board! Thanks!

September 30, 2012 - 9:24 pm

Jillian {Her Split Ends} - YUMM! This sounds fantastic…i’m thinking it might be a fun twist on a thanksgiving side dish this year!

Cheers
~ jillian
http://www.hersplitends.com

October 1, 2012 - 9:42 pm

Colleen ~ - girrrrrrrrllll this looks amazing!! definitely trying this soon…looks like it’s easy on the wallet too!!

i don’t know how i missed the fried cauliflower wings recipe, but i am TOTALLY making that this sunday! :)

October 2, 2012 - 2:33 pm

Haley Brown - This recipe is so good!! I tried it today and all my roommates were very impressed. I used cauliflower and potatoes as well and it was a great balance with both of them together. It looks and tastes like it is from an expensive brunch restaurant. Thanks for sharing this jem!

October 13, 2012 - 1:38 pm

Melissa - this sounds delicious! What spices make up cajun spice?

October 16, 2012 - 10:44 am

Korinne - Thank you for all these amazing Cauliflower recipies. It is such a versatile veggie and I think so many people are unsure of how to eat it. I can’t wait to try the buffalo version as well as this one for breakfast. I often make a curried cauliflower version for dinner over rice and it’s always gone before I can have seconds!

November 4, 2012 - 8:17 am

Salmon with Cajun Cauliflower Hash | Sophia Chow - [...] our way back to healthy eating this month.   As a kickoff, I decided to try a new recipe for a cajun cauliflower hash.  Yum!  What says “cajun” more than “cauliflower” ?  Ha.  Actually it [...]

November 8, 2012 - 4:22 am

Sarah - made this tonight, and it was really nice! I used the potatoes, added a red bell pepper, scratched the onion and chives (college kitchen) and shredded some sharp cheddar over it. I used cayenne and season salt for the cajun spices as well. Loved it! Thanks for sharing!

February 8, 2013 - 8:10 am

Thursday Night with Rose | Sophia Chow - [...]  I hosted this time and here was my menu: seared salmon with white beans and sautéed greens, cauliflower hash and roasted squash.  If that’s not a Rose menu, then I don’t know what [...]

Cheesy Corn Chowder

 

I love that I am posting a cheesy soup right after a macaroni and cheese recipe.  Are you sensing a theme here?  I think it’s the swift transition into sweatshirt weather that has inspired this.  Or the notion that not every chowder has to have bacon in it. What can I say except….

…this recipe rocks.

I was able to score some (very) last minute fresh corn the other day and desperately wanted to use it in this soup.  You can also substitute frozen corn in as well.  The combination of bell pepper, sweet potato, carrots, and corn make this dish fantastically tasty-every bite is different, it seems.  I loved the variety of veggies here (also, I loved the cheese….).  I froze up a big batch of it, and it was easily reheated (and just as good) the second time around for a busy weeknight meal.  I imagine that if you wanted to make a lighter version of this, you could substitute in skim milk and low-fat cheese (that’s my experiment for next time…)

P.S. I didn’t miss the bacon.

Cheesy Corn Chowder

Servings: approximately 12

Ingredients

1-2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 large carrots, chopped

3 celery ribs, chopped

1 red bell pepper, chopped

1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice

1 large sweet potato, peeled and cut into 1/4-inch dice

4 cups vegetable broth

4 cups water

3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)

2 cups heavy cream

8 ounces sharp Cheddar, grated (3 cups)

Salt and pepper, to taste

Finely chopped fresh chives or scallions (optional)

Instructions

1. In a heavy saucepan over medium heat, heat the olive oil until shimmering.

2. Add the onion, carrots, celery, and bell pepper to the saucepan and cook, stirring, until onion is softened, about 10 minutes or so.

3. Add both kinds of potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes.

4. Add the corn and cream and simmer, uncovered, for about 10 minutes.

5. Remove the saucepan from the heat, and stir in the cheese until melted.

6. Season soup with salt and pepper, to taste. Garnish with fresh chives or scallions, if desired.

 

Source:  Adapted from Gourmet Live, via Epicurious.

September 28, 2012 - 2:30 am

Julia - would love to make it! It looks delicious!

October 1, 2012 - 4:23 am

Catherine - I made this yesterday – AMAZING! The perfect Sunday dish for fall.

October 1, 2012 - 1:49 pm

Lorna - I made this for dinner last night, and it was delicious! My husband is an avid vegetable hater, and he loved this. Thanks for a great recipe.

October 1, 2012 - 7:51 pm

Corn chowder and baking powder biscuits done right « Hilary Makes - [...] Corn chowder Adapted slightly from The Curvy Carrot – 1 tbsp olive oil – 1/2 large onion, chopped – 1 large carrot, chopped – 2 celery ribs, chopped – [...]

October 3, 2012 - 9:39 pm

Jenny Boling - Making this tomorrow night. Mmmmmm…

October 6, 2012 - 4:45 pm

Cheesy Corn Chowder | Delicious Goodies Galore - [...] The Curvy Carrot on the web and here on Facebook [...]

October 9, 2012 - 7:22 pm

Jody - I made this and I used half 1%milk and half whole milk (what I had on hand) and it was very watery and the broth was like a watered down milk…. Also my cheese didnt melt very well (freshly grated!) it just kind of clumped up. Not sure what I did wrong!!!

October 11, 2012 - 9:33 pm

danielle - DELICIOUS! I’m dying to have another bowl, but I’m stuffed!

September 30, 2013 - 8:13 pm

Jenny - Wow, I’ve never had corn chowder before but this was so tasty. I had two bowls and the boyfriend is on his fourth…

February 17, 2014 - 10:00 am

Cami - Made this last night, turned out VERY watery. My boyfriend tried it, then ordered a pizza :(

February 17, 2014 - 10:37 am

srlacy - Hi Cami-

I’m really sorry to hear that. I wonder why it turned out so watery for you?