Pumpkin Baked Oatmeal

Surprise! Hello and welcome back... Energy Neutral is not dead. I've just been about as strapped as one person can be between simultaneously working as a professor at CMU and postdoc at MIT, all while planning my wedding and stubbornly putting in the groundwork training miles for my 2015 cycling season (in which I will ride for Breakaway Bikes p/b Felt and I aspire to earn my Cat 1 upgrade). If I find a free moment, I make something besides kale salad for dinner, but haven't found the time to write about it. In fact, I just realized that I never shared the recipe for the kale superfood salad that has been my dinner go-to for the last six months! (Although I did start a draft post about it back in July... hopefully I'll find some time to put it up at some point.)

Things have been a whirlwind since I started making visits to CMU in September. However, I've been dreaming about writing a blog post and getting back to doing more cooking for a while. Finally, over Thanksgiving I found some time to throw some ingredients in a bowl and try something new. While visiting the farmers market with my Dad to pick up the last fresh essentials for Thanksgiving dinner, we noticed one of the stands was selling baked oatmeal, and boy did it look good! This inspired me to go home and learn how to make baked oatmeal. I first tried carrot cake oatmeal, which was good, but my real winner was my pumpkin pie baked oatmeal. In this, I have found my perfect breakfast! Throwing a piece of this tasty bar in my backpack to accompany a smoothie (in which I add extra protein powder. Oats are a complete protein, but the carb to protein ratio is a bit high) keeps me going through lunch and beyond. This is gluten free and packed with all the goodies that pumpkin and oats offer. Enjoy!

Pumpkin Baked Oatmeal

3c oatmeal (I used 1.5c quick cook and 1.5c old fashioned, just because that was what I had!)
1T baking powder
cinnamon, nutmeg, and ginger to taste
1 can purred pumpkin (15oz)
1c vanilla almond milk
1t vanilla
1/4c maple syrup
1/4c walnuts

1. Preheat the oven to 400F.
2. Mix the oatmeal, baking powder, and spices in a mixing bowl.
3. Add the pumpkin, almond milk, vanilla, and maple syrup. Stir until all ingredients are wet.
4. Spray or grease a cassarole dish. Add the oat mixture and top with the walnut.
5. Bake for 30 minutes or until firm.
6. Cut, serve, and enjoy! Leftovers keep well for days, although it is unlikely that it will last that long...