I have more than a few posts in my drafts folder, as I figure out what to write, take the photos off my camera, go on vacation to Morocco.. You know, the typical delays.
I made this delicious breakfast oatmeal pudding last month, when pumpkin and fresh cranberries were both abundant. Now that Christmas cookie, mint and chocolate season is knocking at the door, I figured I should whip this baby out before it was too late!
Adapted from Cara’s Cravings, this is a variation on the Baked Blueberry Oatmeal Breakfast Pudding I posted in September (based on Ricki’s original recipe). Back then, it was my pre-cycling breakfast of choice. This time, though, my pudding was a bit thicker, a bit lumpier, so I wonder whether I had to pulse my almonds longer. However, I enjoyed this variation, too, as it had a different mix of flavours. The pumpkin puree replaced the applesauce, the fresh cranberries substituted for the blueberries and the mix of savoury spices (cinnamon, ginger, cloves) worked perfectly. Not too sweet, and definitely not bland, this was a perfect start to the day. Likewise, it could work as a nice dessert as well.
This is my submission to this round of Blog Bites 9, holiday buffet, potluck-style!
Baked Pumpkin Cranberry Oatmeal Pudding
1/2 cup almonds (or other nuts)
1/2 cup cashews
1/2 cup old fashioned rolled oats
3/4 cup canned pumpkin puree
2 tsp pure vanilla extract
1/2 tsp maple syrup
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of ground cloves
1/8 tsp salt
1-1/4 cups milk (or almond milk)
2 cups fresh or frozen cranberries
1. Preheat oven to 350F. Lightly spray a 4-6 cup casserole dish, or small individual ramekins with cooking spray.
2. Grind nuts until finely ground in a food processor. Add in oats and blend until finely ground. Add the remainder of the ingredients except the cranberries and process until perfectly smooth and creamy, scraping the sides and bottom once to incorporate everything.
3. Pour mixture into the casserole dish, then gently fold in the cranberries (scatter a few extra cranberries over the top as they won’t sink).
4. Bake in preheated oven for 40-50 minutes until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold. Store, covered, up to 4 days in the refrigerator. May be frozen.