Didn’t think I was going to get around to any baking this weekend, but it turns out that I healed much faster than I had originally anticipated. (I had my wisdom teeth taken out first thing Saturday morning, and almost instantly recovered from it. Just taking it easy, watching what I eat, as not to irritate it. Seriously though, I can’t believe how smooth this whole recovery has been! No pain, so swelling, no nothing! PTL.)
That being said, I decided I could do a little baking after all. AND, seeing as how all I‘m really supposed to eat at the moment is soup, yogurt, ice cream, & oatmeal (though I did sneak in a piece of cheesy bread last night & a nibble of a pumpkin spice muffin this morning) I decided an oatmeal based baked good would be a good way to channel my inner Martha, while still obeying doctor’s orders.
Enter BAKED PUMPKIN OATMEAL (original recipe here)
I saw this recipe on Pinterest a while ago, and finally got around to giving it a go. (I had everything on hand already, so I was extremely pleased I didn’t have to run to the store.) It’s super moist, and a perfect cross between a bowl of Oatmeal & moist delicious slice of Pumpkin Bread. It’s a little “bland” in flavor alone (& when I say “bland” just consider that oats aren’t very flavorful and that’s the main ingredient) but, I scooped out a little and topped with syrup and YUMMO! Perfection! It’s best served warm, but can be refrigerated and then microwave re-heated. The original recipe suggests topping with whipped cream, but I suspect a scoop of vanilla bean would do just the trick!
Try it out, and let me know what you think! I can see myself making this again (I’m a HUGE fan of oatmeal) but perhaps upping the vanilla & pumpkin spice to give it some more POW. –a little more sugar never hurt anyone either 😉
