Back to Baked Oatmeal
Earlier this month when I was writing my blog about Pumpkin Oatmeal, I got to thinking about our Baked Oatmeal Muffins recipe. It had been a while since I made this recipe and even longer since I mentioned it on the blog. Almost seven years ago, I wrote about some small changes we made to this recipe to make it an easier breakfast for busy mornings. Looking back to ten years ago, I shared my family’s origin story for this recipe.
Our October recipe of the month is bringing a seasonal favorite, pumpkin, to breakfast. Pumpkin Oatmeal is easy to make and ready to eat in only five minutes. All you need to do is combine the ingredients in a microwave-safe bowl, heat in the microwave until the oats are soft (about three minutes), and serve. You can adjust the amounts of the ingredients up or down based on how many people you are making breakfast for.
Pumpkin Recipe Roundup
Pumpkin is a classic flavor that reminds me of the fall season. One 15 ounce can holds about 2 cups of pumpkin. Some pumpkin recipes on Spend Smart. Eat Smart. use the full can while others may use a smaller amount. What do you do with any leftover pumpkin?
Winter squash or pumpkins in abundance?
My sisters, dad and I share a garden spot. We try to coordinate so that we all work in the garden at the same time because it is more fun that way, but with our schedules that doesn’t happen very often. This spring when we were planting, a couple of times someone planted over the top of something that was already in the ground (this is why we had peppers growing in the bean rows). I was determined to have some winter squash, so I planted a whole row of seeds about 3” apart and put milk cartons filled with water every foot to mark the row. To make a long story short, I didn’t thin the plants, so the squash took over a corner of the garden and now we have lots of acorn squash. If you have an abundance of winter squash or pumpkins, here are some helps:
Guiltless Pie? Count the Ways
Looking for a super easy, delicious, light, inexpensive dessert? Just in time for Thanksgiving (and really a dessert you could eat all year long), try our Guiltless Pumpkin Pie.
Let ‘em eat cake!!
Today’s post is from guest blogger, Holly Van Heel, a Human Sciences Specialist in Nutrition and Wellness at Iowa State University Extension and Outreach.
Chocolate Surprise Cupcakes
I bet you’re wondering what the big surprise is in our Chocolate Surprise Cupcakes, right? Drum roll, please. It’s a can of pumpkin and apple juice. Instead of adding oil to the cake mix, we use pumpkin and apple juice. The pumpkin increases the nutritional content by adding a good dose of vitamin A but it does not make the cupcakes taste like pumpkin. Sneaky, huh?
October recipes you will love
By Kathryn Standing
Hot Pumpkin Drink
My birthday is this month, so I like to think of our November recipe of the month as my birthday recipe. This year, it is Hot Pumpkin Drink, which is perfect because I love pumpkin. I am planning to make myself pumpkin bars for my birthday treat and I will probably buy an extra can of pumpkin so I can make Hot Pumpkin Drink as well.