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Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

Pumpkin baked oatmeal

Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide protein and fiber, the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it).

Ingredients for pumpkin baked oatmeal

This pumpkin baked oatmeal is pretty simple to whip up. It requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
  • Pecans: Optional, but they add great texture to this oatmeal
  • Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home.
  • Pumpkin puree: Make sure it’s pumpkin puree: not pie filling!
  • Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe.
  • Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup).
  • Vanilla: Vanilla adds depth of flavor.
Pumpkin baked oatmeal

It takes 1 hour, but leftovers save well

This pumpkin baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. Because it takes longer than the standard breakfast, we like to make a pan and eat off oft it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

Variations: steel cut & stovetop pumpkin oatmeal

Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations:

  • Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to feedback we’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling. Go to Pumpkin Baked Steel Cut Oats.
  • Pumpkin oatmeal (on the stove): Want to have the same flavors in just 10 minutes? Make our Pumpkin Oatmeal on the stovetop. It’s got a similar vibe but is more like a creamy bowl of oatmeal.
Pumpkin baked oatmeal

Toppings for pumpkin baked oatmeal

Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal:

  • Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle.
  • Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring.
  • Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts.
  • Pepitas. Pumpkin seeds work too! Roasted salted have the best flavor.
  • Nut butter. Almond butter, cashew butter, walnut butter or pecan butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor.
Pumpkin baked oatmeal

Make ahead instructions!

Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR:
  • Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave.
Pumpkin baked oatmeal

More pumpkin recipes

Pumpkin is in the air! Here are a few more pumpkin recipes to use a can of pumpkin puree:

This pumpkin baked oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Pumpkin Baked Oatmeal

Cozy Pumpkin Baked Oatmeal

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8
Print Recipe

Description

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

Ingredients

  • 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
  • ½ cup pecan pieces (or chopped pecans)
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)
  • ½ teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1 ¾ cups milk of choice (dairy, almond or oat)
  • 6 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted and cooled to room temp
  • 1 tablespoon pure vanilla extract
  • For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

*For the maple Greek yogurt, mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Keywords: Pumpkin baked oatmeal

A Couple Cooks - Recipes worth repeating.



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- November 03, 2022
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Apple Dumplings (Grandma’s Recipe)

This apple dumplings recipe is truly the best! Tender, cinnamon-spiced apples are baked in a flaky pastry crust.

Apple Dumplings

Want to make dumplings? Have we got the recipe for you. Introducing…Grandma’s Old Fashioned apple dumplings recipe! Yes, this really is Grandma’s recipe: we worked with Alex’s mom to adapt her famous fall favorite for your home kitchen. Tender, cozy-spiced apples are baked up in a flaky pasty crust with a spiced brown sugar syrup. The result is a revelation: there’s a reason Grandma is famous for these! Here’s what you need to know to make the very best apple dumplings.

About this apple dumplings recipe

Apple dumplings are a dessert of apples that are baked or boiled wrapped in pastry crust. They originated in England in the early 1700’s, then later spread to America where they become popular. Each cook has their own way of making an apple dumpling. A common method is to core apples, place sugar and cinnamon inside, wrap them in pastry crust, and bake in a spiced sugar syrup.

This apple dumplings recipe is truly Grandma’s famous recipe: Alex’s mom makes these dumplings every fall in huge batches and sells them to the surrounding farm community. People come from far and wide to get ahold of them! So we were excited to work with her to share the secret family recipe! Here we’ve adapted her original recipe for 26 dumplings to make a pan of 6.

Apple Dumplings

How to make apple dumplings: an overview

Here’s the basic outline of what you’re getting yourself into with this apple dumplings recipe. The process takes about 2 ½ hours total. This recipe makes a pan of 6 dumplings; you can multiply it as desired. You can refrigerate or freeze leftovers. Here’s an outline of what you’ll have to do (jump to the recipe for full details):

Mix the pastry dough 15 minutes active
Rest 30 minutes to 1 hour, hands off
Make the apple filling ~30 minutes active (during rest time)
Assemble the dumplings 20 to 30 minutes active
Bake the dumplings 1 hour

Best apples to use

This apple dumplings recipe works with many different types of apples. Because it’s a rustic family recipe, Alex’s mom has made it with just about every variety from any tree in the surrounding area. This is a great recipe for apples from apple picking, and it works with most types of purchased apples. However, here are a few things to note:

  • Crisp tart apple varieties work best. They hold their texture inside the pastry crust, and a tart finish makes for the best flavor (in our opinion). Varieties we like are Pink Lady, Honeycrisp, Granny Smith, and Jonathon or Jonagold.
  • Soft apple varieties are harder to work with. Stay away from apple varieties like Gala or Red Delicious, which can fall apart when you’re working with them.
Apple Dumplings recipe

How to cut apples for apple dumplings

The only part of this apple dumpling recipe that requires a little technique? Peeling, coring and slicing the apples. An apple peeler-corer-slicer is the quickest and easiest way to accomplish this. There are many manual versions of this tool, and also a type that connects to a stand mixer (which we used here).

You can also peel and cut the apples manually with a vegetable peeler and knife. The trick to cutting the apples is to cut around and pull out the core, then cutting the apples into 1/8th inch slices width wise. See the photos below! We tried it both ways and it worked with either. The machine makes it look very professional, but you won’t notice in the finished dumpling.

Apple Dumplings
Apple preparation methods: peeler-corer-slicer vs vegetable peeler and knife (background). Either works!

How to form apple dumplings

The other tricky part of apple dumplings: how to form them! Here are a few tips:

  • Fill: Take the apple and place spiced sugar and a small pat of butter inside the hole where the core was.
  • Roll: Roll out the dough to a circle about 8 inches in diameter and place the apple on top.
  • Fold: Fold up the sides to wrap the apple in pastry. Gently press the top to seal. This apple dumplings recipe is very rustic, so don’t worry if it doesn’t look perfect. See the photos below!
Apple Dumplings
Apple Dumplings recipe

Multiply the recipe as desired

This apple dumplings recipe is adapted from Grandma’s original recipe that makes 26 dumplings: intended for giving away, selling, or freezing the leftovers. The recipe below makes 6 dumplings, but you can double, triple, or quadruple it as needed to make 12, 18, or 24 dumplings.

Storage info for apple dumplings

Got leftover apple dumplings or using them to give away? These dumplings are delicious cold, room temperature, or warm. (We actually loved eating leftover refrigerated dumplings cold!) Here’s what to know about dumpling storage:

  • Refrigerate dumplings for up to 1 week. To reheat, place in a 250 degree oven for about 20 to 30 minutes until warmed through.
  • Freeze dumplings for up to 6 months. Place the dumplings in a freezer safe container, wrap it in plastic wrap, then aluminum foil, and then plastic wrap again. Per Grandma, this should last for up to 1 year (though we suggest 6 months to be on the safe side). Reheat frozen dumplings in a 250 degree oven for 30 to 40 minutes until warmed through. Or, you can microwave them!

Dietary notes

This apple dumplings recipe is vegetarian. But it can easily be made vegan by using vegan butter! This type of butter works well as a substitute in vegan pastry crusts and desserts. For gluten-free, you can certainly try 1-for-1 gluten-free flour, but we haven’t tested this swap.

Serving apple dumplings

Last up: serving apple dumplings! This recipe is perfect for a fall dessert or winter dessert, great for Thanksgiving, Christmas or other family gatherings. These little balls of goodness are so tasty, you don’t need any toppings. However, serving with a bit of vanilla ice cream takes it to the next level. Or, you can add other toppings! Here are some ideas:

More apple desserts

The fall and winter are perfect for tasty treats with apples! Here are a few more apple desserts you’ll love:

This apple dumplings recipe is…

Vegetarian. For vegan, use vegan butter.

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Apple dumplings

Apple Dumplings (Grandma’s Recipe!)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 6 dumplings
Print Recipe

Description

This apple dumplings recipe is truly the best! Tender, cinnamon-spiced apples are baked in a flaky pastry crust.

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ¾ cup unsalted butter*
  • ½ cup milk

Filling

  • 6 medium crisp tart apples 
  • 6 tablespoons granulated sugar 
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ginger
  • 3 tablespoons unsalted butter

Syrup

  • 2/3 cup brown sugar
  • ⅓ cup water
  • ¼ teaspoon cinnamon
  • 2 tablespoons unsalted butter

Instructions

  1. In a large bowl, mix the flour, salt, and baking powder. Cut in the butter with a pastry cutter or fork until a pebbly texture forms (with butter chunks about the size of peas). Add the milk and stir to combine, adding more milk by the tablespoon until the dough comes together (we usually add about 2 more tablespoons). Divide the dough into 6 equal balls (about 100 g each). Place in a covered container and refrigerate the dough for 30 to 60 minutes. 
  2. Preheat the oven to 350°F. 
  3. Peel the apples, then cut out the cores with a knife. Slice the apples into 1/8th thick rings width-wise, so the apple can stack after being cut (see the photos above). You can do this with an apple peeler-corer-slicer, or by hand. Check to make sure there are no extra seeds left inside the apple slices. 
  4. In a small bowl, mix the filling ingredients: granulated sugar, cinnamon, allspice, and ginger. Cut the 3-tablespoon piece of butter into 6 small stick shapes that fit inside the hole in the center of the apple. 
  5. Remove the dough from the fridge. Roll out one piece of dough wide enough to cover the apple when folded, about 8 inches in diameter. Place an apple in the center. Place 1 butter pat and 1 tablespoon of spiced sugar into the center of the apple. Wrap the dough up and around the apple from each side. Pinch the top gently to seal. Repeat for each dumpling, placing the finished dumplings in an ungreased 9 x 13” pan. 
  6. Bake the dumplings for 15 minutes. Meanwhile, make the syrup: bring the brown sugar, water, cinnamon and butter to a boil, stirring often, then remove from the heat. 
  7. After the first 15 minutes of bake time, spoon a few tablespoons of the syrup over each dumpling, using about half of the syrup. Bake for another 30 minutes, then spoon the remaining syrup over the dumplings. Bake for a final 15 minutes (to make a total of 1 hour bake time). Remove from the oven and allow to cool a few minutes before serving. Serve with vanilla ice cream.

Notes

*For vegan, substitute vegan butter, which works well as a substitute in pastry crusts and desserts. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple dumplings, apple dumpling recipe, apple dumpling, apple dumplings recipe

A Couple Cooks - Recipes worth repeating.



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- November 02, 2022
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Easy Cabbage Soup

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.

Cabbage soup

Looking for a flavor-packed healthy soup? Try this easy Cabbage Soup recipe! Confession: we adore cabbage. It’s really not the sexiest of vegetables, is it? (Brussels sprouts and cauliflower have a much better image!) But though it’s humble, cabbage makes incredibly satisfying dishes dressed up as sauteed cabbage or coleslaw. Here it makes a hearty, satisfying soup, packed with veggies that swim in a savory-spiced broth of fire roasted tomatoes. Ready to cozy up to a bowl?

Ingredients in cabbage soup

This cabbage soup recipe is hearty and healthy, featuring white beans, loads of veggies, and a super flavorful broth. It’s a great way to use up green cabbage, and makes a warm bowl for cozying up to during soup season. While we’re 100% passionate about cabbage soup, we don’t recommend it as part of the cabbage soup diet: a fat diet that encourages unsustainable weight loss. Eat this cabbage soup simply because it’s delicious and nutrient-packed! Here’s what you’ll need for this cabbage soup recipe:

  • Butter or olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Green cabbage
  • Canned white beans
  • Fire roasted tomatoes
  • Vegetable broth
  • Sugar
  • Salt
Cabbage soup recipe

Use fire roasted tomatoes if possible

The best way to pack flavor into the broth of this cabbage soup recipe? Fire roasted tomatoes make the best flavor. This type of tomato is roasted over an open flame before canning, which makes a sweet and smoky flavor right out of the can.

Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, you can mimic the flavor by adding an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

Cabbage soup

How to cut cabbage

The one part of this cabbage soup recipe that requires a little technique? Shredding the cabbage! A large head of cabbage can be tricky to cut into thin shreds. But we’ve got a trick that makes quick work of it. Here’s how to cut cabbage:

  1. Slice off the root: Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them. With a large chef’s knife, slice off the root of the cabbage.
  2. Quarter it: Slice the cabbage in half through the stem. Then cut it into quarters.
  3. Slice out the root: Remove the root by cutting it out with two diagonal slices.
  4. Slice crosswise: Thinly slice the cabbage in the short direction, using a circular motion with the knife.

What to serve with cabbage soup

This cabbage soup recipe is a hearty soup that can work as a meal in itself. However, you’ll probably want to pair it with a salad or sandwich for a filling meal. Here are some ideas for what to serve with cabbage soup:

Cabbage soup recipe

More cabbage recipes

Got a big head of green cabbage and not sure what to do with it? Cabbage is a healthy cruciferous vegetable that’s very versatile for using in the kitchen. Here are a few cabbage recipes to try:

This cabbage soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Cabbage soup

Easy Cabbage Soup

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
Print Recipe

Description

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.

Ingredients

  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion, small diced
  • 2 medium carrots, small diced
  • 2 celery ribs, small diced
  • 4 garlic cloves, minced
  • 2 teaspoons each garlic powder and dried basil
  • 1 teaspoon each dried oregano and dried thyme
  • 1/2 medium green cabbage, shredded (6 to 7 cups)
  • 15-ounce can white beans 
  • 28-ounce can crushed fire roasted tomatoes* (or best quality crushed tomatoes)
  • 1 quart vegetable broth
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon sugar
  • Chopped Italian parsley, for garnish

Instructions

  1. In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender and the vegetables have released their juices.
  2. Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth, salt, and sugar. Bring to a simmer and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsley.

Notes

*Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, add an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Cabbage soup, cabbage soup recipe

A Couple Cooks - Recipes worth repeating.



from A Couple Cooks https://ift.tt/VYFGNK4
- November 01, 2022
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Passionfruit Cheesecake Bars

These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top.

The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert.

Passionfruit Cheesecake Bars cut into squares, on a piece of white parchment with a gray paring knife and bowl of passionfruit seeds in the background.

There’s no denying cheesecake is one of the richest desserts out there. Which is why you often see it topped with a fruit sauce like raspberry: that hint of acidity cuts the richness of the cheesecake, resulting in a perfectly balanced dessert.

These passionfruit cheesecake bars take that concept and turn it up to 11.

The passionfruit layer can only be described as bright. Like really, really bright. Both in color (seriously, I almost had to dial down the saturation in these photos it was practically glowing), and also in flavor. The tartness is almost like a super-lemon, just as mouth-puckering but with a tropical flair.

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from Love and Olive Oil https://ift.tt/VAC3vJT
- November 01, 2022
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