|This picture does not adequately capture how delicious it was. Maybe I should use a real camera, not my cell phone.|
- 1 sugar pumpkin (it was called a "pie pumpkin" at the store)
- 1 1/2 cups rolled oats
- 3/4 cups vanilla soy milk
- 1 apple, diced
- handful of raisins
- 1/2 teaspoon baking powder
- a bit of cinnamon (to taste)
- a bit of brown sugar (to taste)
Preheat oven to 375. Hollow out the pumpkin and soak the stem of the top in warm water (we placed it upside-down in a bowl). In a bowl, mix all ingredients together with a spoon. Fill the cleaned pumpkin with the raw oatmeal. Place pumpkin on a foiled cookie sheet and cook for 20 minutes. Loosely put on the top and cook for 30 minutes more, or until the inside of the pumpkin is cooked. Enjoy.
We ignored the egg, applesauce, and butter in the original recipe. I'm sure the applesauce and butter would add flavor, and the egg would add fluffiness. However, the oatmeal was not lacking in deliciousness so adding the ingredients is optional. The best part was having a cooked pumpkin be your dish - you get to scrape a little of the pumpkin off with your spoon on each bite and it creates a subtle flavor that mixes in with the oatmeal.
Perfect breakfast for a cold, rainy, miserable morning like the one we cooked it on.