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Recipe Amber K. Stott
Pumpkin Oatmeal

Pumpkin Oatmeal

It’s pumpkin season! Elevate your breakfast or brunch by serving up this incredibly beautiful dish of oatmeal baked in a whole pumpkin. It’s not only pretty, it’s delicious and nutritious!

Pumpkin Oatmeal

Ingredients:

  • 2 Sweet Dumpling Squash
  • 1 Tablespoon olive oil
  • 2 servings oatmeal

Instructions:

  1. Preheat oven to 400 degrees.
  2. Slice the top off each pumpkin about 1 1/2 to 2 inches under the stem. Place both halves of each pumpkin flesh side down on a baking sheet lightly coated with olive oil.
  3. Place pumpkins in oven and bake for about 20-30 minutes, or until flesh is tender when pricked with a fork.
  4. Make oatmeal.
  5. Scoop the pumpkin seeds and pulp out of the pumpkins. Fill the opening with prepared oatmeal. Serve.

Recipe and photo by Amber Stott.

Reprinted with permission from Awake at the Whisk

 

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