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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


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


  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.


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