recipe | pumpkin pie oatmeal

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It’s been a long week of working late into the night for both of us. Billy has been prepping for the opening of a new show and I have been up all hours, trying to snatch moments here and there, to work on my own projects. I am definitely feeling the burn at both ends and we have both come down sick as a result. I have really started to consider the use of my time more carefully over the last couple of weeks. We have been discussing ways in which we can adapt our family schedule to better suit the three of us. A work/life balance when you are a full time mum is quite frankly impossible but I am starting to get to grips with the idea of making enough time during the week for everyone’s needs. I plan to share a bit more about this over the weekend. It turns out I have had quite a few epiphanies about baby care and motherhood (seriously, there are charts and lists on paper as proof!) but for now here is something very lovely I cooked this morning for breakfast.

pumpkinoatmeal3pumpkinoatmeal1I don’t really care that much for porridge unless it is on toast (trust me- this is a real thing and it is a game changer) but I really love baked oats. You can do all sorts with them and rename them after pies which obviously makes them taste better. This oatmeal last for days, is the perfect baby-led weaning food and brilliant if you are feeling poorly. If you don’t have pumpkin, try apple (and add the word pie on the end) because it is also delicious.

You will need:

1 can of Libby’s pumpkin puree

1/2 cup of light brown sugar

2 large eggs

1 tbsp of cinnamon (I always add more but this will surfice)

1 tsp of mixed spice

1 tsp of baking powder

1 tsp of vanilla extract

1 1/2 cups of a milk of your choice (I use Almond but coconut is also excellent

2 1/2 cups of old fashioned oats

(For this version, I also added a few heaped tablespoons of ground flax powder and a sprinkling of mixed seeds)

Preheat oven to 180 degrees and grease an ovenproof dish (I find coconut oil works really well but anything will do). Whisk the eggs and then add the pumpkin, sugar, vanilla, baking powder, spices and any add-ins. Mix until well blended and then stir in the oats and the milk.

Pour everything into your dish and bake for around 1/2 hour with a foil covering. Remove the foil and then further bake for about 15mins, until golden brown.

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Serve however you like. I added a little agave to mine (as I like to keep the internal sugar content of this low for Forrest). This keeps really well in the fridge for a few days and can be cut into small bite-sized pieces for hungry babies.

You really should now make this. But if you don’t at least promise me you will try porridge on toast.

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