A Fall Breakfast – Pumpkin Cranberry Oatmeal Custard

I love oatmeal, particularly Wood Prairie Farm Oatmeal and Bob’s Red Mill Thick Cut Rolled Oats.  Wood Prairie has been the oat of choice around here for a while, seeing as it fits perfectly into our challenge rules (it’s also mighty tasty and we bought 20 pounds).  Yet, after over three months of eating oatmeal with various toppings, you begin to crave something a little different.  I had made these oatmeal triangles earlier, and had heard of custard oats on Heather Eats Almond Butter (I miss nut butters the most out of anything now because of this lady’s amazing food).  So, I decided to make pumpkin cranberry oatmeal custard something for breakfast.

Attempt 1: Baked Custard Oats with Pumpkin and Cranberry (serves 6)

  • 2 cups oatmeal
  • 1 cup milk
  • 3 cups water
  • 3 eggs
  • 1 cup cranberries
  • 2 cups chopped roasted pumpkin
  • 1/4 cup maple syrup
  1. Preheat oven to 350 F
  2. Cook the oatmeal in the water and milk.  When finished, allow to cool a little.
  3. Add eggs, pumpkin, cranberry and maple syrup.  Also, if you want any spices like cinnamon or nutmeg, now is a good time to add those.
  4. Pour your concoction into a lightly greased baking pan.
  5. Bake until a knife poked into the middle comes out clean, the cranberries are cooked and it’s getting a little brown on top.
  6. Serve now, or cut into pieces and refrigerate.  When you want to serve, heat a little butter in a pan and lightly brown on both sides until hot and a little crispy.
  7. Serve with toppings of choice (yogurt, ricotta, honey, etc)

Really good, but not what I was really shooting for.  This first try was like a dandied up version of the regular oatmeal triangles, and didn’t quite have the texture I was aiming for.  It was not oatmeal custard, it was custard oats.  More emphasis on the oats and less on the custard.  I did some thinking, and some more browsing, and some serious recipe alterations to come up with a winning breakfast custard.

Attempt 2: Pumpkin Cranberry Oatmeal Custard (serves 4)

  • 1 cup oatmeal
  • 2 cups water
  • 1 cup milk
  • 3 eggs
  • 1 cup cranberries
  • 1 1/2 cups chopped roasted pumpkin
  • 2 tablespoons maple syrup
  1. Preheat oven to 350 F
  2. Cook oatmeal in the water.  Set aside to cool a little.
  3. Mix milk, eggs, pumpkin, cranberries and maple syrup (also any spices).
  4. Combine cooled oats and egg-milk mixture. Stir gently until just combined.
  5. Pour into a greased loaf pan and cover with tin foil (depending on your pan, you may have to have two pans, I did mine over two nights and kept the extra custard mixture in the fridge).
  6. Place the loaf pan into a second, larger pan filled with water.  Bake for about an hour.
  7. You can serve hot, or leave it in its pan overnight and broil until the top is brown the next morning.
  8. Serve with toppings of choice.  I ate mine with ricotta cheese and more maple syrup.

This was what I was looking for.  It was soft, creamy and delicately textured.  The oats were very soft and unobtrusive.  This recipe could easily be modified to be a richer brunch by substituting in some cream and adding sugar, or poured into individual ramekins for group service.  A little more pumpkin, roasted and mashed with pie spice, would make a breakfast custard similar to a pumpkin pie filling.  It was incredibly filling and long-lasting while not being extremely heavy compared to our other breakfasts.

The downside is the long cooking in water, which requires a little more planning, and about an hour vs. 20 minutes.  I think the baked custard oats will be a more regular breakfast, while the oatmeal custard will be a weekend treat.  Both are tasty, and I’m glad to have puttered around with our breakfast.

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5 Responses to A Fall Breakfast – Pumpkin Cranberry Oatmeal Custard

  1. I don’t know – the first recipe looked just about perfect to me, and no nut butter required! However, 2nd attempt did sound perfect. I’d love to serve that at my next pot-luck brunch as I have no doubt it would be a huge hit. 🙂

    • Thanks for dropping by to say hi, Heather! I love your blog and have stolen many a small idea that has made my life tastier. When I can have nut butter again, your blog will become a cookbook bible for a while!

  2. cheryl says:

    I was waiting to see what you would do with your pumpkin. Now I know and both recipes look great. Cheryl

  3. Pingback: Return of the Shrimpies! Queen Shera Makes a Statement! A Purple Breakfast! More News Below the Fold! | The Lovely Locavore Ladies of Boston

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