Tuesday, August 9, 2016

Pumpkin Puree and Oats Breakfast Bake

     I love this recipe!  When I make it I save out 4 servings and freeze them for mornings I have to leave early and fast.  I take one container out of freezer at night and just warm it up and add some cream or eat it thawed and room temperature.  This is good for any of the 4 blood types.  The oats are neutral for Os but beneficial for As, Bs, and ABs. 

3 eggs
2 cups pumpkin puree or butternut squash
1 cut raw, whole milk (or your best substitute)
1/3 to 1/2 cup maple syrup
1/3 cup oil
1/2 tsp. real salt
1 cup  quick or rolled oats
1/3 cup flaxseeds or flax meal
1 tsp. cinnamon
1 tsp. vanilla
1/3 cup dried cranberries or raisins
1/3 cup pecans or walnuts 

Mix everything together and cover and let sit overnight and bake in the morning or mix in the morning and bake in evening.  Soaking is needed to neutralize the phytic acid on the oats and nuts and seeds.  

Butter a 9x9" baking dish.   Bake at 350 for 45 - 60 minutes.   Insert a toothpick in center to check for doness.    Good cold or warm.   We like it with cream and if for dessert add more maple syrup. 

1 comment:

  1. Hello Joanne, I happened upon your blog and have enjoyed myself reading it for this past hour. You sound like someone who would be a wonderful neighbor. Thank you for the tasty, informative and altogether pleasant diversion from the workaday tasks at hand.