We are recently returned from a shore weekend with my family in New Jersey. Aside from one older brother, one sister-in-law and one cuddly nephew (who were all dearly missed), the whole family was in attendance.
This was my first chance to experience the shore in the fall and I sincerely hope it becomes a family tradition. The entire beach was ours, save for a few fishermen. The boardwalk wasn't too crowded and all the shops were running off-season sales (on fudge!!). Score. Score. Score.
Overall it was a relaxing time with good jokes, some time in the sand, shopping in Cape May, a victorious NFL experience, and obviously some delicious food. In the interest of cost my parents assigned each nuclear family a meal to prepare during the weekend. So Luke and I decided to prepare Sunday brunch with an autumnal pumpkin take on baked oatmeal. Happy baking!
(adapted from My Kitchen Addiction who adapted it from Two Peas and Their Pod).
- 4 cups old fashioned oats
- 2/3 cup dark brown sugar, packed
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 3 cups whole milk
- 1 1/3 cup pumpkin puree
- 3 tablespoons melted butter
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups apple sauce
- 1 peeled, cored, chopped apple
Preheat oven to 375°F. Combine all the dry ingredients in a bowl and mix well. Combine the liquid ingredients in a separate bowl and mix well. Combine all ingredients and pour into a greased 9x13 baking dish. Bake 30-40 minutes, until browned on top. Best served with dried cranberries, brown sugar and milk!
ps- The "cuddly nephew" embedded link will take you to a picture that I copied into my photo album. However, I'd like to give credit where it is due. That photo is taken by a good friend from my youth, Megan, who is an incredibly gifted photographer. You can attest that that yourself by visiting her site: http://momentsremembered.shutterfly.com