Baked Pumpkin & Cherry Oatmeal

Happy Halloween Week from The Sparkle Kitchen! 

From this week through the week after Thanksgiving (ish), it’s my happy obligation to find as many uses for pumpkin as possible. This truly is the most wonderful time of the year for me. I’ve got some creative musings on pumpkin to incorporate into breakfasts (like today’s recipe), lunches, dinners, salads, baking, and more. 

Husband over here also discovered the use of pumpkin in a breakfast food. Yes. Poptarts. 

I’m a food lover who recently found out that my new husband hasn’t outgrown the tastebuds of his childhood completely. 

The good news is that he has always been willing to try new things with an open mind – and he gives this morning pumpkin recipe two poptart-crumb-covered thumbs up! 

We found the cherry butter used in this recipe from a fun roadside farmer’s market type store called the Carolina Cider Company during our honeymoon road trip. 

The stand was located between Charleston and Savannah and had samples of some of my favorite things, including boiled peanuts. Husband wasn’t a fan at all of “heated, wet, salty, soggy peanuts”, but that was good news to me – no sharing needed on one of my favorite deep South treats! 

In lieu of cherry butter, you can use cherry jam or any other thick, fruit based (i.e. low sugar, low artificial ingredient) jam or jelly. You can buy all fruit varieties readily, just make sure to read the packaging. I think this would be delicious with apple butter or raspberry jam…or both! 

Baked Pumpkin & Cherry Oatmeal 
Serves Three

You will need:
  • 1 cup old-fashioned oats
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon 
  • 1/2 tsp. sea salt
  • 2/3 cup whole milk
  • 1 egg
  • 1 1/2 tbsp. butter, softened
  • 1 tsp. vanilla extract
  • 1/4 tsp. cloves
  • 1/2 tsp. each ginger and Valencia orange peel
  • 1/3 cup cherry butter (or other fruit jam)
  • 1/2 cup pumpkin puree
  • 1/2 cup toasted pecans
  • Preheat the oven to 350. Spray with nonstick spray or lightly grease three ramekins. 
  • In a large bowl, combine oats, baking powder, cinnamon, cloves, ginger, and orange peel and salt. 
  • In a separate bowl, stir together milk, egg, vanilla, and butter. 
  • Gradually incorporate milk mixture into the dry ingredients. 
  • Stir in pumpkin puree and cherry butter. 
  • Pour oatmeal into prepared ramekins. Place ramekins on a cookie sheet (to prevent spills) and bake for 25 minutes. 
  • Top with toasted pecans prior to serving. 
Even little Mops is getting into the autumn spirit over here! She became very curious when the amazing smells from the kitchen woke her up from her normal couch nap. 

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