Warm Hearty Pumpkin Cranberry Oatmeal Bowls

Two of my favorite things about fall....the brilliant leaves against sunny gray skies....and the classic fall flavors of pumpkin, cinnamon, the new fresh crop of apples, and cranberries.  Just makes me think cozy fires and hanging around with friends and family.

It fun for me just seeing what's in the kitchen and experimenting with new flavor profiles.  This is one of those recipes with things always in the pantry but a new combo to please the palate.  Super simple, easy and quick...all things you love for a weekday morning recipe.

One of my prerequisites creating a new recipe is nutritional value.  If we fill with food lacking what our body needs, we will wind up eating more later because our body isn't satisfied and that promotes overweight.  The addition of the pumpkin in this recipe boosted our daily intake of Vitamin A, C, iron, B6. and magnesium. Just one cup of pumpkin is 197% of the Vitamin A which we require daily but only 30 calories.   That's a win-win food: tasty and healthy!

Warm Hearty Pumpkin Cranberry Oatmeal Bowls

4 servings

Ingredients

1 cup old fashioned organic rolled oats

4 cup water

1/4 teaspoon kosher salt

3 teaspoons cinnamon (or more to taste)

3/4 teaspoon pumpkin pie spice mix

2 Tablespoons organic butter

1/2 cup Real maple syrup (or brown sugar)

1/3 cup pumpkin puree

1 cup dried cranberries*

Preparation

Pour water into a saucepan and bring to a simmer.  Add oats, spices, and maple syrup.  As the oatmeal is starting to thicken add the dried cranberries.

Cook for 3-5 minutes to desired thickness. 

Serve

In individual bowls with a few dried cranberries on top.   If you want a sweeter oatmeal drizzle a bit more of the real maple syrup on top.  Shown here I drizzled a bit of milk on top.

Busy Morning Corn Muffins

There really is nothing like fresh muffins right out of the oven, but who has the time?   You do!   

Here's how I save time in the morning. If I'm already pulling out all the ingredients, measuring spoons and cups I also pull out a 2nd bowl or more and here's why:   

• You can make at least 1 extra dry mix and store individual recipe portions in air tight containers. 
• Please remember to label them as muffin mix so there's no confusion later.  
• Label the container with the liquids you need to add and baking times also.  
• This is like making your own box mix muffins without the chemicals and with out over paying!
• Do this the night before, days ahead or even weeks ahead.
• This is also a nice gift mix to bring with you too  (dress up the packing and attach instructions for finishing and baking)

I often use those quart size deli containers since I have so many I've saved with Chinese takeout over the years.  Love those containers for portioning and storing soup stocks, marina and other sauces also.

These muffins are perfect on their own or slathered in butter and a bit of jam.  For variety why not add 1/2 cup of dried cranberries, dried blueberries, or even some thawed and drained frozen corn for texture and flavor.   I've also occasionally added some chopped jalapeno peppers (be careful of the amount use less than 1/2 cup), some cheddar cheese or even crumbled bacon.   Yum!!  Experiment!!

You'll enjoy the linger heavenly aromas to start your day from the kitchen.   These are also good later in the day with a side of a nice home made chili too.  Additionally, you can always freeze some too. 

Treat yourself well, your body with thank you for it!

Just out of the oven and waiting for you!

 Busy Morning Corn Muffins 

1 cup all purpose flour

1 cup cornmeal

1/2 cup sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1 cup milk (regular, buttermilk or even almond milk)

¼ melted unsalted butter or flavorless oil

2 eggs

Equipment you’ll need ready:

2 bowls  (1 for dry, 1 for wet)

liquid and dry measure cups

measuring spoons

muffin tins to make 12 regular sized muffins (not the huge muffin tins)

cooling rack

whisk (if you have one)

wooden spoon

rubber spatula

cupcake papers  (or grease the muffin tin very well)

Pre-Heat oven to 500 degrees

Bowl 1 - Dry:

Mix flour, cornmeal, sugar, salt and baking powder whisking till all ingredient are completely mixed so ingredients are evenly dispersed.  I love using the whisk for this.

Bowl 2 –Wet:

Thoroughly blend eggs, milk and oil together.

You can add wet to dry bowl just mix well enough so nothing is dry sticking to the sides of the bowl but don’t beat.  Use a scraper of wooden spoon to mix thoroughly  - over mixing (no electric beaters please) will make for tough muffins!

Evenly fill the muffin tins.  Using a scoop* helps with aim into the cup part or even a dry measure ½ cup size would be beneficial so they are all the same size which makes for nicer presentation and more even baking.  Note: I find it easier to wipe batter that didn’t make it into the cups before baking is easier than scrubbing it off later.

Evenly fill muffin cups

Pop the tin into the oven and as soon as you close the door LOWER the oven temperature to 400º bake 18-20 minutes.  This super hot then lower method will allow the muffins get that nice domed look. 

You’ll smell their beautiful fragrance as they are approaching done. When muffins are done, take muffins out of tin and cool down to just warm before eating.

*Note: My kitchen stainless tableware set came with a small ladle I love to use for making muffins and also for pancakes.