So October 31st turned out to be a Pumpkin filled day.
The other week, Sarah over at SarahFit posted my recipe on Baked Banana Oats. I've written about this before, but I've revamped that recipe for the fall and added Canned Pumpkin.
(Which is funny because I just linked to Sarah's blog and noticed she just made these too- Sarah- we must have ESPN or something!!)
Here's a step by step process of what I do. This is the lazy girls way to bake, meaning I prepped and cooked everything in my loaf pan. Less clean up, sign me up!
Pumpkin Baked Oats
First, I spray cooking spray to the bottom of the pan. Then I mash a banana or two. I had two that looked ripe so I used two.
Next add about a cup of oats and a cup of Almond Milk. I am big fan of "eyeballing it." Use your best judgment.
Then add about a cup (1/2 can) of Canned Pumpkin.
Mix that all together, and then add 1 egg, the leavening powder (I used Baking Powder) and the seasoning- I used about a tablespoon of Pumpkin Pie spice... and I may have added some chocolate chips too. If your mixture is too wet, add some more oats.
Then I added some brown sugar and unsweetened coconut on top. Then I baked it at 350 for 30 minutes and let it cool completely.
And what we have is five beautiful Pumpkin Oat Bars.
For Halloween dinner, I was inspired by Emily's Chili in Pumpkin Bowls. I searched high and low for Sugar Pumpkins. I went to the Farmer's Market in Jamaica Plain after my run on Saturday but had no such luck. Then I went into City Feed and Supply. Have you been there? They had the Sugar Pumpkins I was desperately looking for (they might have even been squash actually) and I was able to get three that were relatively the same size. Then I went to Trader Joe's for groceries and they had hundreds for half the price. Oh well, supporting my local farms is more important then cost, right?
The Front Burner Blog said it took her a bit, this took me five minutes!
I started with a base of onions, green peppers and 1/2 a spicy poblano pepper. Then I added 97% lean Ground Turkey and cooked that through. Then 2 cans of diced tomatoes. One fire-roasted tomatoes and 1 Ro-Tel tomatoes and chiles. Told ya I like it spicy. Then I added in the Canned Pumpkin and the seasonings- chili powder, salt, pepper and cumin.
After the Pumpkins were roasted, it was time to stuff them with the chili mixture.
For dessert, I stayed on the Pumpkin theme and made Pumpkin Bread Pudding.
I used day old Crusty bread. And cut it up. In hindsight, I would have chopped my pieces even smaller.
Top this sucker with Pumpkin Ice Cream. Oh yeah, pumpkin ice cream. I tried this free sample out at Trader Joe's and I was persuaded to buy a gallon of it. Wow, this stuff is addicting.
I made some other stuff yesterday as well but I think this is long enough. Hope you all enjoyed my Pumpkin filled day!