Baked oatmeal can be varied indefinitely, and here is another favorite. Pumpkin seeds give a delicious crown, while blueberry, pumpkin purée and banana contribute to sweetness almost cake to rain. Just good at breakfast like tonight.

To a form (2 large portions) you need:

  • 2.5 decilitre large oatmeal
  • 1 deciliter water
  • 1.5 deciliters of milk (cow’s milk or milk)
  • 2 days, roughly chopped
  • 2 tablespoons pumpkin purée *
  • 1 egg
  • 1.5 deciliter blueberries
  • 1/2 banana
  • 1/2 teaspoon of cinnamon
  • 1/3 teaspoon clove
  • 1/4 teaspoon of muskat
  • Pumpkin seeds, sukrin and extra cinnamon for topping

* Pumpkin purée can be purchased hermetically from iHerb . I have unfortunately not found it in Norway. Alternatively, fresh pumpkin can be boiled tenderly and mashed in a cooking machine.

This is what you do:

  1. Preheat the oven to 200 degrees and butter a refractory form with a little coconut oil.
  2. Mix together oatmeal, water, milk, dates, pumpkin purée, eggs, blueberries and spices.
  3. Spread the mixture into the mold and top with banana slices, pumpkin seeds, cinnamon and some sukrin.
  4. Bake the spoon for 25 minutes in the middle of the oven. Cool slightly before serving.
Serve the porridge with Greek yogurt and brown cheese (like caramel when it melts into the porridge), banana puree or almond butter .

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