The Fountain Avenue Kitchen shares a must-try recipe for fall and pumpkin lovers

Pumpkin and warm spices join a short list of kitchen staples in this hearty breakfast that may be prepared in advance and enjoyed throughout the week.

As summer rolls into fall each year, and we enjoy the last of the homegrown sweet corn and peaches, the excitement around pumpkin once again builds to a fever pitch.

And while young children may be most excited about carving an actual pumpkin later in the season, many are laser focused on pumpkin spice, which is most synonymous with lattes but has found its way into grocery staples like breakfast cereals, dog treats, yogurt, and crackers.

Meet Ann Fulton, the recipe developer and cook behind The Fountain Avenue Kitchen where she has been sharing time-tested recipes for the last 12 years.

One of my family’s favorite ways to enjoy this warm blend of spices is in baked oatmeal.

For years, I have relied on homemade baked oatmeal as an easy, economical, and wholesome way to start the day. Over time, I’ve developed many seasonal variations, all of which can be tailored around most dietary restrictions, for a breakfast that is dairy, gluten, and/or nut-free as needed.

Along with the pumpkin in the following baked oatmeal (the recipe includes real pumpkin in addition to pumpkin spice blend), this recipe cleverly incorporates the natural sweetness and moisture of a freshly grated apple. If you’re in a hurry, a half cup of applesauce (or one of the pantry-stable, single-serve 4-ounce cups), may be substituted. That said, you can grate a small apple quickly with the aid of a handheld grater—no need to peel it either.

If there’s one thing I’ve learned after preparing countless batches over the years, it’s that baked oatmeal recipes are very forgiving and can be adapted in a myriad of ways. In other words, you can feel confident in the outcome no matter what kind of milk you use, if you use honey instead of maple syrup, or if you feel compelled to add nuts, dried cranberries, shredded coconut, and so on.

I’ve made outright mistakes on occasion, such as mixing up the baking soda and powder or absentmindedly adding too much milk or eggs. Despite the more egregious oversights, however, never has an outcome been bad. On occasion, a mistake has even led to a new recipe.

From The Fountain Avenue Kitchen: Crunchy Top Pumpkin Baked Oatmeal

Ingredient List

Fig Notes: We’ve added a few Lancaster City stops where you can grab your supplies locally.

• Easy fresh pumpkin puree
• Eggs — find them at Breakaway Farms at Lancaster Central Market
• Maple syrup — find local brands at Lemon Street Market
• Pumpkin pie spice mix — find it at The Herb Shop at Lancaster Central Market
• Apple or applesauce — find it at Kauffman’s Fruit Farm at Lancaster Central Market
• Milk of choice — find options at Maplehofe Dairy at Lancaster Central Market
• Old-fashioned oats — find them in bulk at Lemon Street Market

Ann’s Tips

• Canned pumpkin is a worthy shortcut. Just be sure to purchase 100% pumpkin as opposed to pumpkin pie filling.
• Feeling industrious? I have an incredibly easy method for making puree from a whole pumpkin. The puree freezes well, and depending on the size of your pumpkin, you may have enough for quite a few baked oatmeals as well as muffins, quick breads, and even a Thanksgiving pie.
• Similarly, you can purchase the mix, although making your own pumpkin pie spice mix takes about three minutes using spices you likely have on hand
• You may use the recipe to make muffins, and those details are included in the recipe instructions.

For the full recipe, visit The Fountain Avenue Kitchen.

Looking more ways to enjoy the flavor of pumpkin? Search ‘Pumpkin’ on the blog for more family and reader favorites.

Want to discover more local? Follow Fig on Instagram and Facebook for inspiration.