It’s Fall Ya’ll!

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Lia Ghirardi, Reporter

Looking for something to do in the comfort of your own home during this fall season? Well what’s better than some family baking? Fall is such a fun time to be in the kitchen! Use some pumpkin and spice and everything will be nice.

Here I will show you my favorite delicious recipe perfect for the fall. This recipe takes some planing and time, but it is so worth it in the end.

Lia’s homemade pumpkin oats- (serves 4)
Ingredients-
*2 cups of Quaker Old Fashioned Oats
*1 1/2 cup of Libby’s 100% Plain Pumpkin in a can
*1/2 cup of 2% milk
*1/4 cup of unsweetened vanilla almond milk
*4 tablespoons (in total) of cinnamon
*6 tablespoons (in total) of pure cane granulated sugar
*2 tablespoons of maple syrup
*non-stick spray butter
*1 tablespoon of vanilla extract

Utensils needed-
*1 cup measuring cup
*1/2 cup measuring cup
*tablespoon measuring utensil
*1 large bowl
*1 spatula
*9×3 pan

Instructions-
Start by pre-heating your oven to 375 degrees. Grab your oats and measure out 2 cups. Once you have measured your oats, grab your large bowl and dump them in. Next, grab your cinnamon and sugar. Measure out 2 tablespoons of cinnamon, and 3 tablespoons of sugar. once measured, add to the large bowl with the oats. Take your spatula and combine the ingredients until the cinnamon and sugar is evenly distributed among the oats. Then, measure and add 1/4 cup of almond milk to the bowl and combine with oats until oats are fully covered. Once combined, grab your 9×3 pan and spray it with non-stick spray butter so that the whole pan is covered. Take your oat mixture and add it to the pan. When you add in the oats, use your spatula to press the oats together at the bottom of the pan to create a “base layer” like how you would with crust. Make this so there is no open space at the bottom of the pan.
Place the pan in the fridge to set while making the pumpkin mixture.

To make the pumpkin mixture, you want to start by re-using the bowl you just used to make the oat mixture. Measure out 1 1/2 cups of canned pumpkin and add it to the bowl. Next, measure out 1/2 cup of 2% milk and add to the bowl. Combine the 2 ingredients until you get a smooth and creamy pumpkin mixture. Measure out 2 tablespoons of cinnamon and 3 tablespoons of cane sugar and add to the bowl. Mix. Measure out 2 tablespoons of maple syrup and 1 tablespoon of vanilla extract. Add these to the bowl and combine to the mixture. Make sure everything is fully combined together. Grab your pan out of the fridge and add the pumpkin mixture on top of the oats. Take your spatula and evenly spread the pumpkin. Pop the pan into the oven for 45 minutes.

Once it is done baking, safely take it out of the oven and let cool for 3 minutes. Serve in a bowl and enjoy! If you want to spice it up a little bit, I highly recommend adding whip cream!