Pumpkin Banana Oat Bake

Hello All! My name is Annie and I am the new chef here at CMP.

I came from a small island in the Caribbean where fresh, organic produce was quite scarce, so I am truly excited to take advantage of everything California has to offer.

One thing we were able to grow well on my rock was wonderful Dominican pumpkin, and it became one of my favorite foods. I got creative using it different ways, and I’d like to share with you a couple recipes that I made for the children. They are simple to make at home, and you can involve your mini sous chefs to help!

Pumpkin Banana Oat Bake

• 1 Small Pumpkin (about 1 C flesh)
• 6 very ripe bananas
• 2 Cup oats
• 1 tsp baking powder
• 1-1/2 tsp cinnamon
• 2 tsp allspice
• 1/2 tsp nutmeg
• Dash of salt
• 2 Cup milk
• 1 Tbs vanilla
• 2 Tbs honey
• 2 eggs

*optional (and highly recommended!) pecans or walnuts (graham crackers could work too if allergic, and sous chef could be in charge of smashing them in a Ziploc)

Preheat the oven to 350°F.

Starting off with a whole pumpkin, wash and cut in half. Gut the seeds and strings, and direct the sous chef to try and separate the seeds to save for later.

Rub the inside and out with organic coconut oil or olive oil. Season with nutmeg, cinnamon, allspice, and salt. Wrap in foil and place flesh side down on a baking sheet and roast for about 60 minutes, or until tender.

Let cool and scoop out flesh, use the skin as compost for your garden or discard in the trash.

Preheat oven to 375°F.

In a 9×9” ceramic baking dish, degrease with coconut oil or butter and set aside.

Slice bananas into pieces and cover the bottom of the dish in a single layer. Sprinkle with cinnamon and honey and cover with foil. Bake for 15 minutes.

In a medium bowl, combine oats, baking powder, cinnamon, spice, nutmeg, and salt.

In a separate bowl, whisk together pumpkin, milk, eggs, and vanilla.

Remove bananas from oven and pour the oat mixture on top. Then cover with the liquid mixture, trying to distribute as evenly as possible. If you want to sprinkle brown sugar and nuts on top, that would be delicious! I just don’t use any added sugar or nuts while at school.

Bake for about 35-40 minutes, until the top is golden and the oatmeal has set, and enjoy warm right from the oven!

Pumpkin Seed Granola

Preheat oven to 300°F.

Strain pumpkin seeds to remove any leftover strings and dry with paper towel. Salt and roast for about 45 minutes, stirring halfway and more frequently towards the end.

• 5 Cups old fashioned oats
• 1/2 Cup coconut oil
• 1/2 Cup maple syrup
• 1-1/2 Tbs vanilla
• 1/2 Tbs cinnamon
• 1 tsp pumpkin pie spice

Preheat oven to 350*F.

Mix all ingredients together and spread across an oiled sheet tray.

Bake for 45- 60 minutes. Stir every 10 minutes, more frequently towards the end.

If you want to add nuts, dried fruits (apples and dates are yummy), coconut flakes or chocolate nibs, do so during the final stir on the last 10 minutes of baking.

When golden and crispy, remove from oven and stir in the freshly roasted seeds. Serve with yogurt for a healthy breakfast or dessert!