Last week, parts of Milan were underwater, due to the torrential downpours that caused the Seveso river to overflow. Hubby was stranded and unable to get home for a few hours and I found myself thoroughly annoyed by the inconvenience of the whole incident. It’s only natural for us to be concerned about the safety of our loved ones, but thankfully, he was safe and sound and if he hadn’t been able to get home that evening, he would have had the means to stay at a hotel nearby, with a warm place to sleep, access to a meal and clean water.
This experience served as a gentle reminder of just how lucky we are. It may have been annoying that hubby was stranded for a few hours, but it pales in comparison to what others experienced during this flooding and what millions more experience every day in war torn countries and in the wake of natural disasters.
On a lighter note, all the rain and flooding was a good excuse to stay indoors and enjoy something warm and comforting this weekend. You can never go wrong with dark chocolate and it pairs so nicely with pumpkin (or squash for that matter), it’s like eating dessert for breakfast, without the guilt.
I found inspiration in one of my favourite places, Green Kitchen Stories. Here’s the recipe I ended up with after all my adjustments.
Baked Pumpkin Chocolate Oatmeal
Recipe & Photography by Nissrine @ Harmony à la Carte.
This warming and comforting baked oatmeal is full of aromatic spices, creamy pumpkin purée and rich dark chocolate. It makes an impressive brunch item for your next gathering and can be made ahead and reheated for a quick weekday breakfast.
- 2 C Rolled Oats
- 1 Tsp Baking Powder
- 1 1/2 Tsp Spices (I used ground cinnamon, nutmeg, ginger, cardamom, and vanilla)
- Pinch Fine Sea Salt
- 2 Chia Eggs
- 1/2 C + 2 Tbsp Pumpkin Purée (or a sweet squash purée)
- 1/3 C Pecans, shelled and coarsely chopped
- 1/3 C Dark Chocolate, coarsely chopped (I used Vivani 92% Coconut Sweetened Chocolate)
- 2-3 Tbsp Pure Maple Syrup, to taste
- 1 1/2 C Rice Milk
- 1 Tbsp Coconut Oil, melted + more to grease the pan
- 1 Tbsp Pure Maple Syrup
- 3/4 C Nuts and Seeds (I used pecans, pumpkin seeds, and sunflower
- 1/4 Tsp Ground Cinnamon
- Preheat oven to 180 C and brush a loaf pan with coconut oil, coating the bottom and sides.
- Prepare chia egg by mixing 2 tablespoons of ground chia seeds with 6 tablespoons of filtered water in a small bowl. Set aside and let gel for about 5 minutes.
- Meanwhile, combine oats, baking powder, spices, and sea salt in a large bowl and mix well.
- Add chia egg, pumpkin purée, maple syrup and rice milk to the oat mixture and stir well to combine. The consistency should be like a thick and creamy porridge at this point.
- Pour mixture into a greased loaf pan and flatten/smooth out the top.
- To prepare the topping, coarsely grind or roughly chop the nuts and seeds, mix with coconut oil, maple syrup and cinnamon and place in a layer on top of the oat mixture in the loaf pan.
- Bake for about 40 minutes, until the nuts have browned, being careful not to burn them. Because every oven is different, keep and eye on it after the 25 minute mark.