Pumpkin spice crumbly goodness for baby and mom
For the last few weeks, my Pinterest has exploding with fall themed boards, my favorite bloggers have been posting pictures of irresistible cold weather sweaters, and I’ve been listening to a lot of She & Him, my go-to fall Pandora playlist. But I’ve felt cheated, weather-wise, here in California, where it has been 85 degrees out every day. Until today!
The cooler weather inspired me to make a pumpkin-something-or-other for Baby G and I to share. But most pumpkin desserts with a slew of ingredients that aren’t the best for babies, like egg whites, condensed milk and tons of sugar. I decided to invent my own baby-friendly pumpkin recipe that would be tasty and healthy for both of us. So we ventured to the produce stand this foggy, chilly morning and bought a $1 sugar pumpkin. Here’s what I came up with:
- 1 sugar pumpkin
- 1 1/2 cups of dry quick oats
- 2 cups of honey vanilla Greek God’s yogurt (or some other brand, as long as it’s not plain greek yogurt – I’m using yogurt in place of sugar in the recipe)
- 1 1/2 tablespoons cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg (not pictured)
- 3 tablespoons brown sugar
- 1 egg yolk (not pictured)
Preheat oven to 375. Slice the pumpkin in half, scoop out the guts and place face down in a glass baking pan. Pour 1/4 water in the pan. Bake for about an hour, depending on the size of your pumpkin. For faster baking, cut your pumpkin into smaller pieces.
Scoop out pumpkin flesh (should be soft and squishy) and plop into mixing bowl.
Add yogurt, 1 tablespoon of the cinnamon, 2 tablespoons of the brown sugar, the nutmeg, ginger and vanilla. Whip really well – if you want the texture super smooth, use an egg beater. I don’t mind the pumpkin-y texture so I just hand mixed.
In a separate bowl, stir up the egg yolk with the oats, and the remaining cinnamon and brown sugar. Add about three tablespoons of water (or more), one at a time, until the crumble is the texture you want it. (Should be softer for younger babies, can be crunchier for older babies – just remember that it will absorb some of the moisture of the pumpkin while baking too).
Scoop pumpkin mixture into 9×13 baking pan and sprinkle oat mixture evenly on top.
Bake at 375 for about 20 minutes, or until browned on top.
We enjoyed a helping together for lunch, and I have to say, it didn’t taste much like pumpkin pie… but if you don’t think of it as a dessert, but instead a healthy, gluten-free snack that’s safe for you and your baby, it’s pretty delicious! If you want it sweeter, increase the brown sugar.
Pumpkins are a great starter food for babies. They’re packed with vitamin A, potassium, protein, and iron. Happy fall!