Calling all lovers of pumpkin and oatmeal: this recipe is for you. Gorgeous pumpkin bakes down into a spiced, nutrient-rich glaze that pairs perfectly with the nutty flavor of toasted oats. This recipe comes from Guiding Stars.
Preheat the oven to 375 degrees F.
Heat 1 tablespoon of the oil over medium-high heat in an oven-proof, lidded pan. Stir in the oats and fry them, stirring frequently until they smell toasted.
Push the oats to the side and add in the remaining oil. Add in the pumpkin. Fry it in the oil, only stirring after about a minute. Stir in the date purée, cinnamon, ginger, and cloves, and continue frying the purée until the color darkens slightly and the raw smell disappears.
Pour in the milk and whisk everything to combine. Whisk in the water, vanilla, and salt. Put the lid on the pan and place it in the oven. Bake for 35 minutes.
Stir and allow the oatmeal to sit for a few minutes to thicken and cool before serving.