Pumpkin Oat Breakfast Wedges

 

I'm always looking around for a quick breakfast that's reasonably healthy. The one proviso I have is that it must have oats! With the Fall season in full swing, these breakfast wedges are the perfect "breakfast on the go" with morning coffee. They are not sweet but that allows for those who wish to slather on their favorite jelly or jam, to do so guilt free! 

8 ozs whole wheat flour

2 ozs Old Fashioned Oats

¼ cup oat bran

2 tablespoons flax meal

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

2 ozs dried fruit (I like to use cranberries)

½ teaspoon allspice

½ teaspoon Nutmeg

1 teaspoon grated ginger

1/2 cup butter, cubed

3 ozs brown sugar

2 tablespoons Maple Syrup

1 cup finely grated Pumpkin (not shredded)

Juice from 1 lemon

4 fl ozs milk or Kefir (1/2 cup)

 

1.      Preheat oven to 400 degrees Fahrenheit

2.      Line a baking sheet with parchment paper

3.      Finely grater the Pumpkin and mix it with the Brown sugar, maple syrup, and lemon juice. Add the cranberries to this mixture.

4.      Mix the flour, oats, salt, Oat bran, flax meal, baking powder, baking soda, and spices in a bowl. Rub in the diced butter until the mixture looks like breadcrumbs.

5.      Add the milk (or Kefir) to the pumpkin mixture then add the wet to the dry ingredients and mix with hands to make a dough. Knead on a lightly floured surface, sprinkled with oats, until the dough comes together (The mixture can sometimes be a bit sticky so you may have to add some more flour, but do so 1 tablespoon at a time to help bring the dough together). Place the dough on the parchment paper and shape into an 8” round and sprinkle oats on top, pressing into the mixture with your hands. Score deeply (cut almost through the round) to cut round into 8 wedges.

6.      Bake 20-25 minutes until lightly risen and brown. Remove from oven and cool on a rack. Serve warm or cold. They may also be wrapped and frozen.