Baked oatmeal, buttery pumpkin & maple-soaked raisins

During my last stint as a chef, I spent a good many months stressing out and wondering when I'd have 'the moment of realisation'. When I looked around me I was constantly surrounded by people who knew exactly what they wanted to do and where they wanted to be in 10 years time. I had no fricking clue, I still don't know what I want for the future.

I do have one dream though. I want to do something to change the world (as I'm sure many other idealistic kids my age want to do) but let's be honest, I don't know how exactly so I don't think that we can categorise that dream as being feasible just yet. I suppose that's why it's called a dream. Another thing to pile up on the back burner to check on every now and then. 

This recipe adapted from Erica Lea isn't going to change the world; but this spirited medley of baked oatmeal, buttery homegrown pumpkin, pecans and the occasional burst of maple-soaked raisins sure does make it a nicer place to be in.


Baked Oatmeal, Buttery Pumpkin & Maple-soaked Raisins

285 g pumpkin, (about 2 ribs of medium size) peeled
60 g unsalted butter, diced
80 g maple syrup
50 g golden raisins
200 g rolled oats
60 g pecans
6 g flaked sea salt
250 g milk
6 g vanilla bean paste
1 x 58 g egg

Preheat oven to 180ºC.
Slice pumpkin into 1cm thick pieces.
Place it into a 8 x 8" tin with 40 g butter and bake for 20 minutes.
While the pumpkin is cooking, gently heat raisins in a small pot with maple syrup and remaining butter until plump.
In a large bowl toss together the rolled oats, pecans and salt.
Whisk together the milk, vanilla and egg.
Pour maple-soaked raisins and milk into the bowl containing the oats and give everything a good stir.
When the pumpkin's 20 minute head start is up, spoon the mixture on top and bake for 30 minutes. 
Best eaten straight from the oven with a big spoonful of sheep's milk yoghurt and extra maple syrup drizzled over.