Today marks the 1st blogiversary of Healthful Pursuit — one year since this project moved from a simple site to a place full of recipes, experiments in food photography, and practical health ideas. Over the past 365 days I’ve learned a lot: how to style food for the camera, how to balance recipe flavors, and how to share food in a way that feels authentic and useful.
Healthful Pursuit actually started as a site for my private practice. My original intent was modest: attract new clients, post a few favorite recipes, and write occasional health posts. What I didn’t expect was falling in love with recipe development and food photography. In January 2011 I switched to a blog format, updated the template, and began to create more intentionally. That change set the course for everything that followed.
My very first post featured pumpkin — fitting for a Halloween season debut. Pumpkin is versatile, comforting, and seasonal, and it made a memorable first recipe: oatmeal baked directly inside a pumpkin. It’s simple, cozy, and fun to serve: bake the oats inside the squash and then eat right from the pumpkin. I added raisins so I could keep most of it to myself, but you can easily share.
- 1 medium sugar pumpkin
- Oats
- 2 1/4 cups uncontaminated rolled oats
- 1 1/3 cups non-dairy milk (or regular milk)
- 1/2 cup unsweetened applesauce
- 1/3 cup chia seeds
- 1/3 cup egg whites (see note for vegan option)
- 1/4 cup raisins
- 1 large banana, chopped
- 1 apple, chopped
- 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Cinnamon topping
- 1/4 cup almond flour
- 2 tablespoons rolled oats or unsweetened shredded coconut
- 1 tablespoon unsweetened applesauce
- 1 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 375°F (190°C).
- Mix all topping ingredients in a small bowl and set aside.
- Cut the top off the pumpkin and remove the seeds and strings, scraping the interior clean enough to hold the batter.
- In a large bowl, combine the oats, milk, applesauce, chia seeds, egg whites, raisins, banana, apple, maple syrup, vanilla, and cinnamon. Stir until evenly mixed.
- Spoon the batter into the prepared pumpkin and sprinkle the cinnamon topping over the surface.
- Place the pumpkin on a baking sheet. Bake with the lid on or partially on for 20 minutes, then remove the lid and continue baking for about 30 minutes until the pumpkin skin wrinkles slightly and the oats are set.
- Remove from the oven and let it cool briefly. Serve by scooping oatmeal from the pumpkin; scrape the sides to enjoy the baked pumpkin flesh with each serving.
Nutritional information for this recipe is available on the original recipe page on the blog (check the recipe details there for full nutrition facts).
This pumpkin-baked oatmeal serves well for a crowd: set out additional toppings such as raisins, flax-maple mix, or chopped nuts and let guests customize their bowls. It also stores beautifully—portion into containers for breakfasts through the week, or freeze portions for later; simply thaw and reheat.
Favorites from the Early Days
- Everything’s Good Protein Bar
- Chocolate and Pomegranate Mousse
- Baked Pumpkin French Toast
- Coconut Snow Cookies
- Strawberry Cheesecake Chocolate Cups
Going back through early posts reminded me how many recipes I still love. Thank you to everyone who has followed along this first year — your support means a lot. Enjoy the pumpkin season, and have a safe, happy Halloween!