Delicious baked pumpkin oatmeal
A perfect, fulfilling breakfast to warm your soul on a chilly fall morning
Ah, breakfast and fall - two of my favorite things! When they come together it really is a wonderful, relaxing time I look forward to every year. I love the aroma of fresh coffee brewing and watching the steam from it slowly evaporate into the chilly air inside my apartment, I love lighting candles and wrapping myself up in thick blankets and forgetting about the outside world, and I love a good baking recipe to end my perfect, cozy fall day. Here's a delicious breakfast recipe that you can make the night before and have to reheat all week!
- 1 can (15 ounces) pumpkin puree [I use an organic one]
- 1/2 cup packed brown sugar
- 2 eggs
- 1/2 Tbs of "pumpkin pie" spice, or small combination of cinnamon, nutmeg, and allspice
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1 1/2 cups milk, your choosing [I use almond milk]
- 2 1/2 cups old-fashioned oats, dry
- Optional toppings: cream, maple syrup, pecans, raisins, cinnamon sugar, hazelnut spread
- Coat an 8x8 or 9x9 baking dish/pan with a little bit of Crisco or non-stick cooking spray. Preheat the oven to 375 degrees F.
- In a large mixing bowl, mix (by hand) the pumpkin puree, brown sugar, eggs, spice, salt, baking powder, and vanilla until smooth. Mix in the milk.
- Stir in the dry oats.
- Pour the mixture into the prepared dish, and bake it covered loosely with foil in the preheated over for about 45 minutes. Insert a toothpick in the center, and when it comes out clean that means it's done.
- Serve warm with any optional toppings of your choice - I like pecans and fresh maple syrup!
Store leftovers in the refrigerator, then heat them up in the microwave. This recipe could also be made using muffin cups instead of a large baking dish, for easy on-the-go individual servings!