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Delicious baked pumpkin oatmeal

A perfect, fulfilling breakfast to warm your soul on a chilly fall morning

1y ago
10.6K

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!

Baked Pumpkin Oatmeal

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Serves5
MealBreakfast

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir in the dry oats.
  4. 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.
  5. Serve warm with any optional toppings of your choice - I like pecans and fresh maple syrup!

Recipe Notes

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!

Recipe by

Amanda M.

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