I have been having my yearly love affair with pumpkin. I’ve enjoyed a Pumpkin Spice Latte just about daily.
There is just something about fall and pumpkin. With the weather turning cooler, I thought I would try making a Baked Pumpkin Oatmeal. In our family we like a hearty, stick-to-your-ribs oatmeal, and this fits the bill. This is a great breakfast that will keep you full until lunch.
If the oatmeal is too thick for your liking, you can add extra warm milk after you bake it. I love the heartiness of the steel coat oats, but you can use good old Quaker as well. Don’t let the picture stop you from trying the oatmeal – it’s not easy to take an appetizing photo of oatmeal!
- 1½ cups milk
- 2 eggs
- ½ cup brown sugar
- 1 tablespoon butter, melted
- ½ cup canned pure pumpkin, not pie filling
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- 2 cups oatmeal, quick cooking
- ½ cup pecans, chopped and toasted (optional)
- warm milk, for serving if desired
- In a medium bowl whisk together the milk and eggs. Add the brown sugar, melted butter, pumpkin, maple syrup, vanilla, baking powder, salt and pumpkin pie spice.
- Stir in oatmeal and chopped pecans, if using.
- Pour into casserole dish sprayed with cooking spray. I like my oval pyrex baker.
- Bake at 350 degrees for 15 to 18 minutes.
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