Pumpkin Baked Oatmeal

This is especially for you Jamie. 


The temperature outside dropped and Halloween is around the corner. Which puts me in  full pumpkin mode. If you don't like pumpkin, I hope by the end of October something 'pumpkinny' will spark your interest. This recipe is an autumn version of baked oatmeal. 


Baked oatmeal is one of my favorite breakfasts. The oatmeal bakes up into slightly sweet, 'sliceable' pieces. It takes about an hour to bake, but I prep everything the night before and then combine the wet and dry ingredients in the morning and pop it in the oven. It is usually ready to eat 15 minutes before everyone in the house runs out the door.


My family likes this breakfast three different ways...


Cale enjoys it warm and covered in syrup. 
Bean enjoys it warm with a little whipped cream on the side for dipping.
I really like this with a scoop of plain Greek yogurt sweetened with maple syrup. 


Any way you eat this I'm sure you'll enjoy the healthy fiber-rich breakfast that keeps you full for hours after breakfast. Also, this makes a great breakfast bar. It holds its shape nicely and you can eat it out of hand or in a napkin. Great for munching while walking to the bus stop (poor Cale) or eating on the go.


This fall breakfast is warm and filling. It also re-heats well so feel free to make it one day and eat the remainder during the week.

Pumpkin Baked Oatmeal
adapted from Recipe Girl


Note: this recipe is gluten-free as long as your oats and vanilla are gluten-free. This recipe can be made the same day (I never have the time), just preheat the oven and prepare your baking dish before you combine the ingredients.


2 3/4 cups old-fashioned oats
1/2 cup brown sugar, packed
1/2 cup raisins (optional, but I like them included)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves or allspice
1/8 teaspoon ginger
1/2 teaspoon salt
1 cup unsweetened pumpkin puree
3 cups milk (any kind dairy or non-dairy)
2 large eggs, lightly beaten
1 Tablespoon vanilla extract


Prep the night before version:

In a medium bowl, combine oats, sugar, raisins, spices, and salt. In a separate bowl, whisk together pumpkin puree, milk, eggs and vanilla extract.  [At this point I cover both bowls and place the wet ingredients into the refrigerator.] 


Then when I wake up:
Preheat the  oven to 350º F.  Spray 8x8 baking dish with nonstick spray. 


Add liquid ingredients to dry ingredients; whisk until combined. Pour into the prepared dish.

Bake 30 minutes, rotate and bake an additional 20 to 30 minutes, until the oatmeal feels set. Let cool for about 5 minutes.

Cut, serve and enjoy.