Pumpkin Pie Baked Oatmeal

I’m always looking for new breakfast ideas for my family. For lunches and dinners, I’m pretty creative with recipes, but for breakfast, I tend to make the same few things over and over again. So, when I was looking recently for a new breakfast that my husband, myself, and 16-month-old Fearless Baby would all enjoy, I decided to try baked oatmeal. A lot of my friends swear by baked oatmeal as a delicious, kid-friendly food, but surprisingly, I had never eaten it before. I looked up a bunch of recipes and settled on this pumpkin pie version, because nothing says autumn like pumpkin, + I’m a huuuuge pumpkin pie fan.

How did it turn out? Heavens, this stuff is amazing! Why did it take me so long to try it? I had assumed that the texture would be chewy (like a chewy oat or granola bar), but I was wrong. It’s super soft, like a cake or bread pudding, which was lovely. It tastes fantastic, too – full of pumpkin flavor + warming fall spices. I loved it warm, straight out of the oven, topped with a little whipped cream, but it’s also great cold from the fridge, served with milk, yogurt, or maple syrup. It reheats wonderfully, so it’s a great recipe to make on Sunday, ensuring that you have scrumptious breakfasts for the week. And as I hoped, Fearless Baby loved it as much as we did. A delicious, simple, adult-AND-kiddo-approved meal? You can’t beat that!

Pumpkin Pie Baked Oatmeal

serves 9-12, adapted from FoodTastic Mom

Ingredients

1 (15 oz. can) pumpkin puree (NOT pumpkin pie filling)
1/2 cup light brown sugar
2 tablespoons pure maple syrup
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3/4 tsp baking powder
1 tsp vanilla extract
1 1/2 cups milk
2 1/2 cup old-fashioned oats

Directions

Preheat oven to 350 degrees. Spray a 2-quart dish (I used a 9×9 glass baking dish) with cooking spray.

In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, baking powder and vanilla. Whisk in the milk until very smooth. Stir in the oats until thoroughly mixed, and spread evenly in the prepared dish.

Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Allow to cool/set for at least 10 minutes. Cut into 9 or 12 squares, or if you want to get fancy (like I did in these pictures), use a biscuit-cutter to cut into pretty circular shapes.

This can be eaten warm right out of the oven or refrigerated until ready to serve. Can be eaten cold or reheated. Eat it just as is, or top with milk, maple syrup, whipped cream, or nuts.

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