I know that the holidays are over and pumpkin pie season has passed by, but I found one lone can of pumpkin sitting in the pantry. So when I saw this recipe for baked pumpkin pie oatmeal I knew that I had to make it no matter what, even if the season for pumpkin is over with.
Well actually I am a big fan when it comes to pumpkin, especially pumpkin pie, so for me it is always pumpkin season. Which I think is a good thing, because I would not have wanted to miss out on this yummy oatmeal for anything.
The oatmeal actually reminded me of pumpkin pie, but on a bit healthier note. Our daughter was home visiting for the weekend, she said that she has made pumpkin oatmeal before, but she actually copied this recipe and liked this one better than one that she has made in the past. Even Mike enjoyed this one which surprised me, because he usually is pretty fussy when it comes to oatmeal… he likes it more on the sweet side than I do.
Do you have any pumpkin sitting in your cupboard that you don’t know what to do with? If you do you have to try this one, I am sure you will love it.
Baked Pumpkin Pie Oatmeal (Source: adapted from Budget Bytes)
1 (15 ounce) can pumpkin
1/2 cup brown sugar
2 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cup milk
2 1/2 cups oats
1. Preheat the oven to 350 degrees. In a large bowl whisk together the pumpkin, brown sugar, eggs, vanilla, spices, salt, and baking powder until smooth. Whisk in the milk.
2. Mix the dry oats into the pumpkin mixture. Coat an 8×8 baking dish with a non-stick spray. Pour in pumpkin the oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
3. Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. I served mine with milk.