Baked Pumpkin Pie Oatmeal [UPDATED]Published 8:59am Wednesday, October 30, 2013 Updated 10:18am Wednesday, October 30, 2013
Fall has officially arrived and pumpkins are everywhere – in the store, in the garden, in roadside stands and decorating yards in the neighborhood. It’s hot cereal season and my friend, Katrina Mouser introduced me to baked oatmeal and I LOVE it – so I decided to turn out a recipe that added one of my favorite flavors, pumpkin. The fact that you can make it the night before and serve a crowd the next morning is truly a bonus. This will be a fall family favorite in no time!
Baked Pumpkin Pie Oatmeal
1 – 15 oz. can pumpkin (NOT pie filling)
1/2 cup brown sugar (can use 1/4 brown sugar and 1/4 Splenda)
2 large eggs
2 tsp. pumpkin pie spice*( or all of the ‘make your own’ recipe below)
1/2 tsp. salt
3/4 tsp. baking powder
1 tsp. vanilla
1 1/2 cups milk
2 1/2 cups dry old fashioned oats
1/2 cup chopped walnuts
Preheat oven to 350°. In bowl, whisk pumpkin, sugar, eggs, spices, seasonings and baking powder. Whisk in milk. Mix dry oats into pumpkin mixture. ***At this point you could refrigerate and then bake in morning.
Spray 8 X 8 baking pan with cooking spray, pour in mixture and add walnuts. COVER with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes. You can eat this hot from the oven or refrigerate it and eat it cold or reheated the next few days.
Serve with maple syrup/milk/cream, whatever you like.
*Pumpkin Pie Spice (make your own)
1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground cloves 1/2 tsp. ground ginger