Hey-o! Pumpkin season is here!
I’ll admit it, I’m guilty of indulging in pumpkin-spice everything.
My favorite? Pumpkin pie on Thanksgiving, duh!
I love the creamy, richly spiced flavor of the pumpkin filling and the flaky tender crust.
Topped with a little whipped cream, it’s perfect.
Since I can’t have pumpkin pie EVERY day, I decided to replicate the flavors in this delicious baked oatmeal.
You basically mix oatmeal, pecans, and golden raisins with a lightened-up version of pumpkin pie filling (milk instead of heavy cream, less sugar), pour in a greased baking dish, bake for about 40 minutes, and you’ve got easy oatmeal breakfasts for the rest of the week.
Simply scoop out your portion & enjoy as is, or, if you’re feeling adventurous, you can top it with vanilla yogurt or a splash of milk.
You won’t believe that oatmeal can taste this good!
It’s like healthified pumpkin pie!
Ingredients
- 2 cups old fashioned rolled oats, gluten free, if needed
- 1/3 cup packed brown sugar
- 1 cup pecan pieces
- 3/4 cup golden raisins
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 cup ground flaxseed
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 15 oz can pumpkin puree
- butter or oil for greasing baking dish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized bowl, mix together the dry ingredients (oats, sugar, pecans, raisins, baking powder, spices, flax, and salt).
- In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
- When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
- Grease the bottom and sides of an 8x8 baking dish with butter, oil, or cooking spray. Pour the oatmeal mixture into the baking dish & use a spatula to spread evenly throughout the dish.
- Bake in the oven for about 40 minutes, until the oatmeal has firmed up, but is still moist.
- Remove from the oven & enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.
Tried this recipe?Mention or tag @ericajulson !