I made a simple pumpkin oatmeal bake on a Sunday afternoon, with the intentions of having it for breakfast for the next 5 days until Friday. Lets just say that by Wednesday, it was all gone.
This happened last year, when I was 4.5 months pregnant. The first trimester was over and I was happy that I actually craved food again, instead of eating crackers and ginger chews all day long. Once I came out of what seems like a first trimester haze, all I saw was pumpkin. It was pumpkin season after all. I would eat this pumpkin bake for breakfast and also have it for dessert after dinner.
I loved eating it warm with chopped crispy apple and nut butter mixed in.
Well, it’s pumpkin season time and I’ve made this pumpkin bake again. P.S. I actually eat pumpkin flavor all year long. I hoarded a few packages of TJ’s pumpkin oatmeal last year and it lasted me the whole year.
Pumpkin Pie Oatmeal Bake
- 1 (15 oz.) can pumpkin purée
- ½ cup brown sugar
- 2 large eggs
- 1- or 2 tsp pumpkin pie spice
- ½ tsp salt
- ¾ tsp baking powder
- ½ tsp vanilla extract
- 1½ cups soy milk
- 2½ cups dry old-fashioned oats
- Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
- Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
- Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with all your favorite toppings ( i.e. chopped nuts, nut butter, whipped cream, maple syrup).
Do you make any pumpkin flavored breakfast recipe?