{recipe} pumpkin pie oatmeal bake

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

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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?

*********