Pumpkin Baked Oatmeal

When I see baked oatmeal on blogs I always pin or bookmark them for future use. I made blueberry baked oatmeal a few months ago and absolutely loved it. I have no problem with oatmeal for breakfast, as long as it isn’t just plain, cooked oatmeal. Baking gives it more of a finished, almost cookie kind of oaty-ness It’s a breakfast to look forward to in the morning.

Many of the recipes have raisins, and I’d rather eat a whole lot of other things (raw liver) than eat mooshy, cooked raisins. I just can’t do it. But when I ran across baked oatmeal that had pumpkin in it, I was sure it was a sign that I needed to try it next. Never mind that it had dried cranberries that would probably be mooshy when baked. I was going to omit them and the apple and see what happened.

Mix dry ingredients

The first problem was the oats themselves. My P.S. (Personal Shopper/hubby) won’t eat anything but steel cut oats for breakfast. Yes, he cooks them for extraordinary lengths of time after rising at 1 am to get ready for work. He’s that picky about his oats. I, on the other hand, put quick oats on my shopping lists for him because most of my baking seems to call for those. Hence, we had no old fashioned oats in our pantry. I had to make a stop at the grocery for them to try my breakfast oatmeal.

Stir in pecans

Oats procured, I mixed the dry ingredients in one bowl.

Mix wet ingredients

Then I mixed the wet ingredients in another bowl until they were smooth. I poured it into the dry ingredients and mixed well.

Mix wet ingredients with dry ingredients

I’d greased a baking dish and poured the oatmeal mixture into the dish and slid it into the oven. I set the timer for 40 minutes.

Pour into greased baking dish

I checked the oatmeal at 40 minutes and let it cook another 10 minutes, when the toothpick tested clean. I served a spoonful into a bowl, poured a little soy milk over it and sprinkled it with a little brown sugar.

Baked Pumpkin Oatmeal

It was delicious! I was thrilled with the taste; it was almost like a cookie, with the browned edges kind of flavor. Know what I mean? This was a keeper. I refrigerated the rest once it had cooled and tried it again the second day, heated in the microwave before topping it with my soy milk and brown sugar. Again it was totally satisfying. I’ve found another flavor of oatmeal for my list. This recipe is a definite keeper!

Pumpkin Baked Oatmeal

Pumpkin Pie Baked Oatmeal

3 cups old-fashioned oats
1 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
2 tsp baking powder
1 1/2 cups milk
15 ounce can pumpkin puree
4 tbsp melted butter
2 large eggs

Preheat oven to 350F. Grease a round casserole dish.

In a large bowl, combine the dry ingredients. In a separate bowl, mix milk, butter, pumpkin and eggs. Whisk until smooth and add to dry ingredients, stirring to combine.

Pour pumpkin mixture into a greased dish. Bake for 40-50 minutes, until toothpick inserted in center comes out clean.

Serve immediately, with warmed milk and brown sugar for topping.

6 servings