Baked Pumpkin Pie Oatmeal Recipe
Do you love the flavors of pumpkin pie but wish it were a wee bit healthier? I have always wanted a better for you pumpkin treat that would leave me feeling energized, and satisfied. After processing my own sugar pumpkins, I roasted the meat with just a little kosher salt. After it was cooled, I scraped off the soft pumpkin, and placed it into my blender to puree it. The process was easy, and produced close to 6 pounds of pumpkin puree for pies, and other desserts.
I wanted to use the fresh pumpkin puree in a abundance of ways, and that is when Baked Pumpkin Pie Oatmeal came into play. This delicious, custardy oatmeal tastes very similar to pumpkin pie but without all the extra crust calories. The flavors of fresh pumpkin, hearty oats, and the typical spices were so delicious either straight from the oven or cold.
What a delicious breakfast treat this Baked Pumpkin Pie Oatmeal Recipe produces! My picky kids loved it, and we even have enough for like 3 days worth of energizing breakfasts. I suppose if I enjoyed this straight out of the oven, I could have paired it with some fresh whipped cream or vanilla ice cream, but I was “good’ and ate it in the morning.
- 2 cups of Pumpkin Puree (I used fresh, but I suppose canned would work)
- 2 1/2 cups oats
- 1/2 cup brown sugar
- pinch of Kosher salt
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 1/2 cups whole milk
Pre-heat oven to 350 degrees. Whisk all ingredients together in a large bowl. Add to a greased casserole dish (9 x 9)
Bake for 15 minutes on 350 uncovered, and then 40-45 minutes covered with aluminum foil
Serve hot, or cold-the choice is up to you! We love it both ways!
I think it would even be so fitting as a Thanksgiving day breakfast. What do you think?