My poor family. Nearly every morning for the past month, I’ve been plaguing them with some form or another of pumpkin oatmeal. I don’t know why, but I guess I’ve had a little bee in my bonnet. I will perfect some pumpkin oatmeal recipes!
I have lofty goals in life.
My guy has yet to mutter “pumpkin oatmeal, again?” and for that, I am grateful. He also knows that such a comment might land a spoonful on his head, but I digress.
Meanwhile, our little one happily gobbles up spoonful after spoonful, no matter which version I put in front of her. Gotta love that gal. She’s also just a baby who is still at that stage where she’ll pretty much eat anything. I like to tell myself she is extra fond of Pumpkin Pie Baked Oatmeal, though. After all, only two meals – this and The Best Macaroni and Cheese Ever – have elicited excessive “mmmm mmmm” sounds along with her sweet little demand for more (“Mo!”).
Let’s talk about baked oatmeal for a moment, shall we? It is such a brilliant concept. Fruit, rolled oats, maybe some spices, an egg or two, baked up like a casserole and served like your typical bowl of oatmeal – or, depending on your recipe, like dessert.
Essentially, I wanted this particular baked oatmeal to taste like pumpkin pie in oatmeal form. It totally works, but it doesn’t go so far down the pumpkin pie path to qualify as dessert, I don’t think – it’s breakfast all the way. Even when you add some lightly whipped cream and pure maple syrup, it’s breakfast.
A decadent, delicious pumpkin pie breakfast that will have you wanting “Mo.”