Pumpkin Pie Baked Oatmeal
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.”
Pumpkin Pie Baked Oatmeal
Pumpkin pie and baked oatmeal, together as one. And they lived happily ever after.
- 1 1/2 cup rolled oats (not instant)
- 1/3 cup dark brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 2 eggs
- 1 1/4 cups pureed pumpkin
- 3/4 cup half and half
- 2 teaspoons vanilla
- 5 tablespoons butter, melted and cooled slightly
- Whipped cream and pure maple syrup for topping
- Preheat oven to 375 degrees Fahrenheit. Butter a standard-size pie dish and set aside.
- In a medium bowl, whisk together the rolled oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat the eggs and then add the pumpkin puree, half and half, vanilla, and butter. Mix well.
- Pour the dry ingredients into the wet ingredients and whisk together until well-blended.
- Pour the mixture into the pie plate and slightly smooth the top.
- Bake for about 30 minutes or until the middle is no longer jiggly.
- Cool on a wire rack for 10 - 15 minutes.
- Cut into wedges and serve with with pure maple syrup and slightly sweetened, lightly whipped whipping cream.
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