Pumpkin pie is my favorite dessert, and I could eat it twelve months a year. I love pumpkin. Everything pumpkin. Yet, I don’t like oatmeal. At least, not the mushy bowl of oatmeal most people eat in the morning. To be honest, this Yankee girl would take grits over mushy oatmeal any day! So, I went on a quest to find an oatmeal breakfast recipe that wasn’t mushy, and I found Crunchy-Top Apple Cinnamon Baked Oatmeal. It was so good, I decided to find a way to modify it so I could have my pumpkin and eat my oatmeal, too. And Pumpkin Oatmeal Breakfast Bake was born.
Pumpkin Oatmeal Breakfast Bake
NOTE: Must be refrigerated overnight (or at least 4 hours) before baking
- 2 eggs, lightly beaten
- 1/4 cup honey
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 cup coconut oil, melted (or butter)
- 1/2 (15 oz) can of plain pumpkin (not pumpkin pie filling)
- 1 1/2 cup almond milk (or regular milk)
- 3 cups old-fashioned oats
- 1/3 cup brown sugar, reserved for later
1. Grease a 2-quart casserole dish or 9-inch square baking pan.
2. In a large bowl, combine all ingredients except the oats and 1/3 cup brown sugar. Add the oats and mix well.
3. Pour mixture into the greased dish or pan, cover, and refrigerate overnight (or, at least 4 hours).
4. Preheat oven to 375 degrees. Remove mixture from refrigerator and let it sit out, uncovered, while the oven is preheating.
5. Bake, uncovered, for 25-30 minutes ~ until the center is firm.
6. Remove from oven and set oven to broil. Sprinkle the 1/3 cup of brown sugar evenly over the top of the mixture and broil in oven for about 3 minutes ~ until the brown sugar melts. (Be careful not to let it burn.)
7. Let it cool for 5 minutes before cutting. Serve with walnuts or almonds sprinkled on top.
~ Serves 6
Pumpkin for breakfast. Now THAT’s a reason to smile in the morning!