Pumpkin Baked Oatmeal

In case you couldn’t tell, I like to embrace the seasonal flavors in every way that I can. Partly, I just enjoy the variety it brings to our diet and partially I feel like it helps me to feel connected to and enjoy God’s creation in another way. It’s so fun to think about all the different plants and food he created and how they are each around for a different season. I think we are meant to enjoy each season of life that the Lord gives us, whether it is the actual seasons that come on the calendar and bring with them new schedules and new flavors and colors, or different seasons of life: singleness, young children, empty nest, etc. Everything in the world points to this idea of seasons, that there is a time for everything and that nothing lasts forever, except God. I’m not saying that I get this philosophical each time I make a pumpkin recipe, but I do feel like when I stay in tune with the changes in the seasons and in nature, it helps me feel connected to God and the world He created as well.

This recipe is a great way to enjoy fall flavors in a healthy way. We love baked oatmeal in our house. Mornings are busy, so I don’t have time to make breakfast every day, but my kids get bored eating cereal and bagels every day, so each week I try to make something that will last us for a few breakfasts that week that will bring a change of pace. Sometimes it is simply hard boiling some eggs at the beginning of the week, other times it is a batch of scrambled eggs or baked oatmeal to reheat. It is one extra thing to cook each week, but when I get it done for the week it helps our mornings go more smoothly, and I find myself excited to wake up and have breakfast when I know something delicious is waiting for me!

Pumpkin Baked Oatmeal

Print Recipe Pin Recipe

Course Breakfast

Ingredients

  

• 2 cups rolled oats
• 1/4 cup brown sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1 1/2 cups milk
• 1/2 cup pumpkin puree
• 2 T. maple syrup
• 1 large egg
• 1 tsp. vanilla
• 3 T. butter melted and cooled to room temperature

Instructions

 

• Preheat oven to 350 degrees and spray and 8×8 baking dish with cooking spray.
• In a large mixing bowl, mix oats, brown sugar, baking powder, salt, cinnamon, cloves and ginger.
• In a medium bowl whisk together the milk, pumpkin, maple syrup, egg and vanilla.
• Pour milk mixture over the oat mixture and stir to combine.
• Add the butter a to the oat mixture a little at a time if it is still warm so as not to cook the eggs. I add it in about 3 portions, stirring to combine after each one.
• Pour into prepare baking dish.
• Bake for about 40 minutes until golden and set.

Notes

This recipe doubles beautifully.  I make the double batch in a 13×9 pan and bake for 45-50 minutes until the middle is totally set.