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Pumpkin Baked Oatmeal

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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 8x8 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 13x9 pan and bake for 45-50 minutes until the middle is totally set.