Baked Pumpkin Pie Oatmeal
Quick and easy baked pumpkin pie oatmeal is a hearty and delicious breakfast dish. It gives you that filling breakfast that feels like a dessert.
Ingredients
- 2 eggs
- 1 ½ cups non-dairy milk I used flax milk, but coconut or almond would work
- 1 can 15 ounces organic pumpkin purée (or the flesh of one roasted sugar pie pumpkin)
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon organic baking powder
- 2 ½ cups organic old-fashioned rolled oats not quick oats
Instructions
- Gather your ingredients and preheat your oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk your eggs by hand for 30-60 seconds. Whisk in the pumpkin purée, milk, and vanilla until it's fully incorporated.
- In a large mixing bowl, gently stir together the brown sugar, cinnamon, ginger, cloves, and baking powder.
- Slowly add the wet mixture and oats to the dry mixture and stir until the dry ingredients are suffciently wet.
- Grease an 8x8 or 9x9 inch baking dish with a non-stick cooking spray (or butter).
- Pour your pumpkin pie oatmeal mixture into the greased baking dish.
- Bake the oatmeal uncovered at 350 degrees Fahrenheit for 45 minutes.
- Remove the oatmeal from the oven, and allow it to cool slightly before serving (about 10 minutes).
- Slice and serve your oatmeal in a bowl.