I had leftover pumpkin from the donuts yesterday, so I decided to make another pumpkin-based recipe for breakfast today. As I’m sure you’ve noticed, we absolutely love baked oatmeal for breakfast. It is warm and satisfying. This version is perfect for fall!
Pumpkin Baked Oatmeal
3 cups (10 ½ oz) old-fashioned rolled oats
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
½ tsp salt
2 tsp baking powder
¼ cup dried cranberries
1 cup peeled, diced apple (I used 1 granny-smith apple)
1 ½ cups (12 oz) milk
1 cup (9 ½ oz) pumpkin puree
1 cup (11 oz) maple syrup
4 tbsp melted butter
2 large eggs
½ cup (2 oz) coarsely chopped pecans
Preheat oven to 350°F. Grease a round casserole dish or 13 x 9-inch baking pan.
In a large bowl, combine the dry ingredients (including cranberries and apple). In a separate bowl, mix milk, pumpkin, syrup, butter, and eggs. Whisk until smooth and add to dry ingredients, stirring to combine.
Pour mixture into greased dish/pan. Bake for 35-45 minutes, or until toothpick inserted in center comes out clean.
Serve immediately, with warmed milk and brown sugar for topping. (We served ours with vanilla ice cream.)
This morning we heated up the leftovers and served it with maple-whipped cream. We just mixed together heavy whipping cream, maple syrup, and some maple extract to boost the flavor, then we whipped it. Yummy!
ReplyDeleteOh - my - yumminess!!!!!! This is SOOOOO good! I made this recipe to use up some extra pumpkin that had been frozen in the freezer for too long that it was driving me nuts. This recipe was divine! I never knew I could love oatmeal so much! There is no way I can go back to instant, store-bought oatmeal packets now! I especially loved this with the warm milk and brown sugar sprinkled on top! Thanks for the uber yummy recipe, Aunt Valerie!
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