Baked Pumpkin Oatmeal

I have been having my yearly love affair with pumpkin.  I've enjoyed a Pumpkin Spice Latte just about daily.  There is just something about fall and pumpkin. With the weather turning cooler I thought I would try making a Baked Pumpkin Oatmeal. In our family we like a hearty stick to your ribs oatmeal and this fits the bill.  This is a great breakfast that will keep your full until lunch. If you like you can add extra warm milk after you bake it if the oatmeal is too thick for your liking. These are the kind of oats I like.  They are kind of pricey but I love the heartiness of the steel coat oats.  Of course you can use good old Quaker as well.

Don't let the picture stop you from trying the oatmeal, it's not easy to take an appetizing photo of oatmeal.

Baked Pumpkin Oatmeal
1 1/2 cups milk
2 eggs
1/2  cup brown sugar
1  tablespoon butter, melted
1/2  cup canned pure pumpkin, not pie filling
1  tablespoon pure maple syrup
1  teaspoon vanilla
1 1/2  teaspoons baking powder
1/4  teaspoon salt
3/4  teaspoon pumpkin pie spice
2  cups oatmeal, quick cooking
1/2  cup pecans, chopped and toasted (optional)
warm milk, for serving if desired


In a medium bowl whisk together the milk and eggs.  Add the brown sugar, melted butter, pumpkin, maple syrup, vanilla, baking powder, salt and pumpkin pie spice.


Stir in oatmeal and chopped pecans, if using. 


Pour into casserole dish sprayed with cooking spray.  I like my oval pyrex baker.


Bake at 350 degrees for 15 to 18 minutes.


Enjoy!


Kim