During the week, breakfast is a fend-for-yourself affair, with everyone rising at different times and some of us heading out the door early. We often satisfy our cravings for breakfasty foods with breakfast-for-dinner. But sometimes it's fun to try a little something special on a Saturday morning.
On a recent Saturday morning, Pumpkin Spice Baked Oatmeal was on the menu! I had come across this recipe over at StoneGable and I couldn't wait to try it.
(StoneGable is a fabulous house-y blog! If you haven't been there before, go have a look around. Maybe while your oatmeal is baking. 😉)
Even though I am not particularly fond of oatmeal, baked oatmeal is another story. And pumpkin spice baked oatmeal . . . yes, please!
Ron and I loved it. The girls, not so much.
That's okay, because that meant that Ron and I could have all the leftovers!
Because another great thing is that it reheats well. Pop a bowl into the microwave on a weekday morning, and you have a warm, yummy breakfast ready in seconds.
PUMPKIN SPICE BAKED OATMEAL
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Ingredients:
1 15-ounce can of pumpkin puree
1/2 cup brown sugar
2 eggs
1/2 tablespoon pumpkin pie spice
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon vanilla
1 1/2 cups milk
2 1/2 cups dry old-fashioned oats
1/2 cup pecans, chopped
1/2 cup raisins (I omitted those)
Directions:
1) Preheat oven to 375 degrees.
2) In a large mixing bowl, add pumpkin, brown sugar, eggs, pumpkin pie spice, salt, baking powder, and vanilla; whisk together.
Add milk and whisk until incorporated.
3) Stir in oats, pecans, and raisins.
4) Spray an 8x8 baking dish with cooking spray. Pour mixture into dish.
(I used a 2.5 quart casserole dish.)
(I used a 2.5 quart casserole dish.)
5) Bake for 45 minutes until done.
6) Serve hot with milk or cream.
Do you have a favorite weekend breakfast?
