A Weekend Breakfast: Pumpkin Spice Baked Oatmeal

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. 😉)

So thoroughly fallish and yummy!

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.) 

5) Bake for 45 minutes until done. 

6) Serve hot with milk or cream.

Do you have a favorite weekend breakfast?