So – Pumpkin Pie for Breakfast?
WHY NOT, especially when the “Pie” you are eating is filled with healthy, hearty oats! If you are a fan of Oatmeal, I know that you will love this baked oatmeal. This can be made over the weekend, cut into portions and then reheated throughout the week. If you are entertaining a crowd – this dish would be great to serve for a perfect seasonal breakfast (just bake the whole thing until almost all done, put in the refrigerator overnight, and then re-heat while it finishes cooking when you are ready to serve).
This season, it seems that pumpkin is the go-to squash. Like other fall/winter squash – pumpkin is so easily adaptable to sweet OR savory recipes. Why not start a whole Squash-Day with this Oatmeal and then move onto other seasonal favorites!
- 1 (15 oz. can) pumpkin puree (not pumpkin pie filling)
- ½ cup light brown sugar
- 2 Tablespoons pure maple syrup
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 1 t. vanilla extract
- 1½ cups milk
- 2½ cups. dry, old-fashioned oats
- Preheat oven to 350 degrees. Spray a 2-quart dish (I made in my large rectangle Pyrex) with cooking spray. In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, baking powder and vanilla. Whisk in the milk until very smooth. Stir in the oats and spread evenly in the prepared dish.
- Cover the dish with foil and bake for about 30 minutes. Remove foil and bake for about 15 minutes more until set. Can be eaten hot out of the oven, or covered, refrigerated and reheated.
- Top with whipped cream maple syrup (and nuts) if desired.
As cooked from the amazing recipe found on FoodTastic Mom
One Year Ago – Bacon & Egg Breakfast Cups, another perfect breakfast sure to impress everyone that you present them to!
And I leave you with this, Today’s Question of the Day… What would you include in your “Day of Squash”?