Baked Pumpkin Oatmeal

23 Nov

Well, same old excuse: zero time lately!  It’s not even that I haven’t been blogging, I haven’t really been doing a lot in the kitchen either.  Shame, shame, I know my name.  On the cusp of Turkey Day, I figured I’d share one last pumpkin recipe with you.  After this weekend and my annual slice of pie, I think I will be done-zo with pumpkin for a while.  At least until Christmas.

It’s like eating a healthy pie-ish dessert for breakfast.  What’s not to love?  This is a great, satisfying way to use up your leftover pumpkin puree (uh, if there is such a thing).

Oh, and I hope you liked my last post.  That’s what happens when you let boys use your computer in the wee hours of the morning.  I’d be mad if he weren’t so awesome and really, really ridiculously good-looking.

Make this oatmeal.

Baked Pumpkin Oatmeal

Source: adapted from Lynn’s Kitchen Adventures (queen of baked oatmeal…the peanut butter version is AMAZING!)


  • 3 cups old fashioned oats
  • ½ cup brown sugar
  • 1 cup milk
  • 2 T. butter
  • 2 eggs
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 2 tsp. vanilla
  • ½ tsp. cinnamon
  • pinch nutmeg
  • ¾ cup canned pumpkin
  • ¼ cup almonds
  • 2 T. flax seeds

In a large bowl mix together all ingredients.

Spread into a greased 9×13 pan.

Bake at 350 for 20 minutes.

Serve with milk and maple syrup, if desired.

So easy.  So awesome.


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