Pumpkin pie for breakfast? All the flavors are packed into my Pumpkin Pie Baked Oatmeal!
I thought I’d take a break in the Thanksgiving side dish mania to share a healthy fall breakfast idea. Whether you eat my Pumpkin Pie Baked Oatmeal straight out of the oven, or heat it up the next morning the taste is totally pumpkin-y good.
If you have a houseful of guests at the holidays, like I am… this is a great dish to make. It’s simple to throw together in the morning and only requires one mixing bowl.
Because who wants to do extra dishes AFTER the Thanksgiving mess.
You can serve it like shown, or put it in a bowl with a little bit of milk (your favorite kind) and extra cinnamon. The milk starts to soak in and it tastes amazing!
And I didn’t tell you this… but if you really want that pumpkin pie experience add a little cool whip or whipped cream. Now that really negates how healthy this dish is… but who am I to judge?
Pumpkin Pie Baked Oatmeal
- 2 1/2 cups old fashioned oats
- 1 15 ounce can pumpkin puree, not pie filling
- 2 large eggs, beaten
- 1 1/2 cups milk of your choice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- optional toppings: walnuts, cranberries, chocolate chips, additional milk or whipped cream
- Preheat oven to 375 degrees and grease a 9x9 baking pan.
- In a medium size bowl, Mix all ingredients together well.
- Bake for 35-40 minutes or until the edges are brown and a tooth pick comes out clean.
Thanks for stopping by! See you tomorrow for a formal Fashion Friday! I’m showcasing the dress I wore to the March of Dimes Signature Chef’s Auction.
How do you like to eat your pumpkin pie? #nojudgement
I like mine completely coated in cool whip. Yup. I’m that girl 🙂