So we’ve had a handful of “brisk” mornings here in San Antonio. And by “brisk,” I mean the temp has dropped below 70. Which must mean fall is here because I’ve seen a number of people out wearing sweatshirts. Or my blood is already starting to thin out some, because it’s really not that cool?
While it may feel warm outside still, it’s starting to feel like fall as we head into October. And that means all things Pumpkin. At least to me. I love fall foods, comfort foods, tasty foods…morning, noon and night. I’ve been known to make a big pot of chili in the mid-morning and have a little for lunch, then let it simmer all afternoon and have it again for dinner. Ah….fall comfort foods!
Anywho…I got to thinking about fall breakfasts last week and what kinds of “fall spins” I could put onto our favorite breakfasts. My Pumpkin Pie French Toast is wild-ly popular, and we love Pumpkin muffins and Pumpkin waffles. But what else…I took my favorite baked oatmeal recipe and made a few tweaks to it…mainly adding some flour to counter the moistness from the pumpkin and maple syrup. I wanted to use maple syrup for 2 reasons…add the flavor, and reduce the sugar content some (albeit, not much!). And voila, a delicious Pumpkin Spice Baked Oatmeal for ya!
Note: This recipe only uses 1/2 of a 15 oz. can of pumpkin…so plan on doubling, or using the other half of the can in another pumpkin recipe. Baked oatmeal freezes well, just let it cool completely, cut into single serving sizes and freeze individual portions in plastic baggies.
If I’d had pecans on hand, I would have chopped up 1/2 cup to 1 cup, and mixed into the batter. And I might try adding a few chocolate chips for a special treat next time I whip this up. Also, you could try making these in muffin form with the “second batch” for quick grab-n-go breakfasts!
Just add milk, or top with yogurt, or enjoy as is…
Pumpkin Spice Baked Oatmeal
- 2 eggs
- 1/2 cup applesauce
- 1/2 cup oil
- 3/4 cup canned pumpkin (1/2 of 15 oz. can)
- 2 1/4 cups milk
- 1/4 cup maple syrup or syrup
- 1/2 cup brown sugar
- 2 1/2 tsp homemade pumpkin pie spice
- 1 tbsp baking powder
- 1 tsp 1 teaspoon salt
- 1/2 cup wheat flour
- 4 cups quick cooking oats
- Preheat oven to 350. Lightly grease a 9x13 inch baking dish with non-stick cooking spray.
- In a stand mixer or large mixing bowl, beat together the eggs, applesauce, oil, canned pumpkin, milk, syrup and brown sugar until smooth.
- Add in the pie spice, baking powder, salt, flour and oats. Beat on low until "loose" batter forms. (It will seem runny, that's OK!)
- Pour batter into the greased baking dish and bake in the preheated oven for 30-35 minutes, or until cooked through in the center of the dish.
- Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.
- Note: If you prefer it a little sweeter, add a little brown sugar or maple syrup. Enjoy!
- To Freeze: Let the oatmeal cool completely, cut into single serving sizes (I usually do squares), and freeze individual portions in plastic baggies.
- To Thaw: Drop the frozen oatmeal square into a bowl, and defrost it in the microwave for a minute, then warm it at regular temp for a minute, then add milk or yogurt and any other toppings and gobble it up!
Gluten Free Notes
- Gluten Free Version: Equal substitutions of all-purpose GF baking mix or brown rice flour for flour, certified GF quick cooking oats for quick cooking oats.
This recipe is featured on Meal Plan Monday #236.