Hey there! It’s uhh… been seven months since I posted anything on this blog.
Last spring I ended up needing to take a break from the blog for personal reasons, and then, just as I started thinking I might be ready to get back to sharing recipes here again, I ended up with morning sickness and had ZERO interest in even stepping foot in my kitchen. That’s right, y’all–Oliver and I are expecting a real live human BABY in January 2020!
With that being said… today you’re getting a recipe. But I’m not going to commit to a regular weekly posting schedule like I used to be able to adhere to because I know that when Baby Boy comes, recipe development is just not going to be on my list of priorities. I’ll try to check in with you here and there for the next couple months, but don’t be surprised if I fall silent again once the new year begins.
Since I’ve been absent for so long, I figured I should make my grand re-entrance to the blogging world with my one true food love… oatmeal, of course! This Pumpkin Baked Oatmeal is a sweet and cozy fall breakfast option, and I hope you love it. If you don’t, that’s okay too. Send any unwanted leftovers to me. Growing a baby makes me just a tiny bit hungry.
Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is a warm and inviting fall breakfast option to have on your table in less than an hour!
- 1 1/4 cups canned pumpkin
- 1 cup milk or milk alternative
- 2 eggs
- 1/4 cup melted butter
- 2 1/2 cups old-fashioned oats
- 1/3 cup brown sugar
- 2 1/2 tsp pumpkin pie spice*
- 1/2 tsp salt
- 1/2 tsp baking powder
for the topping
- 2 tbsp melted butter
- 2 tbsp brown sugar
Preheat oven to 350 and grease a 1.5 to 2 quart baking dish.
Combine pumpkin, milk and eggs. Gradually stir in the melted butter.
In a separate bowl, combine oats, brown sugar, pumpkin pie spice, salt, and baking powder.
Combine wet ingredients and dry ingredients thoroughly before pouring into the prepared baking dish.
Bake for 20 to 25 minutes. (You want your oatmeal to be nearly set in the center if not completely set. It shouldn't have much "jiggle" left when you shake it.)
Combine additional melted butter and brown sugar for the topping, drizzle evenly on top of the baked oatmeal, and return it to the oven to bake for another 10 minutes. Oatmeal is ready when completely set. Serve hot.
*If you don't have pumpkin pie spice, substitute with a combination of cinnamon, cloves, nutmeg, and ginger. I'd go heavier on the cinnamon than on the other ingredients. Just use what you have on hand!