Since my mom froze several pints of pumpkin last fall (and was kind enough to give some away), I reap the benefit of having summertime access to pumpkin puree. That’s a really great thing because, well, I really like pumpkin. I also really like baked oatmeal.
I made this one morning while Justin was gone. When he came home, he took a look and goes “Eh, okay.” Kind of bored. And then he tried it. And loved it. And instead of “eh, okay,” I got to hear “Wow, this stuff is seriously soo good!”
I kind of agree.
I should mention that while making this, I wanted to garnish the top a little bit but we’d run out of cranberries so I did the next best thing and crumbled up a big (slightly stale) peanut butter cookie we still hadn’t eaten. (Hence the big peanut butter cookie looking chunks in the pictures.) I stuck with craisins, but have fun with the recipe and add nuts, apples, or whatever else you like!
Baked Pumpkin Oatmeal
- 2 cups pumpkin puree
- 1-1/2 cups milk
- 1/2 cup brown sugar
- 2 large eggs
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 2-1/2 cups old-fashioned oats
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Preheat oven to 350 °F.
Spray an 8 x 8 baking dish with non stick cooking spray.
In a large bowl, mix all ingredients except oats, pecans, and cranberries until smooth. Fold in the remaining ingredients until totally combined.
Pour the oatmeal mixture into the dish and spread evenly. Sprinkle the top with brown sugar.
Cover with foil and bake for 30 minutes, then remove foil and bake for additional 15 minutes.