Pumpkin Pie Oatmeal

When Will told me he made this while I was at Universal Studios, I was a bit hesitant to try it. Like I've said before-I'm not the biggest pumpkin fan, but I am trying to expand my horizons and try new things. The other problem is that I'm not a huge oatmeal fan either. But I was determined to try and like this. Luckily, it wasn't that hard. While I'm still not a total pumpkin convert, this oatmeal has made a nice little breakfast this week, especially drizzled with some milk and maple syrup-yum!


Cooking Notes: Will halved the recipe because we had already used half the can of pumpkin. He also used a combination of sweetened condensed milk and regular milk because we had some condensed milk in the fridge.

Pumpkin Pie Oatmeal (adapted from Budget Bytes; serves 6-8)
1 15 oz. can pumpkin puree
1/2 cup brown sugar
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 tsp baking powder
1/2 vanilla extract
1 1/2 cups milk
2 1/2 cups dry old-fashioned oats

Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk. Mix the dry oats into the pumpkin mixture. Coat an 8x8 baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in a preheated oven for 45 minutes, removing the foil after the first 30 minutes. Serve hot or refrigerate for eating later! Drizzle with milk, maple syrup, whipped cream or nuts.

Recipe: Budget Bytes: Baked Pumpkin Pie Oatmeal