I buy my oats in bulk, at 50 cents a pound. I split a big bag with my friend Tabatha, which still left me with 25 pounds of oats. I make homemade instant oatmeal, using fruit I dehydrated myself, and use oats in cookies, as a binder in meatloaf, and in bread, as I grind my own oat flour. Oats are also used in granola bars and protein bites.
I believe in stocking up on dry goods, in case of an emergency. Rich in fiber and protein, oats are a great pantry staple, and storing a bulk amount makes you want to use them even more. Even though I have many ways for employing oats, I wanted to find an oat-centered show stopper my kids would like, since a traditional bowl of oatmeal isn’t their favorite. I wanted to create an excitement around this humble grain, and baked pumpkin pie oatmeal did just that.
Reminiscent of pumpkin pie, this hearty breakfast dish can be topped with whipped cream – – ours never goes without. With the perfect balance of sweet and savory, baked pumpkin oatmeal is now a morning treat my kids request.
You can assemble this the night before, and pop in the oven, but because the mixture would be cool, cooking times should be adjusted. Make this for holiday guests, or just as a mid-week breakfast treat. This is a morning meal you can feel good about, and that everyone will love.
Baked Pumpkin Pie Oatmeal
15 ounces of pumpkin puree
2 large eggs
½ cup brown sugar
1½ tsp pumpkin pie spice
½ tsp salt
¾ tsp baking powder
½ tsp vanilla
1½ cups milk
2½ cups dry old-fashioned (not quick) oats
Preheat the oven to 350 degrees. Mix the pumpkin, eggs, brown sugar, spice, salt, baking powder and vanilla.
Whisk in milk.
Combine oats and pumpkin mixture.
Prepare an 8-by-8 baking dish with nonstick spray. Spoon mixture in dish and cover with foil.
Cook for 30 minutes, remove the foil, and cook an additional 20 minutes, or until firm in the middle.
Serve with whipped cream.