Post-publish note: This was a post from (quite a few) years ago, but I wanted to pop it up to the top of the blog so you might find it. (Things tend to get lost in those blog archives, kind of like my socks in the drier! 🧦) It might have made me tear-up to read about Josiah in Driver’s Ed class, but the recipe is as good as ever so I do hope you try it and enjoy it!
Anyone need some fresh breakfast inspiration? Maybe with a hint of fall in there?
Well I have something just for you…
With four growing boys, I’m constantly trying to start their day with something other than cold cereal (which they would gladly have every day if I let them.) The problem is, my mornings are busy too, so I only have time to make a hot breakfast a couple times a week. Other than that, everyone is usually on their own.
That is one of the reasons I love oatmeal. I can cook a big pot and let everyone help themselves as they want it. Except…
…Except some of my boys don’t exactly want it.
When left with no other options, of course, they have all learned to
love enjoy eat hot cereal, but it’s not exactly their first choice. So I have tried to get creative with my oats. And funny how just a few small tweaks can make a big difference — both in my time schedule, and in the boys’ willingness to eat it.
This brings us to today’s topic of BAKED OATMEAL. One of the greatest breakfast options I have found.
Now you might remember last winter when I shared a recipe for Baked Gingerbread Oatmeal. My boys actually loved this recipe, mostly because we turned it into something more like dessert than breakfast by serving it hot, with cold eggnog poured over it, or cut into pieces and topped with real whipping cream. (Hello Holidays.)
But I find the general idea of baked oatmeal to be quite fantastic: Holiday or no holiday. First of all, I can make it the night before, and just pop it in the oven in the morning (while I slurp down coffee and become human.) Second, I love the option of scooping it out hot, or eating it on the go like an oat-cake. And third — it’s so much fun to change things up and turn it into something seasonal and fun!
Which leads me to today’s recipe: BAKED PUMPKIN OATMEAL.
Yep, I have been playing around with a pumpkin-version of my baked oatmeal. And I don’t mean to brag or anything, but:
I nailed it.
We had it for breakfast. We had it for a snack. We took it in the car on the way to Josiah’s Driver’s Ed class.
(did you just read that? Drivers Ed!!) (My baby just finished Drivers Ed!) (Someone hold me.)
Then we had friends stay with us, so I made it again.
And everyone loved it.
So I think your family might, too. (Oatmeal-non-enthusiasts included.)
Baked Pumpkin Oatmeal. The Perfect Fall Breakfast!
- 3 cups rolled oats
- 1/4 cup ground flax seed option to add or use chia seed as well
- 2 Tablespoons butter melted (optional really.)
- 1 cup pumpkin puree
- 2 eggs beaten
- 1/2 cup maple syrup
- Optional- add 1/4 cup agave nectar if you want it sweeter.
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups milk I used almond
- 2 teaspoons vanilla
- Optional: 1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees
lightly grease a 9X12 inch baking pan
Mix all dry ingredients in one bowl
Mix all wet ingredients in another bowl
Add wet ingredients to dry, and combine well
Pour batter into the baking dish, and bake 30-40 minutes, until lightly browned but still soft in center
Scoop into bowls and top with cold milk, or let cool and cut into squares. (or a little of each!)
What does your family usually eat for breakfast? Hot/cold? Is it a big process, or “help yourself” style? Weekdays vs. weekends? Leave a comment below, I am curious!
With lots of love and warm fuzzy fall feelings…