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.)
- 3 cups rolled oats
- ¼ 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
- ½ cup maple syrup
- (Optional- add ¼ cup agave nectar if you want it sweeter.)
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups milk (I used almond)
- 2 teaspoons vanilla
- Optional: ½ 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!)
- ENJOY!
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…
Monica
Hello from Mexico! I’ve been reading your blog for a while now, and enjoy much of what you write. I regularly make baked oatmeal ( I’d never heard of it before seeing it on your blog). I really love the pumpkin one, and our eldest daughter loves the gingerbread one, but I just wanted to share a variation of this one that we eat all the time. I exchange the pumpkin for applesauce, and the pumpkin pie spice for a Tbsp of cinnamon, and it is so yummy.
Muchos saludos!
S
Thank you, S, for commenting! SO happy you’ve been visiting my blog for a while now and hope you feel at home here now! 🙂
That is such a great exchange, and yes–there are so many variations of the baked oatmeal. (Applesauce seems to work for almost anything, doesn’t it!?) I have considered posting it yet again with a more neutral flavor like that, so maybe one day I will..Glad you mentioned! Aloha and please say hi again. 😉 XO
This looks delicious! I am just about to mix it up and stick it in the fridge for tomorrow morning 🙂 Do you think I could use Steel Cut Oats? Or maybe 1/2 steel cut? Just wondering if you have ever experimented with them – I am not sure if they require more or less liquid when cooking and how to slightly alter the recipe if I were to do a half and half combo. Thanks for sharing, and I am excited to send my kids off with warm, full bellies tomorrow!
So glad you’re trying this!! I made it once with steel cut and it was great! Hope it works for you! 😉 aloha-
This was a HUGE hit in our home. We start very early, so it’s a big help for me! Thanks a million!
Yay!! I love to hear that! 🙂 Thank you and much aloha-
So good!! I made this for breakfast yesterday and we loved it! Thanks for sharing 🙂
Have you ever tried to freeze this? Just curious – I used to freeze single portions of brown sugar steel cut oatmeal after it was cooked for myself and I might try it with this as well.
Never tried to freeze it, no! I’d love to hear how it works if you try it. My family just eats it all up too fast to try. Haha, maybe I’ll make a double batch next time and try it! 🙂 Aloha-
My kiddos love cold cereal too but they love grits more than oatmeal since we live in NC and those are their Daddy’s favorite. A few of them love oatmeal like me so I am going to give this a try. Thanks so much for the great recipe!
haha…Grits!? Love that. My dad was from Oklahoma, so I did try grits a few times, but definitely not an island food. Thanks for commenting–I so love to hear what other families eat from different parts of the world! Hope you love this baked oatmeal! Aloha-
I love oatmeal,I might give this a try,my boy Jim will love this.thanks for this my love.
Oh here’s my public service announcement…
I live in Illinois and 90% of the country’s pumpkin is grown here. We had a cool, wet summer and the crop is very low. So, the news keeps running reports telling people to stock up on canned pumpkin now- enough to get through the season- because it will be in short supply come the holiday season.
Well how about that…Fascinating!
We are attempting to grow some pumpkins here, but not feeling super confident…:)
Much Aloha!
I have a similar baked oatmeal recipe but have never thought of adding pumpkin. Brilliant! My boys aren’t breakfast fans. They eat a lot of cut up fruit and yogurt/kefir. No eggs…or waffles..or oatmeal..or pancakes..or even cereal w/ milk. Sometimes they like sandwiches, dry cereal or muffins. My oldest is warming up to bacon and hashbrowns. It’s super weird, because they are generally adventurous eaters.
My husband and I , on the other hand, love breakfast. I often make an omelet with left over veggies and cheese. Breakfast sandwiches- made at home-are another favorite. If I am really nice to my husband he will make chirizo and eggs with warm corn tortillas on the weekend. Yum!
This is a recipe I will definitely try. Looking for alternatives for breakfast. We are all headed to our respective schools (teacher, a counselor, a high schooler and a middle schooler) during the week so muesli and waffles are a staple. One day during the weekend my husband will cook the big breakfast of pancakes, eggs and bacon from our local butcher. 🙂
This is perfectly timed. I have six boys (and one girl:) aged 2-13. The 13-year old is constantly hungry so I’m on the hunt for inexpensive, filling options for him. Seems like oats are the way to go. Looking forward to trying this, as well as a no-bake granola bar recipe I found last night. Thanks!