I had all intentions of having a nice savory dish for you this week (as we haven’t had one on here for a while), but then I re-made this Baked Pumpkin Pie Oatmeal and all bets were off. I just had to re-shoot and republish because it tastes like Fall in a bowl and you will be in love.
I absolutely LOVE Fall in the US and am so sad to be missing the whole season this year, did I tell you I am leaving my husband for three months and the kids and I are traveling to Australia? Yeah that’s happening 😯 It seemed like such a good idea at the time, and I am only now realizing how long three months is!
Anyway, if you have yet to experience a Fall here, in a nutshell it is breathtaking (at least in Northern California). Also the first day of Fall hits and there are pumpkins and pumpkin flavoured goodies EVERYWHERE! You can indulge in pumpkin beer (pretty awesome), pumpkin ice cream, pumpkin cookies, pumpkin waffles and now this pumpkin pie oatmeal, which you just have to try out for yourself.
I came up with this baked pumpkin pie oatmeal as an alternative to overnight oats so that we can have something to warm our bellies in the morning. It has been a great hit, especially with the toddler who has been waking up asking for pumpkin pie ever since she tried it. Even the hubby (who weirdly doesn’t buy into the whole pumpkin flavored everything???) said it tastes like Christmas in a bowl, which can only be a good thing.
It lasts a couple of days in the fridge and freezes well – just cut it into slices and take some out the night before you want to eat it. I re-heat mine and serve it up with some maple-yoghurt and walnuts, but my husband has been taking a slice of baked oatmeal and eating it on his bike on his way to work, as it holds up really well as a slice after you let it completely cool.
Oh and if you are in need of some more Fall inspired recipes, look no further:
- 2/3 cup milk of choice
- 1 tsp pure vanilla extract
- 3 tbsp ground flaxmeal
- 3 1/2 tbsp coconut oil
- 2 tbsp maple syrup
- 2 cups pureed pumpkin or 1 can pumpkin puree make sure thats the only ingredient and opt for organic
- 1 1/2 cups rolled oats
- 3 tbsp coconut sugar you can add more if you like it sweeter
- 1/2 cup raisins
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup more milk of choice
- Plain yoghurt mixed with maple syrup to serve
- Crushed walnuts to serve
Preheat the oven to 375 F and lightly grease an 8-in square baking pan (or a pie dish if you like to pretend you are having pie for breakfast like me)
Combine the first 5 ingredients in a mixing bow and let sit for 5 minutes to let the flax meal do its thing
Add the remaining ingredients except the last 1/2 cup milk and stir together
Pour everything into the prepared baking pan
Finally, pour the remaining 1/2 cup milk over everything
Bake 35 minutes and broil for an additional minute if desired to make it nice and golden on top
Let sit 10 minutes before cutting into slices and serving up with some maple-yoghurt and crushed walnuts
See notes for storage