This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions are my own.
While the best part of waking up for many of us may be coffee, a wonderful and warm part of waking up (especially in the fall) is this Baked Pumpkin Oatmeal.
With the holiday season quickly approaching, I think it’s smart to have some breakfast ideas in your back pocket. When you are serving breakfast to a group (or just your own family), a few go-to recipes that are nutritious, delicious, and filling can pave the way to a fabulous day.
For the past couple months, I’ve been working with America’s Dairy Farm Families and Importers to share dairy-inspired recipes. (Remember last month’s amazing Pumpkin Pie Ice Cream?) As you may know, three servings of low-fat and fat-free dairy each day can help fuel the body and contrite to a well-balanced diet. Dairy foods are nutrient-rich, budget-friendly, and appealing to even the pickiest of eaters.
This recipe for Baked Pumpkin Oatmeal also has pumpkin and fall spices which make it even tastier to pumpkin spice and dairy lovers like me.
Another plus of this recipe is that it’s simple. If your mornings are super busy, just bake the whole thing the evening before and reheat it in the morning. It will be as yummy as ever.
To make this dish, you start with pumpkin puree, eggs, brown sugar for sweetness, and lots of fall spices like cinnamon, nutmeg, and cloves. These spices are what bring out that pumpkin flavor. Next, milk gets whisked in. (Did you know that real cow’s milk contains more naturally-occurring nutrients, delivering nine-essential nutrients for children and six for adults!)
After all of that’s mixed together, in go the old-fashioned oats.
When everything is combined, pour the mixture into a greased pan and sprinkle the top with cinnamon. Once it’s baked, it’s ready to serve. I told you it was simple.
If desired, add a splash of cold milk and a drizzle of maple syrup. I think these two additions take the oatmeal over the top. Try adding a few walnuts or pecans for crunch.
No matter how you serve it, this Baked Pumpkin Spice Oatmeal is sure to become a go-to fall breakfast dish.
1 can (15 ounces) pumpkin puree
1/2 cup brown sugar
1 teaspoon cinnamon (plus extra to garnish)
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1 1/2 cups milk
2 1/2 cups old-fashioned oats
Additional milk and maple syrup for serving (optional)
Begin by preheating your oven to 375 degrees F. Coat an 8x8 (or similar-sized) baking dish with baking spray. Set aside.
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and vanilla. Then whisk in the milk.
Stir the oats into the pumpkin mixture; then pour it into the prepared pan. Sprinkle lightly with cinnamon. Bake for 45 minutes or until the center is set and the edges are lightly browned.
Serve hot right out of the oven. If desired, top with milk and maple syrup. (The dish can also be refrigerated and reheated in the oven before serving.)
Fall breakfast perfection, my friends!
Fall breakfast perfection, my friends! Seems like we have a winner!
Also, feel free to get creative and make this recipe your own. Mix in raisins, diced apple, nuts, or whatever you like in your oatmeal. In addition, you could even turn this dish into a dessert by putting in white chocolate chips and topping it with whipped cream.
However you serve it, I hope you love this recipe as much as I do.