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 8×8 (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!