Baked Pumpkin Oatmeal

I had a RARE surprise for my husband this morning. It’s called breakfast. . I am not a morning person, and my husband isn’t a pancake person. He is more of an oatmeal person. So normally he just makes himself a bowl of oatmeal every morning. I am kind of an “eat a piece of toast in the car on the way to work” person. But I am also a pumpkin person. So when I found a recipe for a breakfast meal that had my husband’s oatmeal and my pumpkin that I could whip together the night before and bake while doing my make up, I was all over it. Seriously, this recipe was a synch. Mix it together in five minutes the night before and bake in the morning while you’re getting ready. This recipe was adapted from from Lynn’s Kitchen Adventures. I hear she has some pretty yummy baked peanut butter oatmeal, too. Go check it out.

Ingredients:

• 3 cups quick cooking oats
• ½ cup brown sugar
• 1 cup milk (oat, soy, and almond milk work great, too!)
• 2 tablespoons butter, melted
• 2 eggs 
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 teaspoons vanilla
• ½ teaspoon cinnamon
• ¾ cup canned pumpkin
• ¼ cup brown sugar (for the top)

Directions:

1.In a large bowl, mix together the eggs and milk. Add everything else except the brown sugar for the top.

2. Spread into a greased 9×13 pan. Cover and place in fridge until morning if making the night before. Or you can just proceed with the next steps and bake it right away.

3. Before baking, sprinkle the remaining ¼ cup brown sugar on top.  Bake at 350 for 20 minutes. Serve hot. Its yummy with a splash of milk, too!

Happy breakfast!

Recipe adapted from Lynn’s Kitchen Adventures