although it is definitely summer time here in dc and the hot, humid weather is upon us – i still love pumpkin flavored dishes, desserts, and even breakfast. pumpkin is typically thought of a fall/autumn flavor but since you can find canned pumpkin year around, why not use it?
a couple weeks ago, i was really craving some gnocchi so i whipped up some pan-fried pumpkin gnocchi. the recipe only used half a cup of the pumpkin puree and i wasn’t quite sure what to do with the rest.
when i started planning for meals the next week i decided to make blueberry muffin baked oatmeal. then it dawned on me… why not use the leftover pumpkin puree and make pumpkin pie baked oatmeal instead.
this was quite a genius idea if i do say so myself. 🙂 i just adapted the blueberry muffin baked oatmeal recipe – omitted the blueberries and added the pumpkin puree along with some pumpkin pie spice. of course, i left on the crumb topping because we all know that’s the best part.
the pumpkin pie flavor ended up being pretty subtle so if you want your baked oatmeal to pack a stronger pumpkin pie punch, i would suggest increasing the amount of pumpkin puree and pumpkin pie spice. but this was perfect for chris and me because he isn’t a super big pumpkin pie fan. we both gobbled it up for breakfast every morning last week.
first combine the dry ingredients in a medium bowl – oats, brown sugar, baking powder, pumpkin pie spice, and salt.
then in another bowl, combine the wet ingredients – milk, pumpkin puree, applesauce, egg, and vanilla.
oh and a quick tip, if you happen to make baked oatmeal fairly often, but not quite often enough to quickly use up a big jar of applesauce – get a 6 pack of these little snack packs of applesauce. each serving is 1/2 cup which is exactly what you need for 1 recipe of this pumpkin pie baked oatmeal. it’s also the same amount you would need for other baked oatmeal recipes like the blueberry muffin, banana nut, and apple cinnamon.
pour the wet ingredients over the dry ingredients…
and mix to combine.
pour the oatmeal mixture into a greased 8×8 pan.
then make the streusel crumb topping by combining flour, sugar, cinnamon and butter.
sprinkle the crumb topping evenly over the oatmeal.
bake at 350 degrees F for 30-35 minutes.
serve warm.
Pumpkin Pie Baked Oatmeal
adapted from Two Peas and their Pod and Annie’s Eats
Ingredients
- 3 cups old fashioned oats
- 1/4 cup light brown sugar
- 1-2 teaspoons pumpkin pie spice (to your taste)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups skim milk
- 1/2 – 1 cup pumpkin puree (to your taste)
- 1/2 cup applesauce
- 1 egg
- 1 teaspoon vanilla
Streusel Crumb Topping
- ¼ cup sugar
- 2 tablespoons and 2 teaspoons flour
- 2 tablespoons butter, cubed
- ¾ teaspoon cinnamon
Directions
- Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
- In a large bowl, combine oats, brown sugar, pumpkin pie spice, baking powder, and salt.
- In a medium bowl, whisk together milk, pumpkin puree, applesauce, egg, and vanilla.
- Pour wet ingredients over dry ingredients and stir until combined. Pour the oatmeal mixture into prepared pan.
- To make streusel crumb topping, combine topping ingredients and mix well with a fork until crumbly. Sprinkle evenly over the oatmeal mixture.
- Bake for 30-35 minutes or until oatmeal is golden brown and set.
- Remove from oven and serve warm.
Printer Friendly Recipe: Pumpkin Pie Baked Oatmeal
miki's kitchen 