I hadn’t planned on posting two pumpkin breakfast recipes in a row. It just kind of worked out that way.
This past weekend was crazy. My little family and I had to drive an hour and a half bright and early Saturday morning to a hotel for a weekend informational thing for my husband’s job. They had activities for the kids, which included swimming, so my daughter was happy. 🙂
She had way more fun then we did, listening to people talk about all this stuff, and everyone referenced what everyone else said, and it went on and on… It felt like it anyway. It was actually only Saturday and about half of Sunday.
And the hotel beds were so small! Two full size in the room. One for my daughter, and one for my husband and I. We’re used to a king, so we kept knocking into each other every time we rolled over, which was a lot. Needless to say we were all happy to get home to our own beds.
We got home midafternoon Sunday. After bringing our stuff in I decided I didn’t want to have to worry about breakfast in the morning, and promptly started baking. My husband found this amusing for some reason… something about being home less than an hour, and already in the kitchen. 🙂
I didn’t have enough energy for something fancy, and didn’t want to deal with the fuss of a new recipe, so that’s how I ended up with two pumpkin breakfast posts in a row.
This one starts out similarly to the apple pie baked oatmeal. All your dry ingredients go in one bowl, and all your wet go in another.
After mixing your wet ingredients into your dry, you can add in your mix ins, if using any. I opted for mini chocolate chips this time, but raisins are also good. I’ve made this without either, and it’s still delicious. 🙂
Then just spread it out in your pan and bake it. Super easy. Let it cool a little bit, and then slice it up. It refrigerates and reheats well. And Voila! Breakfast for the week.
- 3 cups old fashioned oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp cloves
- 2 eggs
- 3/4 cup pumpkin puree
- 1/4 cup applesauce
- 1 1/2 cups almond milk
- 1 tsp vanilla
- 1/4 cup raisins, optional
- 1/4 cup mini chocolate chips, optional
- Preheat oven to 400 degrees F.
- Spray a 9" x 9" or 11" x 8" pan with nonstick spray. Set aside.
- In a mixing bowl, mix together oats, sugar, baking powder, salt and spices.
- In a separate bowl mix together eggs, pumpkin, applesauce, milk, and vanilla. Mix thoroughly, then add to dry ingredients and mix well.
- Fold any mix ins into mixture, if using.
- Pour into baking pan and spread out evenly. Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. A couple crumbs are ok.
- Let cool a few minutes before slicing.
- Can be refrigerated and reheated in the microwave.