We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed. Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge. Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.
Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin. This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.
Pumpkin Pie Baked Oatmeal
- 1 – 15 ounce can of pumpkin
- 2 ½ cups old-fashioned oats
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 ¼ cup milk
- ¼ cup sliced almonds (optional)
- ½ cup raisins (optional)
Preheat oven to 350°. Coat a 12-count muffin tin with cooking spray.
Combine all of the ingredients in a large mixing bowl. Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.
Bake for 25 – 30 minutes. Serve hot right out of the oven or refrigerate the baked oatmeal portions. A quick breakfast for days to come!
The oatmeal can be served warm with a drizzle of milk or maple syrup.