Baked Pumpkin Pie Oatmeal

I have been on a real Pumpkin and Oatmeal kick lately. The combination just feels so wholesome and fall-ish, am I right?  If you haven’t tried the Pumpkin Oatmeal Chocolate Chip Cookies I posted last week…oh, my. Give them a go, won’t you. I suppose since they are cookies and all, you couldn’t really call them “wholesome” unless you were comparing them to Pumpkin Cheesecake which doesn’t live in the wholesome category. And that is a darn shame, truly. 🙂

This Baked Pumpkin Pie Oatmeal is fabulous and more wholesome than Pumpkin Cheesecake.  It is very easy to prepare and makes good use of basic pantry staples. The flavors of pumpkin, oats, cinnamon and brown sugar are an amazing combination.

Hope you enjoy it!

1. Into a medium-sized mixing bowl place 2 cups old-fashioned/regular oats.

2. Toss in 2 tablespoons milled flax-seed, if you have it and if you like it. This is an optional ingredient that gives a nice nutty flavor.

3. Add 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice,  1/4 teaspoon nutmeg and  1/2 teaspoon salt. Toss it all together with a wooden spoon making sure that everything gets mixed in.

4. Add 2 teaspoons vanilla, 2 tablespoons softened butter,  1 1/2 cups canned pumpkin (not pumpkin pie mix) and 1 1/2 cups milk.

Stir it all together with a wooden spoon.

5. Spray a 9×13 pan with cooking spray. Spread the mixture out evenly into the pan. Pop it into the oven and bake at 350 for 12 minutes.

6. While your oatmeal is baking away, make the crumble topping. Toss 1/2 cup soft butter, 1 cup brown sugar, 1/3 cup flour, 1/2 cup regular oats and  1/3 cup sliced almonds into a medium-sized mixing bowl.

7. Use a fork, or wooden spoon and mix the ingredients together until they resemble large coarse crumbs.

8. Remove the pan from the oven and sprinkle the crumb topping over the top of the oatmeal.

9. Pop it back into the oven and bake for another 7-10 minutes, or until the middle is no longer runny and the topping is a bit crispy.
10. Let the pan sit for about 5 minutes and then scoop the baked oatmeal of heavenly wonder and bliss into individual bowls and top it with a bit of cold milk. Store leftovers in the fridge for up to a week.

Enjoy!

Baked Pumpkin Pie Oatmeal

Print

Serves: 7-8 servings Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 C regular/old-fashioned oats
• 2 T milled flax-seed (optional)
• 1/4 C brown sugar
• 1 t cinnamon
• 1/2 t allspice
• 1/4 t nutmeg
• 1/2 t salt
• 2 t vanilla
• 2 T butter, softened
• 1 1/2 C canned pumpkin (not pumpkin pie mix)
• 1 1/2 C milk
• Crumble Topping:
• 1/2 C butter, softened
• 1 C brown sugar
• 1/3 C flour
• 1/2 C regular/old-fashioned oats
• 1/3 C sliced almonds

Instructions

1. Into a medium-sized mixing bowl place 2 cups old-fashioned/regular oats.
2. Toss in 2 tablespoons milled flax-seed, if you have it and if you like it. This is an optional ingredient that gives a nice nutty flavor.
3. Add 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice,  1/4 teaspoon nutmeg and  1/2 teaspoon salt. Toss it all together with a wooden spoon making sure that everything gets mixed in.
4. Add 2 teaspoons vanilla, 2 tablespoons softened butter,  1 1/2 cups canned pumpkin (not pumpkin pie mix) and 1 1/2 cups milk. Stir it all together with a wooden spoon.
5. Spray a 9×13 pan with cooking spray. Spread the mixture out evenly into the pan. Pop it into the oven and bake at 350 for 12 minutes.
6. While your oatmeal is baking away, make the crumble topping. Toss 1/2 cup soft butter, 1 cup brown sugar, 1/3 cup flour, 1/2 cup regular oats and  1/3 cup sliced almonds into a medium-sized mixing bowl.
7. Use a fork, or wooden spoon and mix the ingredients together until they resemble large coarse crumbs.
8. Remove the pan from the oven and sprinkle the crumb topping over the top of the oatmeal.
9. Pop it back into the oven and bake for another 7-10 minutes, or until the middle is no longer runny and the topping is a bit crispy.
10. Let the pan sit for about 5 minutes and then scoop the baked oatmeal of heavenly wonder and bliss into individual bowls and top it with a bit of cold milk. Store leftovers in the fridge for up to a week.

Enjoy!

Recipe from Shandra and Deals to Meals