By this point I think you all know I’m obsessed with baked oatmeal. It has been my go to breakfast for a majority of the last two years and anytime I switch to something else I immediately miss it and return the next week.
I’ve made multiple variations, including an apple cinnamon and banana peanut butter, but I think this one truly has my heart. You see, I’m a Fall girl through and through- I love fall colors and tones, our wedding is in the fall (in 6 weeks but who’s counting) and I just love the whole vibe of Fall. From that fresh start feeling when school kicks off to the warmth and joy around the holidays, there’s just so much to enjoy. Not to mention the best weather and the most fun activities (apple picking, pumpkin patches and haunted hayrides, YES PLEASE).
And the flavors…oh the fall flavors. I am a sucker for anything apple, cinnamon, maple or pumpkin. I just love it all! In fact I am SO excited to go check out trader joe’s fall items with Tyler this weekend after we go to our niece’s softball game.
My point is that you will definitely be seeing more recipes from me in the future- oh and if you haven’t yet, check out the Fall Recipe Ebook I wrote last year for lots of ideas for this season, especially Thanksgiving Day recipes! In the meantime though, enjoy my baked pumpkin oatmeal recipe for a festive Fall breakfast this month. And tell me- which of the three ways would YOU most enjoy these oats?
Baked Pumpkin Oatmeal (3 Ways!)
- 2 ½ cups rolled oats
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking powder
- ¾ cup canned pumpkin (not pumpkin pie filling)
- ¼ cup vanilla greek yogurt
- 1/2 cup milk of choice
- 3 whole eggs
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- ½ cup pecans
- ½ cup chocolate chips
Cream Cheese Frosting
- 8 ounces cream cheese (we used reduced fat)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp lemon juice (juice from half a lemon)
- Preheat the oven to 350 degrees.
- Combine dry ingredients and mix well.
- Combine eggs, vanilla, and maple syrup and whisk together. Add to dry ingredients.
- Stir in the pumpkin and greek yogurt. Mix Well.
- Pour in your milk.
- If making the pecan or chocolate chip version, fold them in.
- Grease a 9×9 baking dish.
- Pour the mixture into the dish and use a spatula to make sure it spreads out evenly.
- Bake at 350 degrees for 25-28 minutes.
- Let cool and serve or add frosting!
- Add all ingredients to a bowl.
- Mix with a hand mixer until blended well (1-2 minutes).
- Place in fridge to cool until ready to ice the oatmeal.