Easy Baked Pumpkin Oatmeal

Happy October 1st! We woke up to a crisp morning here at about 43 degrees, but it'll still reach close to 90 before the end of the day. ;) October is the official pumpkin season, at least in my brain. We love using extra pumpkin to make this awesome baked oatmeal recipe. This is what you'll need for about 6 servings:

Photo byBeth

Ingredients:

• 1, 15 oz can pumpkin puree
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 1 1/2 cups milk*
• 2 1/2 cups old-fashioned oats
• Additional milk and maple syrup for serving, optional

Optional Toppings:

• Chopped pecans
• Raisins
• Bananas
• Whipped cream
• Cinnamon sugar mix
• Chocolate chips

Preheat your oven to 375°F and grease an 8×8 baking dish with baking spray. Set aside.

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and vanilla. Then, whisk in the milk until well combined.

Add the oats to the pumpkin mixture, stirring until incorporated. Pour the mixture into the prepared baking dish and lightly sprinkle with cinnamon. Bake for 45 minutes, or until the center is set and the edges are slightly browned.

Serve warm straight from the oven. For extra flavor, you can drizzle with milk and maple syrup. (Leftovers can be stored in the refrigerator and reheated in the oven before serving.)

* Notes:

You are welcome to swap out a nut milk if you'd like. We prefer whole milk or half and half, but coconut milk works also.

Store any leftovers covered in the fridge for up to 5 days. You can also freeze this in an airtight container for up to about 5 months. Just make sure that it's been refrigerated prior to freezing.