All of the flavors of autumn in a bowl of warm oatmeal. That’s what you’ll get with this delicious recipe. Start your day right with some. It’s packed with fiber from the pumpkin and oats, and even has a little protein from the eggs and oats. And the taste… it’s sweet without being to sweet, with a great spiced pumpkin taste, and the texture is soft and creamy. After trying this delicious version, I thought of all the other flavor possibilities. Chocolate and peanut butter, apple pie, banana cream pie, and cinnamon chocolate chip to name just a few. Eating oatmeal doesn’t have to be boring if you use a little imagination. Leftovers are even better the next day, warm or cold.

Baked Pumpkin Pie Oatmeal

1 cup canned pumpkin
1/2 cup brown sugar
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1 1/2 cups milk
2 1/2 cups dry rolled oats

Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk,
Mix the dry oats into the pumpkin mixture.
Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture.
Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated.
Top with milk, maple syrup, whipped cream, or nuts.