Because I can’t contain my love for pumpkin, I’m going to be enjoying it all month long. October is, after all, synonymous with pumpkins, or didn’t you know that? Well, now you know! October equals pumpkins, and pumpkins equal October. One and the same!
Join me, then, all month long, for fabulous pumpkin based recipes, including snacks, desserts, breakfasts, dinners, and well, just about everything. We’ve got the pumpkin bases covered, folks.
It is appropriate that we start out with a great breakfast recipe, although I suppose slightly less appropriate when I consider that I normally make this for “brinner”. Ah, well, can’t satisfy everyone. At any rate, we’re going to kick off with a yummy recipe that’s flexible enough to be breakfast, dinner, or a great snack.
Baked oatmeal is a very popular breakfast item these days, and you’ll find configurations thereof all around the blogosphere. The day after I made up this recipe out of my own head, I saw something very similar on at least 3 different blogs. Great minds think alike, I guess! Here’s my version.
Pumpkin Spice Baked Oatmeal with Vegan Option
Whisk together dry ingredients.
In a separate bowl, mix together liquid ingredients until well blended.
Stir liquid ingredients gently into dry ingredients, just until blended.
Pour into greased 8×8 pan and bake for 35-40 minutes at 350F. Cut into 8 squares. Serve each square drizzled with honey or maple syrup; or serve in a bowl with 1/4 cup milk or non-dairy milk.
This isn’t QUICK enough for a weekday breakfast, at least not for me, but I love to make it for an easy weeknight dinner, accompanied by some sort of protein (bacon, sausage, cottage cheese, etc.) and lots of fresh fruit.
It’s very EASY! I love that it’s easier than coffee cake or muffins – just mix and dump in the pan!
Based largely on oats, it’s also a very CHEAP breakfast option.
With low sugar, it’s very HEALTHY, too. Oats are a great whole grain with lots of soluble fiber to get you off to a great start!