Baked pumpkin oatmeal is the best way to begin a Fall day. If you love pumpkin spices and oatmeal, I’m sure this will become a Fall favorite.
It’s time for pumpkin oatmeal. After two years of blogging and taking photographs, wouldn’t you know the top ten of my most searched for recipes, is my blueberry baked oatmeal? Yes, it is good, but it is not even close to MY favorite top 10. But that’s OK. I’m happy if you are. So, I came up with a new baked oatmeal. Baked pumpkin oatmeal. Kind of fitting for the season. And it tastes a lot like a pumpkin pie for breakfast. Only crunchier.
Now I’m going to be honest with you. When it comes to pie, pumpkin pie is not my favorite. I love apple and cherry. And chocolate and cranberry. But pumpkin is good. Just not my favorite. And really if you’ve ever tasted pumpkin on its own, it doesn’t have much flavor. The spices are what make it taste so good and that’s one of the reasons I think pumpkin is so popular. That and well, the whipped cream.
Well. There is no reason pumpkin oatmeal can’t be served with whipped cream. However yogurt might be more appropriate. Often I just have a bowl of cereal – a holdover from my kid days. Sometimes I even have Cap’n Crunch and feel extra special. Or if I have graham crackers in the house I’ll make graham cracker cereal that my dad used to serve me. He took cinnamon grahams and broke them into small chunks, put them in a bowl, and poured milk over the top. Yep, I still do it, Dad. Do you think it would work with Oreos?
Dad did make oatmeal and served it to my brother but I never liked it. He always added a ton of that stuff called margarine and a lot of plain white sugar. Not for me. I finally discovered good oatmeal and I love this baked pumpkin oatmeal. Great for a crowd and it keeps and is easily reheated in the microwave.
I do go on an oatmeal kick now and then, when I want it every day. But I hated oatmeal as a kid. So what happened? I really don’t know. Maybe it is because I’ve discovered brown sugar and honey and nuts and raisins? I’m not sure anyone served that to me as a kid. But that’s OK. I loved graham cracker cereal. And liver sausage. But not together.
So over the weekend after buying pumpkin at the store, I decided to try this. I have no doubt there are a myriad of recipes out there, but this one is mine. And it is good. And you could crumble graham crackers into it. But I didn’t. I ate it straight. With pears on top. The next time I do this, I think I would brush a little browned butter over the pears and maybe an extra drizzle of honey. Yes, there will be a next time because this was good. In lieu of whipped cream, I did dollop this with a big spoonful of Greek yogurt. The choice is yours when it comes to flavors. A maple syrup drizzle would be good too.
This is an updated post from 2013.
It’s hard to believe I’ve been writing this blog for two years. I’ve learned a lot and hope anyone who reads this has too. And if you haven’t learned anything, I hope you’ve at least enjoyed yourself! This is How I Cook began as a way to file my favorite recipes. Often the kids would ask how I made this or that and it would take me a long time to find what it is they were asking about. Other times I would make something and forget where it is that it came from. And last but not least, often I would come up with a great recipe and not write that down either.
Now I actually keep a notebook. No, I’m really not organized, but it does help me to remember. And I’ll be honest. I’m not good at planning ahead, so what I cook, is really what I wanted to eat that day. And since I have to take photographs, I have to remember what it is I took the photograph of. Generally, if it is that bad and I can’t tell what the heck it is that I took the photo of, I don’t share it with you. And let me tell you when I take a really good photograph I’m tempted to share it with you; even if it doesn’t taste good. But I don’t. That just doesn’t seem fair.
Another thing this blog has allowed me to do, is keep track of my memories. It is amazing to me how food creates so many memories. Where you ate it, who you were with, how it tasted, the good, the bad, the happy, the totally awful. Food seems to trigger a lot of emotions and is something I’ve always appreciated. I love to look at it, to shop for it, to discover it and to cook it. More importantly, I love to serve it. I love when people eat my food. It makes everything seem worthwhile.
I also love that one day, maybe, my kids will have kids. And maybe one day they will cook. And continue this blog. And maybe have a famous restaurant. Or write a book. Or travel the world, all while being a good person. And eating my food. And reading my stories. And saying-hey mom-that person (you) sounded like a pretty cool person. And boy, did she know how to cook!
Simple Pumpkin Baked Oatmeal
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: 3- 4 Servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
This simple baked pumpkin oatmeal is a great way to start the morning and is perfect for pumpkin lovers!
1 c chopped nuts
1/2 c oats
3/4 c pumpkin
2 T brown sugar, honey or maple syrup
2 t maple extract or vanilla or a combo of both
1/8 t salt
1 1/2 t pumpkin pie spice or to taste or I used 1 t cinnamon,1/2 t allspice. 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves
1/4 c apple juice
1 c milk
I sliced a pear on top and baked it that way. Feel free to add up to 1 c of dried fruit and 1 sliced banana if you want.
Combine in an 8″ greased baking dish and bake at 350 about 45 minutes.
Keywords: pumpkin oatmeal, pumpkin oatmeal bake, pumpkin oatmeal recipe, recipe for pumpkin oatmeal
2 Sisters Recipes
Tuesday 15th of October 2019
Oooo what a delicious idea to use some of that oatmeal Abby! Great recipe. Cant wait to try this, thanks!
Friday 18th of October 2019
Oatmeal is so good for you and it is always fun to add some flavor to it, right?
Wednesday 6th of November 2013
two years! yay! i love your perspective on blogging: it's a great way to record memories without feeling like you're "trying" to, if that makes sense. i know i've tried to record things in the past on a regular basis, and have failed almost every time. blogging makes that easier. keep sharing, Abbe.
Paula @ Vintage Kitchen Notes
Wednesday 30th of October 2013
OMG I'm so late reading this Abbe, such a heartfelt post! Food is such a great universal way of sharing, and will always be. So glad you started this blog and I got to know you a little (as much as we can virtually, I know!). Oatmeal is one of my favorite things, so this is an amazing recipe for me! I used to crumble oat cookies when I ran out of granola.
Wednesday 23rd of October 2013
OK, I'll admit it. When I saw "oatmeal" in the post's title, I wasn't in any hurry to check out the recipe. I'm not much for breakfast and oatmeal didn't make it to the "short list of approved breakfast foods." Then I came here and saw how it was prepared. Wow, Abbe! It hardly looks like oatmeal. I prefer to think if it as a new version of tarte tatin, only no flipping is involved and it has an oatmeal crust. :)
Tuesday 22nd of October 2013
I love the pinwheel of apple slices!
Wednesday 23rd of October 2013
Well, they might look like apples but they started as pears. But apples would be good too! :)