This baked pumpkin oatmeal is the perfect single serving breakfast option, baked in it’s own individual cup. Serve it topped with maple syrup and nuts or seeds.
Before we put the sole purpose of a chair to the test at the Thanksgiving dinner table, let’s eat breakfast! This baked oatmeal is the perfect treat for Thanksgiving morning before diving into the days cooking.
If you are not the one cooking, be super nice and make this for the cook and then they will be thankful for you ;-). Ulterior motives, anyone?
Oatmeal is honestly one of my favorite breakfasts, so I enjoy finding seasonal options to change things up a bit.
While this is good enough for a holiday breakfast, I find it is delicious all season long. You could even prep this the night before and bake it in the morning. Don’t like pumpkin? Try it with apples instead.
This oatmeal is for one serving, but can easily be doubled or quadrupled for a larger group. Either bake it in multiple dishes or one big casserole. Just be aware that the cooking time may vary in the case of the latter.
When you are ready to dive in, feel free to get a little crazy with your toppings. I have used peanut butter, vanilla Greek yogurt, maple syrup, pecans, and pepitas. Mix and match – Yummy!
- 1/2 cup rolled oats
- 1 tsp brown sugar
- Dash of ginger and nutmeg
- 1/2 tsp cinnamon
- Pinch salt
- 1/2 cup pumpkin puree
- 3/4 cup milk
- 1 Tbsp dried cranberries
- Favorite oatmeal toppings
- Preheat oven to 375 degrees. In a 4-cup oven proof dish mix all ingredients (except for the toppings) together and spread out in to an even layer.
- Bake oatmeal for 25-30 minutes or until oatmeal is set. Remove from oven and top with your favorite toppings. Serve.
Source: Adapted slightly from Steph’s Bite by Bite.
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Post updated 11/23/21, photo above is the original.