We woke up the other morning to the tiniest bit of snow. Just a dusting on the car after some overnight rain/sleet/snow. It was a hint of what’s to come. Autumn days are dwindling. Halloween has come and gone. Thanksgiving looms.
Do not, for one hot second, think that this means I’m done cooking with pumpkin.
Au contraire! Along with everyone else on the Internet, I am here today with a pumpkin recipe. It is still fall, the season of warm, comforting meals. Stews and soups. Thick meat and potato type dishes. And let’s not forget about breakfast. My go to hot breakfast is oatmeal. In high school and college, I was a big fan of the packets of instant oatmeal, but these days I tend to make it from scratch. Up until recently this consisted of boiling some water on the stovetop and throwing in the oats for a quick bubble.
Then, I discovered baked oatmeal. I’m not really sure how I found this recipe for Overnight Apple Cinnamon Baked Oatmeal, but from the first time I made it, I have loved it. It is the same flavor of the packets I loved in college except it actually tastes like apples and cinnamon instead of fake stuff. It is also just as easy as instant oatmeal because you mix it the night before, bake it in the morning, and the reheat the leftovers on subsequent mornings. Plus, it is made with whole ingredients, so it is a healthy way to start the day.
So I used this well loved recipe as my starting point. In terms of the flavors of fall, all the usual suspects are here. Pumpkin, pecans, apple, and maple syrup all make an appearance. Truth be told, this is good year round and I have no doubt that on the morning of our first big snowfall, this oatmeal will be on our breakfast table.
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/4 cup salted butter, melted and cooled to room temperature
- 1/2 cup pumpkin puree (not pie filling)
- 1 small apple, grated
- 1 1/4 cups milk
- 3 cups old fashioned oats (not quick cooking)
- 1/2 cup chopped pecans
- In a large bowl, mix together all the ingredients except the oats and pecans.
- Fold in the oats and mix until fully combined.
- Transfer the mixture to a buttered 2 quart baking dish. Spread it evenly in the dish. Cover with plastic wrap, pressing down on the wrap so it actually comes into contact with the surface of the oatmeal. Refrigerate overnight.
- The next morning preheat the oven to 375 F. Remove the plastic wrap and sprinkle the pecans on the surface of the mixture.
- Bake for about 30 minutes or until the oatmeal is set and golden brown.
- Serve immediately with milk or cream.
- Serves 4-6