How is Thanksgiving already almost here? Yes, I know I say this almost every time a holiday arrives lately. But seriously, how?
I have been seeing so many Thanksgiving dinner recipes that are making me drool, but something is missing from all of it–what about brunch?! Does anyone do a Thanksgiving brunch? Well this year, we are and I can’t wait to add this Pumpkin Pie Baked Oatmeal to the spread.Thanksgiving is going to look a bit different for us this year, very low key. So since we won’t be hopping house to house, a good brunch to start our first Thanksgiving as a family of three is in store. Obviously Sam will only be drinking milk, but Anthony and I will certainly indulge in the festivities. I am so grateful I cannot even handle it–more to come on that in next week’s Thanksgiving post, but I really am ridiculously happy to spend Thanksgiving with my favorite boys in the whole world.
Anyone else out there hosting a brunch on Thanksgiving as well? Then you cannot serve a feast on Turkey day without pumpkin pie right? So this breakfast worthy pumpkin pie is for you! Just don’t forget the whipped cream like I did when I made it. I had to settle for some vanilla yogurt, but I REALLY wanted whipped cream. Consider yourself reminded.
Lately, I have been shifting my oats to baked versions to switch things up. Baked oatmeal is what I consider oatmeal you can eat with a fork. Not quite cake, but not at all liquefied. You could almost grab a piece on the go, but then you will miss out on adding a touch of whipped cream and perhaps a maple drizzle that really seal the deal for this recipe. Maybe you set the alarm a tad earlier so you can sit down and enjoy.
Pumpkin pie has always been my very favorite pie in the world. However, lately I have noticed that my taste buds are changing and nutmeg doesn’t seem to be doing it for me these days. So the whole pumpkin spice has not been my favorite. Cinnamon is always a go for me though so I have started using solely cinnamon versus the other spices that go into pumpkin spice. But if you want to have even more of a pumpkin pie flavor, opt for 1/2 tsp of pumpkin pie spice for part of the cinnamon. It will be amazing either way.
And like I said before, don’t forget the whipped cream!
- 2 c rolled oats
- 1 c milk of choice
- 2/3 c pumpkin puree
- 1/4 c pure maple syrup or honey
- 1/3 c chopped pecans or pecan pieces
- 1 tsp vanilla extract
- 2 T ground flax
- 2 tsp cinnamon (or 1 1/2 tsp cinnamon plus 1/2 tsp pumpkin spice)
- 1 tsp baking powder
- 1/4 tsp sea salt
- Preheat oven to 350° F.
- In a medium bowl, combine pumpkin, milk, maple and vanilla and stir well.
- Add oats and all other ingredients and stir to combine.
- Spread evenly in a greased small baking pan (approx. 8x8) and sprinkle with more pecans if desired.
- Bake for about 30 minutes or until top of oatmeal is browned.
- Allow to cool and serve as desired.
- Store in the refrigerator for 3-5 days.