I found this recipe at Budget Bytes and believe she has found the perfect breakfast food for working moms.
Between getting my son off to high school, my daughter out the door to middle school and trying to get myself ready for work, cooking breakfast for the kids, and nagging gently reminding them to turn in their homework, there is something I miss almost daily: usually showering or doing my hair or eating breakfast myself.
I LOVE oatmeal. It is good for me and fills me up enough to get through the whole morning. Cold cereal always leaves me hungry by about 10:00am which leaves me either snacking on candy or so focused on what I get to eat for lunch that I can’t be productive the last part of the morning. Either option is not optimal.
Both times I have made this, I followed her recipe pretty closely (with yogurt today).
Combine pumpkin through vanilla in large bowl.
Preheat oven to 350°.
- 2 c. pumpkin puree
- 1/2 c. brown sugar
- 2 large eggs
- 1 t. pumpkin pie spice
- 1/2 t. kosher salt
- 3/4 t. baking powder
- 1/2 t. vanilla extract
After the above mixture is smooth, whisk in:
Pour batter into a square baking dish coated with cooking spray.
- 1 c. milk
- 1/2 c. greek yogurt
Add to the liquid batter:
- 2.5 c. dry old fashioned oatmeal.
Cover with tin foil and bake for 30 minutes.
At 30 minutes, remove foil and bake for 15 minutes more.
This can be eaten right away or refrigerated until ready to serve. I would eat it right away if I wanted it hot. Reheated later it got a little gluey. But I absolutely loved it cold, with or without milk.
Over at Budget Bytes, she has variations: apple pie, blueberry banana, banana bread, gingerbread, etc. Once I am done with pumpkins for the season, I will start experimenting with the other flavors. But right now, this is my new favorite.
