Recipe: Baked Pumpkin Pie Oatmeal

Mornings are just plain busy—if not completely manic.  There’s not a lot of time to fuss over breakfast.  Since Sam took over putting together his own morning meal, he’s looking for easy.  But he also knows the requirements: whole grains, protein and fruits and/or vegetables.  So, while he’s quite adept at scavenging, (and what self-respecting teen isn’t) it’s also a comfort to know that Mom has a breakfast favorite ready to eat and only as far away as the freezer.

Baked Pumpkin Pie Oatmeal

• 7.5 ounces (1/2 can) pumpkin pie mix (We like the Farmer’s Market brand.  It always goes on sale around Thanksgiving so I buy lots.)
• 1 egg
• 3/4 cup milk
• 2 T. butter, melted
• 1 tsp. vanilla
• 2 cups quick oatmeal
• 1 tsp. baking powder
• 1/4 tsp. salt

Preheat oven to 350 degrees.

Mix first 5 ingredients in a medium bowl. Blend together well.

Stir the 3 remaining dry ingredients together in a medium bowl.

Add wet ingredients to dry and stir with spoon until just mixed.

Spoon resulting mixture into a greased 8X8 pan and bake for 25 minutes.  Check for doneness with toothpick in the center.  Bake an additional 5 minutes if needed.  Remove from oven and cool on wire rack.  Cut into squares when completely cool.

Eat one right away, if you must (I always do) and pack the rest into a labelled freezer zip bag.  When ready for breakfast, simply remove a square or two from the bag and heat in a bowl in the microwave.  When hot, serve with milk, kefir or yogurt.  Top with fresh fruit and a drizzle of maple syrup if extra sweetness is desired.

Sam likes to use the remaining pie mix to stir into his yogurt.  This is also a breakfast he willingly makes on his own or becomes a snack after school.  Alternatively, you could simply double the recipe using the whole can of pumpkin pie mix.

This recipe makes a delicious, not-too-sweet, hot breakfast in a hurry. The hard part’s done; just heat and eat.

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