Before we go any further, I just want to say that I still can’t believe it’s been 15 years since 9/11. It’s still unbelievable to me. I will never forget where I was, what I felt like, and how everything changed after that.
We watched a lot of specials and services yesterday. It always gets to me and makes me cry. It also makes me thankful for everything that police and firefighters do for us. It makes me thankful for everything.
I can’t believe it’s already been 15 years and at the same time that it’s only been 15 years. I’m sure I will be thinking the same thing at 20 years.
Okay, now I can share with you something that will put you in a good mood.
Food brings everyone together so it felt right that I spent most of yesterday cooking. I made 5 recipes for the blog. I love getting to make food to share with people on the blog. Plus, I get to share them directly with friends and my family.
I was looking at baking something up delicious so I hopped over to her desserts to check out her goodies. I was looking at her Creme Brulee Cheesecake Bars, 3-Ingredient No Bake Toffee Bars, and her Banana Zucchini Crumble Cake. At the last minute, I checked out her breakfast dishes. Julie’s Baked Pumpkin Oatmeal just jumped out at me so I knew that I needed to make it.
It’s just perfect that for eating a delicious, healthy breakfast on busy days. And for pumpkin lovers! I love the crunch from the pecans too. It’s an all around great breakfast!
The baked oatmeal has great texture and awesome flavor. It’s such a wonderful fall breakfast.
Baked Pumpkin Oatmeal
Makes 6 servings
- 1 3/4 Cups old-fashioned oats
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/4 cup raisins (optional)
- 1 Cup canned pumpkin puree
- 1/2 Cup maple syrup
- 2 Tablespoons butter, melted
- 1 1/2 Cups milk
- 2 large egg
- 1/4 Cup pecans, chopped
- Preheat oven to 350F degrees. Spray a 8×8 baking dish with non-stick cooking spray.
- In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder, and raisins.
- In another bowl, whisk together the pumpkin, maple syrup, butter, milk and eggs.
- Add the wet ingredients to the dry ingredients and combine well.
- Pour into the prepared dish. Sprinkle with the chopped nuts
- Bake for 40 minutes. The middle should be set to your touch. (Alternately, you could use 1/2 Cup ramekins and bake 25-28 minutes.)
Sourced from Little Bit of Everything
Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.