My kids really do love oatmeal. In fact, they love oatmeal so much that I have actually had to hide it from them this past summer.
When I make oatmeal, I use one packet of the fruit and cream variety and then add an additional quarter cup of plain quick cook oats from the big canister. When they make oatmeal, (and my son will make it for his sister and himself before I even get up in the morning,) they use multiple packets of the flavored oatmeal and way too much from the canister, spreading it all around the floor and in the drawers.
That mess part and wasting oatmeal I could actually handle, even thought it irritated me, but it was when my son started only using a tiny bit of water and microwaving the oatmeal til it was hard and crunchy (and impossible to clean) - that is when I took away the oatmeal. (And yes, I had given him multiple lessons on how to make oatmeal...) Now we only have oatmeal when Mom makes it...
I've made different types of overnight/baked oatmeal before, but I think the Pumpkin Pie flavor is definitely my favorite. (You can see my apple pie slow cooker version here.) I love pumpkin and it certainly doesn't have to be fall to make this, but there's just something about this time of year that makes me want to start cooking and baking with pumpkin and other traditionally fall ingredients.
You can put this recipe together a day ahead of time and store it in the fridge until you are ready to bake it. I actually made this for dinner, so if you choose to do that to, you will need to put the ingredients together an hour or so before cooking to let the oats "rest" and absorb the liquid ingredients.
Baked Pumpkin Pie Oatmeal:
(Makes about 10 servings)
(Makes about 10 servings)
- 6 cups quick cook oats (the kind that cooks in one minute
- 1½ sticks of butter - melted
- 1 cup brown sugar
- 15 oz can of pure pumpkin (not pumpkin pie filling)
- ¾ tsp. salt
- 3 eggs
- 2 cups milk
- 3 tsp. baking powder
- 3 tsp of vanilla
- 1.5 tsp cinnamon
- 1.5 tsp pumpkin pie spice
- Whipping cream
- extra white sugar (optional)
- Combine all ingredients together in a large bowl, stir until completely mixed.
- Pour oatmeal into a well greased 9×13 baking dish. Cover and refrigerate for one hour or overnight.
- Bake at 350° for 30 to 45 minutes, until the center reaches 160.
- Pour whipping cream into a bowl and beat with hand mixer on low until the cream starts to barely thicken, add a dash of extra sugar if you want the cream to be slightly sweetened.
- Pour over oatmeal.
If you like this type of recipe and want to see more, you can follow along using the Google Friend Connect widget, bloglovin, through a reader, or signing up via email. Just click on one of the icons below:
I will be linking up to some of the linky parties listed here.