My friend Amy several months ago mentioned something about a pumpkin pie oatmeal recipe she had found online. Just from the title I knew I would be a BIG fan of this combination. Something about pumpkin and oats seemed to go perfectly together to me. I couldn’t quite picture how the recipe would come together, but after making it I have been hooked ever since (line and sinker!!). This breakfast oatmeal is so healthy and yet tastes like you are eating dessert for breakfast. Since receiving this recipe I have pretty much made this every week since (my year supply of pumpkin is quickly diminishing!). I have yet to get tired of the warm, comforting flavors of the pumpkin and cinnamon. This dish is also a huge hit with my kids. The only thing they hate is waiting for it to cook. It is hard for me to be patient too! I promise, if your kids are hesitant at eating much oatmeal, give this recipe a try. I have yet to meet a child (and I have some picky nieces and nephews) who does not like this recipe. I can’t wait for you to try it. Let me know what you think 😉

Pumpkin Pie Breakfast Oatmeal
Ingredients
  1. 2 cup regular oats
  2. 2 Tbs. milled flax seed (optional--adds a nice nutty flavor)
  3. 1/4 cup brown sugar, packed
  4. 1 tsp. cinnamon
  5. 1/2 tsp. allspice
  6. 1/4 tsp. nutmeg
  7. 1/2 tsp. salt
  8. 2 tsp. vanilla
  9. 2 Tbs. butter, softened
  10. 1 1/2 cup canned pumpkin puree
  11. 1 1/2 cup milk (I use 1 1/2 c. water + 1/4 c. dry powdered milk)
Crumble Topping
  1. 1 stick butter, softened
  2. 1 cup brown sugar
  3. 1/4-1/3 cup flour
  4. 1/2-3/4 cup oats
  5. 1 tsp. cinnamon
  6. 1/3 cup sliced or chopped almonds or pecans
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Instructions
  1. Preheat oven to 350 degrees. Combine all of the above ingredients together and pour into a greased 9x13 pan or round casserole dish (the thicker the dish the longer the oatmeal will take to bake). Bake at 350 for 12 minutes. Meanwhile, combine the crumble topping ingredients (below) together in a bowl and set aside. After the oatmeal has been baking for 12 minutes, remove and sprinkle a thin layer of the crumble over the entire oatmeal bake. Return oatmeal to the oven and continue baking for 7-10 minutes, or until the center of the oatmeal seems cooked and no longer runny. Remove from the oven and let the oatmeal cool slightly. Serve spoonfuls of the oatmeal in a bowl with a little milk and extra crumble topping if desired.
  2. Crumble Topping: Combine topping ingredients until it is the right texture. If the crumble is too soft, add a little more oats or flour until it is crumbly enough to put on top of the oatmeal bake (you won't use the entire crumble for this recipe, you will have extras to keep in your fridge for another breakfast or batch of this recipe). This crumble keeps well in the fridge for a couple weeks.
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This crumble topping is great to have extras of in the fridge. I usually double (or triple) the crumble recipe and keep it in my fridge to eat on steel cut oats, on top of cobblers and even over ice cream. It is the perfect combination of spices, it’s sweet, buttery and nutty. Deeeelish!!