The beginning of fall is a happy time, especially for people who love to cook! Why? Because…
- It’s football (aka chili) season!
- It’s (roasted) root vegetable season!
- It’s apple season!
- It’s soup season!
And by golly…
- It’s pumpkin season!
Fall is my cue to transform any ordinary recipe into a pumpkin masterpiece because obviously beer cheese soup, pancakes, macaroni and cheese, and cheesecake bars must have a little magic orange puree infused in them.
I’m kicking off the 2015 season with a little Pumpkin Chocolate Chip Baked Oatmeal. This is an easy recipe that makes for a wonderfully aromatic, wholesome, and comforting breakfast. In my opinion, the chocolate chips are the best part because they melt into the cinnamon-spiced pumpkin oats and add a delightful pop of sweetness to each bite. I topped my slice with maple syrup, chopped nuts, and yogurt and ate it with a big steamy cup of pumpkin spice coffee. Clearly, I have jumped on the pumpkin bandwagon.
I made this on a Saturday and I had breakfast ready-to-go for the entire week. Throw it in a Tupperware and heat it up when you get to work. Or, get this, you don’t even have to heat it up. This baked oatmeal also makes for a super tasty cold breakfast. Think overnight oats in bar form!
Are you giddy from all pumpkin greatness? Over the next few weeks I’ll be posting a pumpkin recipe each Saturday for a little series I’m calling Cozy Pumpkin Weekend. Follow the hashtag on Instagram, Facebook, and Twitter! Use the hashtag, #cozypumpkinweeknd, and be sure to tag me if you make a Cozy Pumpkin Weekend recipe or any pumpkin recipe! Whether it’s a hearty breakfast or a sweet little treat to enjoy for dessert, the recipes will hopefully make your weekends and week ahead a little more comforting and cozy.
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons honey, agave, or maple syrup
- 1 can or 15 oz of pumpkin puree
- 2 cups milk (I used unsweetened vanilla almond milk)
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips
- Additional chocolate chips
- Chopped pecans
- Honey, agave, or maple syrup
- Greek yogurt
- Coconut whipped cream
- Preheat oven to 350 degrees.
- In a large bowl, combine the oats, baking powder, pumpkin pie spice, and salt.
- In another bowl, combine the eggs, honey, almond milk, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Pour the mixture into a 9 x 13 baking dish.
- Bake for 30 minutes.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 142 Fat: 4.3g Carb: 22.5g Fiber: 3.5g Protein: 4.4g Sugar 6.4g Sodium: 144mg
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