What's for Breakfast: Baked Pumpkin Oatmeal

Breakfast today was a really good treat! A delicious one! And I managed to get everyone to eat their oatmeal!  Julie from A Little Bit of Everything posted how great this Pumpkin Oatmeal was! She got it from Mags at The Other Side of 50! From their pictures and the looks of the recipe, I needed no convincing!  Convincing the rest of the family took a few minutes. PUMPKIN? In my oatmeal? We don't want it. Ok, ok, we'll try it! And they really enjoyed it! A lot! Why argue with me? I am always right! Usually :) Well, I was this time!

I left out the raisins. The family might like them, but I don't. So I'm selfish that way! For that matter, my husband is never getting Lima Beans in this house, either! He'll live!  I caved on the asparagus, outnumbered, and shh, don't tell but I actually like asparagus now, but never, no way, never on the raisins! And definitely never any Lima's! 

Baked Pumpkin Oatmeal was amazing, even without raisins!

This was a sweet, very hearty and filling breakfast, perfect for the cold winter mornings here! Thanks to Julie and Mags! This was a terrific recipe! Loved it!

So now all I have to do is think what to do with the little bit of leftover pumpkin?

Baked Pumpkin Oatmeal
Source: Julie from A Little Bit of Everything!  She got it from Mags at The Other Side of 50!
Printable Recipe

1 3/4 cups old-fashioned oats
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 cup raisins (optional) (I didn't use!)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 tablespoons butter, melted
1 1/2 cups milk (I used 1%)
2 large eggs
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,

In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)

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 prepared ramekins and top each with 1/2 TBSP of chopped pecans.

Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.

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