Well, school is back in session, and summer is coming to a close. Here in Pennsylvania the days are still hot, but autumn is approaching. You know what that means, right? Pumpkin! Everything pumpkin flavored and scented makes its appearance. I love this season and eveything about it. Especially the pumpkin!
However, as tempting as many of the pumpkin treats are, many of them are not made with real pumpkin, but instead are full of synthetic pumpkin flavoring. Real pumpkin is full of many beneficial nutrients, such as Vitamin A, Zinc, and Beta Carotene. Believe it or not, a lot of your favorite pumpkin treats can be recreated with real pumpkin.
Today I want to share a delicious, quick and easy recipe for baked pumpkin spice oats. It is quick to throw together the night before, and you can just heat it up and serve it to the kids on busy school mornings. Depending on the number of people in your family, it should last most of the week for breakfast. My kids loved it. It is so good, and almost cake like. I like to serve it warm, with some grass-fed butter and fruit or grass-fed yogurt on the side.
If you enjoy this recipe, please leave me a note in the comments section below, and share with your friends.
Pumpkin Spice Oatmeal Breakfast Cake
Notes
I like to make this the night before so that it's ready to serve to the kids first thing the next morning.
Ingredients
- 2 C. Organic Steel Cut Oats
- 2 Tsp. Baking Powder
- 2 Tbsp. Cinnamon (More or less, depending on your tastes)
- 1Tsp. Ground Allspice
- 1Tsp. Ground Ginger
- 4 C. Whole Milk (Raw or Grass- Fed if possible)
- 2 Pastured Eggs, lightly beaten
- 1/2 C. Grass-Fed Butter, melted and cooled. I use Kerrygold brand, which they sell at Costco and Giant.
- 1 Tbsp. Pure Vanilla Extract
- 2/3 C. Pure Maple Syrup
- 1 15 oz. can of Organic Pumpkin
- 1.5 C. Organic Raisins
Instructions
- Set oven to 375 degrees F
- Add all of the dry ingredients in a medium bowl and mix thoroughly.
- Pour the dry ingredients into a 9x13 baking dish, and make sure it's distributed evenly on the bottom of the dish
- Add all of the wet ingredients, including the pumpkin, into a large bowl and whisk until thoroughly mixed
- Pour the wet mixture on top of the oats in the baking dish and add in raisins.
- Gently stir all ingredients, until combined.
- Bake uncovered in oven for 60 minutes, or until firm in the middle. Just like when you bake a cake.
- Serve warm with butter. Enjoy!
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