I like to make this on Christmas morning. It’s easy to throw together, only takes a few minutes to make and the house smells great while it’s baking. I set out different toppings like yogurt, butter and maple syrup, nuts, fruit, chocolate, nut milks and even eggs. Everyone can customize their own bowl. This oatmeal isn’t too sweet but taste ‘special’ and is nice and filling; like pumpkin pie married and oatmeal cookie.
This recipes serves 4 or 5 people, but you can easily double it and bake it in a 9 X 13 pan if you are serving a crowd. Leftovers are great so if you don’t have a crowd, you will have an nice breakfast ready for a couple days.
- 2 cups Old Fashioned Oats or instant or steel cut
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice, or just cinnamon if you don’t have pumpkin spice
- 1 1/2 cups milk regular or any oat or nut milk
- 1/2 cup roasted squash, any orange squash will work, pumpkin, kabocha, butternut
- 2 tablespoons maple syrup, agave or honey
- 1 large egg
- 3 tablespoons melted butter cooled to room temperature (or coconut oil)
- 1 teaspoon vanilla extract
- 1/3 cup dried raisins, cranberries or nuts (optional)
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the dry ingredients
In another medium bowl, whisk together the wet ingredients
Pour the milk mixture over the oats mixture and stir until combined and pour it all into the prepared baking dish.
Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
- Top it with whatever makes you happy.
In bowl in the back right of this photo I added a couple of squares of chocolate to the warm oatmeal and almond milk (swoon). It was so good. Eggs are always good with oatmeal too.
Happy Hanukkah, Joyous Solstice, have a lovely Christmas. Stay warm.
Peace and Love to you All.