Behold, my breakfast for probably the next week plus at work.  Turns out that if you can refridgerate something and then just reheat it, it makes it super easy for breakfast, especially when you’re to work by 7:30 in the morning. It’s a bit bland, though, and I’m probably going to need to find toppings (maple syrup, brown sugar, and nutmeg have been suggested)

Baked Pumpkin Pie Oatmeal


  • 1 15 oz can pumpkin puree
  • .5 c brown sugar
  • 1 t pumpkin pie spice
  • 2 large eggs
  • .5 t salt
  • .75 t baking powder
  • 1 t vanilla extract
  • 1.5 c milk
  • 2.5 c dry old-fashioned oats

Mix everything except the oats and milk until smooth, and then add your milk. Once whisked until smooth again, stir in your oats, and put in a baking dish.  Preheat your oven to 350, and cover your dish as you put it in.  Cook for 30 minutes with the lid on, and remove the lid and cook without the lid for the last 15 minutes.

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