Baked pumpkin oatmeal

A warm and inviting autumn breakfast - baked pumpkin oatmeal is delicious and easy, plus it makes your house smell like fall! My current obsession with baked oatmeal continues with this fall flavored version. Just last month I posted two baked oatmeal recipes - peanut butter and zucchini bread. We've been eating these a couple of times a week because all four of us love them. I knew a pumpkin version was in my future because pumpkin is amazing and also it's almost time for all things pumpkin also known as FALL! My favorite time of the year! We had a streak of cooler days, but now we are back to more summer-like weather, but cooler nights. Our big maple tree is starting to turn orange and red. We now have pumpkins and mums on our front stoop and I hung up a Halloween banner on the front door. So, I'm ready for fall-mode now! Let the apple picking, pumpkin spicing, blanket snuggling, leaf peeping, and everything else fall-fun related begin! First up, a tasty hearty breakfast.

Baked pumpkin oatmeal
1-1/2 cups quick cooking oats
1/4 cup lightly packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1 large egg
3/4 cup milk
1/4 cup melted unsalted butter, plus more for greasing pan
1/2 cup pumpkin puree

Preheat the oven to 350 degrees.

Lightly grease an 8x8-inch baking dish.

In a large bowl, stir together the oats through allspice. Then stir in the egg through pumpkin until well-combined. Pour and evenly spread into the baking dish.

Bake for about 25-27 minutes, or until golden and an inserted toothpick comes out cleanly from the middle.

Let cool slightly and then serve as desired. We like to eat it warm with a little milk over it, or we cut it into squares for our twins. Cover any leftovers and eat at room temperature, or reheated.