We LOVE baked oatmeal in this house. Our favorite is Cookie Dough Baked Oatmeal but Pumpkin Pie Baked Oatmeal is a close second. We have been making it for so long, though, that I have found that half the time I can't be bothered with the finickiness of making the layers in the original. I found that I was keeping the ingredients mostly the same but just dumping it all together. Here's how:
- 2 or 3 ripe bananas
- 3 cups uncooked oatmeal (I used rolled oats)
- 1 tsp baking powder
- 1 can pumpkin (make sure it's just pureed pumpkin with nothing random added like sweeteners)
- 1/2 cup sucanat/honey (can use brown sugar but it won't be "clean")
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 cups milk (I used unsweetened almond milk)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup chopped nuts (I like pecans)
TWO: Mix everything else together. I usually mix half of the nuts in and sprinkle the other half on top.
THREE: Once the oven is preheated, remove the baking dish. Dump the oatmeal mixture over the top of the bananas and spread it evenly. Bake 25-30 minutes until the top is golden brown. Cut into 8 or 12 servings (we eat a big breakfast so I always cut ours into 8) and serve warm.
Freeze leftovers using the flash freeze method to feed your freezer stash. Reheat in the microwave or oven.