Well it's that time of year again--PUMPKIN TIME!! I love pumpkin. Pumpkin anything. So when I found a pumpkin brownie recipe last year I was ecstatic. Well just a while ago, I thought, "What if I combine the pumpkin brownie recipe and the baked oatmeal recipe I love so much?"
The answer--MAGIC! Yummy, yummy magic!!
I make my baked oatmeal in a muffin pan. It's just easier that way to pop them out and grab one on the go in the mornings. (But you can make yours in a baking dish if you just have to--I won't mind).
So here's the recipe:
Cocoa-Pumpkin Baked Oatmeal
(makes 18 "muffins")
3 cups old fashioned oats
2 large eggs, beaten
1/4 cup cooking oil
1 cup milk
1/4 cup brown sugar
3/4 cup pumpkin puree (I use Libby's)
1 tsp baking powder
1/4 to 1/2 tsp salt
2 or 3 tsp vanilla (your choice--I use about 2 1/2 normally)
2-3 tsp pumpkin pie spice (level tsp)
2-3 tsp cocoa powder (heaping tsp)
Preheat oven to 375 degrees F. Spray muffin pans with cooking spray.
Whisk together the eggs, oil, sugar, pumpkin, pumpkin pie spice, and vanilla until smooth.
Add the oats, baking powder, salt, and milk. Stir thoroughly.
Spoon mixture into muffin pan wells. Bake 20-25 minutes, until cooked through. (Generally I end up cooking it closer to 25 minutes, just because the bottom of the "muffins" doesn't like to set without 25 minutes of cooking).
Remove from oven and let cool. Eat and enjoy!
(just hit me--what else would be good in these? semisweet chocolate chips from Ghirardelli mixed in!)
And just FYI--I have some new patterns in my Etsy shop! Go here to see them.
Thanks for stopping by!