*This Pumpkin Pie Oatmeal Bake is loaded with all of your favorite fall flavors, including plenty of pumpkin, a nice variety of spices, and a cinnamon sugar topping. This hearty make-ahead dish is quick to prepare and will keep you full all morning.*
What’s your breakfast MO? Do you eat the same exact thing day in and day out, switch it up every day with a new cereal or smoothie concoction, scarf down a granola bar on the way to work, or skip breakfast altogether? I feel like it’s different for everyone, especially on the weekdays. While I know we can all rally behind a glorious weekend brunch, and unlike lunch and dinner (which, I hope, are pretty regular), breakfast seems to be much more variable.
Honestly, I used to love my morning routine in college. I’d wake up at seven and head to the gym for a workout, then enjoy a leisurely breakfast in the dining hall before my 9:30 class. Mornings in the working world aren’t nearly so enjoyable. What with a commute across the city and trying to make myself look presentable (unfortunately running shoes and yoga pants just don’t cut it anymore) I’ve found that there often isn’t time to really sit down and eat. Enter oatmeal: my most favorite of all breakfast creations.
Oats are seriously simple to make and perfectly warm and filling. Plus, all of the different options for sweet toppings certainly don’t hurt. My current favorite breakfast is this pumpkin pie oatmeal bake. I love that you can whip up this dish ahead of time, eliminating the need to turn on the stove in the morning. Because reducing just this one step from my routine gives me more time to fit in a workout (or, let’s be real, simply sleep a little longer). I’ve included plenty of pumpkin pie spice (everyone’s favorite fall obsession), plus a sweet and cinnamony, crunchy sugar topping. I hope that you enjoy this hearty and festive fall breakfast!
Pumpkin Pie Oatmeal Bake
This Pumpkin Pie Oatmeal Bake is loaded with all of your favorite fall flavors, including plenty of pumpkin, a nice variety of spices, and a cinnamon sugar topping. This hearty make-ahead dish is quick to prepare and will keep you full all morning.
- Make this dish ahead, then store it in the fridge. Simply reheat in the microwave before eating.
- I’ll sometimes top this bake with a spoonful of peanut butter. A drizzle of maple syrup wouldn’t hurt, either, if you want it a little sweeter.
- 2 tablespoons coconut oil
- 1 egg
- 1 cup pumpkin puree
- 1 cup almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 3 cups rolled oats
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon