My baked peanut butter oatmeal has been one of the most popular recipes on my site.
I had no idea when I posted that recipe a year and half ago how many of my readers would make and love that recipe.
The baked peanut butter oatmeal recipe is one I came up with because my family loved both baked oatmeal and peanut butter. I had never seen anything like it and what I came up quickly became a family favorite.
Over the last few months I have been tweaking my basic baked peanut butter oatmeal to see what other versions I could come up with.
I have recently come up with two new versions that my family has loved.
I was looking to come up with a version that would be perfect for the fall, but one that would also work well during the holidays. Since pumpkin is the perfect fall and holiday food, I decided to take out the peanut butter and replace it with pumpkin. I also added some cinnamon and extra brown sugar.
What I came up with is now a family favorite that is perfect for the holidays. I have made this several times over the last couple months and my whole family enjoys it.
In fact, I have doubled this recipe several times and we eat it over a few days for breakfast. This makes for a quick and easy breakfast several days a week because all I have to do is reheat it in the morning.
I hope you enjoy this for breakfast as much as we do.
Baked Pumpkin Oatmeal
- 3 cups
quick cooking oats- I use gluten free quick cooking oats
- 1/2 cup
- 1 cup
- 2 tablespoons
- 2 teaspoons
- 3/4 teaspoons
- 2 teaspoons
- 1/2 teaspoons
- 3/4 cup
- 1/4 cup
brown sugar (for the top)
- In a large bowl mix together all ingredients except the 1/4 of cup brown sugar for the top.
- Spread into a greased 9×13 pan.
- Sprinkle remaining brown sugar on top.
- Bake at 350 for 20 minutes.
- Serve with milk and enjoy!