Happy Thanksgiving! And here’s to the many lucky things we have to be thankful for.
We’ve got a delicious bird and all of it’s trimmings to look forward to later – but first, we’re going to need to fuel up for this most important day of cooking.
Of course in anticipation of what’s to come, we can hardly settle for an ordinary breakfast on Thanksgiving morning. We’ll need something to share – delicious and decadent but not too rich. We’ll get to too rich later :).
So this morning, I took inspiration from a favorite baked oatmeal recipe and added an Autumnal twist.
Adapted from Maple Nut Baked Oatmeal by Eat Live Run
Maple Pumpkin Oatmeal Bake
- 2 1/4 cups old fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup coarsely chopped walnuts
- Generous shake of cinnamon (plus more for serving)
- Pinch of salt
- 1/2 tsp baking powder
- 2 eggs, lightly beaten
- 2 1/2 cups whole milk (plus more for serving)
- 4 tbsp melted butter
- 1/4 cup Ohio maple syrup (plus more for serving)
- 1/2 cup of pumpkin puree
Preheat oven to 350 F. Grease a 9×13 inch pan with cooking spray and set aside.
In a large bowl, combine oats, brown sugar, walnuts, cinnamon, salt and baking powder.
In another bowl, combine eggs, milk, butter, maple syrup and pumpkin. Pour wet ingredients into dry and mix well. Pour finished mixture into greased pan.
Bake for 45-55 minutes until bake is golden brown along the edges.
Serve cut into squares, drizzled with milk and syrup and sprinkled with cinnamon. If you’re feeling especially decadent (and I always do), a blob of cream from last night’s pumpkin pie dessert will do nicely.
And enjoy, with the ones you feel most thankful for.