It’s back to school time and that means back to a busy morning routine. Make mornings a little bit easier on your family by making breakfast ahead of time and saving time. Bonus points- it’s easy and delicious!
This Baked Pumpkin Oatmeal is super easy to make with simple ingredients. I always use Hiland Dairy ingredients for my recipes. I know they are quality products I can trust plus the are a Midwest company that I’ve grown up with.
You can make this Baked Pumpkin Oatmeal on a Sunday night, bake it Monday morning and feed your family all week. So simple and tastes like the perfect Fall recipe. I definitely suggest making your own whipped cream to top this oatmeal. It’s the perfect bite!
Try this out for a delicious and easy make ahead breakfast for your back to school transition!
This Baked Pumpkin Oatmeal is an easy make ahead breakfast that is perfect for those busy mornings or a lazy weekend. Tons of pumpkin flavor and creamy texture with my favorite Hiland Dairy ingredients.
3 cups old-fashioned oats
1/2 cup brown sugar plus 1/4 cup for topping
1/2 cup all-purpose flour
1 cup chopped pecans plus 1/4 cup chopped pecans
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1 cup Hiland Dairy Milk
1/3 cup Hiland Dairy plain yogurt
1 cup Hiland Dairy heavy cream
1 Tablespoon sugar