Baker Hill Farm

Homemade - Homegrown - Homeschooled

healthy breakfast

Pumpkin Pie Baked Oatmeal

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This recipe is so simple and easy! Whip it together in ONE bowl and feed a crowd of hungry children of guests a delicious breakfast.

This recipe is great, not only because it gets a vegetable in first thing in the morning, but you can customize it a bit depending on how you want to top it. I love to use whipped cream for a true pumpkin pie feel, but feel free to use warm maple syrup, powdered sugar glaze, and dare I say ICE CREAM! 🤤

Another awesome thing about this recipe is that you can use fresh pumpkin, home canned pumpkin, or store bought! For fresh, use one to one and one fourth cup or strained pumpkin purée, for store bought pumpkin use one can, and for home canned pumpkin use 1 quart strained of the liquid.

Yield: 9x13 pan

Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

Pumpkin pie baked oatmeal is warm, nutritious, and oh so good!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 drained quart of home canned pumpkin or one can of store bought pumpkin purée
  • 3 cups of oatmeal
  • 1 cup of sugar (I used sucanat, brown sugar is great here too!)
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 heaping teaspoon of pumpkin pie spice
  • 1 egg
  • 1 cup of milk

Instructions

  1. Preheat oven to 350 degrees F. Add 4 TBSP of butter or coconut oil to a 9x13 pan. Put in the oven to melt and coat the bottom of the pan.
  2. Mash pumpkin with a fork so it is nice and puréed (if using home canned). Add oats, sugar, baking powder, salt, and pumpkin pie spice. Stir just the top layer of dry mixture.
  3. Add egg and milk. Stir everything very well. Remove pan from oven and pour in mixture. Spread it evening over the bottom of the pan.
  4. Bake for 30-37 minutes until set. All the liquid should be absorbed. Top with whipped cream, glaze, syrup, or ice cream.
© Baker Hill Farm

Brown Butter Honey Granola

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This homemade granola recipe is simple and nutritious. It makes a healthy breakfast, snack, and can even be used with dessert!

I think no matter where you are at in life, we can all agree that cereal is a convenient breakfast. For my family however, packaged cereals don’t cut it. I feel more comfortable serving my family food with ingredients I can pronounce! We also avoid artificial flavorings, color, and high fructose corn syrup. This makes granola a pretty obvious option to eat for cereal.

The granola aisle at the grocery store seems to get better with time when it comes to ingredients, but that doesn’t always reflect in price. I don’t know about your family, but for ours,one $6 bag of granola doesn’t seem to make it’s way back to the pantry after being opened; it’s already gone!

This granola recipe is delicious, simple, versatile, and a lot easier on the pocketbook (do people even use that term anymore?). It’s made with old fashioned oats, flax seed meal, coconut, pecans, honey, butter, and sucunat. Substitutions can easily be made in the recipe according to what you have on hand or what is more accessible for you to purchase. Wheat germ would make a great substitution for flax seed meal, a small dried fruit could take the place of coconut, dried cranberries or chopped dried figs, and pretty much any chopped nut can be substituted for the pecans. If you have a nut allergy, you can opt for another dried fruit or maybe chocolate chips!

As for the sweetener, you can guess from the title of the recipe I used honey. The browned butter flavor melds so well with honey. It is absolutely delicious! The honey butter mixture bakes into the oats and gives you the lovely granola clusters we all love! (If you don’t love the clusters, well I don’t know what – but you should!)

Granola isn’t just a spectacular cereal item, it also makes a lovely yogurt topping, and an even more delectable vanilla ice cream topping when warmed.

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