Creamy Baked Pumpkin Oatmeal

I was too lazy to look up the recipe for my pumpkin oatmeal last week.  The oats were reduced and the milk increased… and tastes BETTER than the original.  Same flavor profile, but creamier!  A healthy, wholesome fall breakfast – and remember you bake it and freeze it.  Or, you can mix it all together and stash it in the fridge until morning.  When you wake up, just bake!

Creamy Baked Pumpkin Oatmeal
serves 6

2 cups old-fashioned oats
2 Tb. brown sugar
2 tsp.  baking powder
1/2 tsp. salt or scant tsp of kosher salt
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 dashes of nutmeg, ground allspice and ground ginger
1 dash ground cloves
1 and 1/2 cups milk
2 Tb. applesauce
2 eggs
1 cup canned pumpkin
Additional: 1/8 cup brown sugar

1.  Preheat oven to 350 degrees.  Spray a 8×8, 9×9 or 2 qt. ceramic oven-safe dish with cooking spray or baking spray.
2.  In a great big bow,  mix the dry stuff:  oats, baking powder, spices and salt.  Whisk together.
3.  Add the wet stuff: milk, applesauce, eggs and pumpkin.  Whisk together.
4.  Pour mixture into the pan.  Top mixture with additional brown sugar and bake for about 30 minutes.  The middle shouldn’t jiggle and be set.  Cool for 5 minutes and serve with warm milk, more brown sugar, pancake syrup or all by itself.  Tastes the best warm from the oven.