I know pumpkin is usually relegated to fall, but I love it, and have a bit of a rebellious streak, so I use it year round! Like in these awesome pumpkin muffins! Also, it’s a vegetable, and it’s got some health benefits, so all the more reason to enjoy it in February, right?

This pumpkin baked oatmeal is a great breakfast. We each ate two huge pieces the first time I made it. It’s full of whole grain goodness, healthy fats, vegetables (pumpkin!), warm spiciness, and sweetened with honey. Then I top it with brown sugar – not so healthy. But we love the crunch, and I really think this would not be as good without it. Balance. Crunchy brown sugar makes me happy. Happy helps me be healthy. So brown sugar on pumpkin oatmeal is healthy? Sure. We’ll go with that.

When I first developed this recipe, I was nursing the third caveboy, Daniel, who had soy, dairy and corn intolerances. That’s why I didn’t use butter in this recipe, and why I didn’t add more butter after it was cooked, and why I also didn’t drown it in cream:) That’s how I like to eat baked oatmeal. You could totally do that! But I happen to think this pumpkin baked oatmeal is just perfect, even without the butter. Is it culinary sacrilege to say that?

Pumpkin Baked Oatmeal

-Ingredients-

3 eggs
1/2 C. oil (I used grapeseed – you could use melted coconut oil or butter.)
1 15 oz. can pumpkin puree
1/2 C. honey (can use sugar instead)

3 C. quick oats
1 T. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 t. cloves

3 T. brown sugar
Cinnamon, for sprinkling on top

1. Preheat over to 350 degrees. Grease a baking dish. I used a 9x9, but you could use a 13x9 or an 8x8. I realize that’s a ridiculous variation in sizes. The original baked oatmeal recipe that I have called for a 13x9, but I’ve cooked it in an 8x8 before.

2. In a large bowl beat together the eggs, oil, honey and pumpkin. Add all the dry ingredients on top, then mix well. Spread in prepared pan (it will be very thick). Sprinkle top with brown sugar, then a little cinnamon. *

3. Bake for 30-40 minutes for a 9x9 or 9x13. For an 8x8 try 20 minutes to start, then check to see if a knife inserted in the middle comes out clean. Let cool for 10 minutes before serving.

*You can prepare the recipe up to this point the night before, then refrigerate and bake in the morning.

Notes: David wasn’t home the first time I made this. There were only two pieces left after Jonathan, Joseph and I finished. We really, really like this.

Yield: Um, probably serves 6 normal people. 3-4 if it’s growing boys and a breastfeeding mother who happens to be starving all the time.