Baked pumpkin pie oatmeal

Happy Friday!  Why so happy?  Well, for one, it's Friday and this week has flown by me!  Second, the Penguins prevailed in overtime last night against the Nashville Predators.  Included in that win was a goal so ridiculous that the parties involved, Crosby and Malkin, were laughing on the bench, most likely a little impressed by what they just did (and rightfully so!).  But, the real reason is probably because I had my most favorite breakfast ever today (and two other days this week, ahem) -- baked pumpkin pie oatmeal.  That's right.  Don't refresh your web browser.  Pumpkin pie for breakfast.  It can be done!

Let's get right to business, here.  It's no secret that I love dessert.  I love it so much that I've turned a few typical desserts into slightly more nutritious versions that can pass for breakfast: My first attempt at crepes.  Last week's apple and peanut butter tart -- protein AND fruit!  And, a product of last winter's snowpacalypse -- apple pie oatmeal.  But with fall here, I've been hankering for anything pumpkin.  Pumpkin fro-yo at Razzy Fresh.  Pumpkin cookies at tailgates.  Pumpkin bread at work.  You get the idea.  In fact, it's a little shameful to see how the mission: pumpkin has consumed my life... welp, over it that quickly :)

Here's how you, too, can have pie for breakfast and get a step closer to turning into a pumpkin yourself:

The first time I made this was on Saturday, so I went through the entire process from start to finish that morning.  During the week, though, I made it the night before and nuked it for a few minutes before breakfast.  Actually... let's take a tally.  I have had this for breakfast Saturday, Monday, Wednesday, and today.  Yikes, four times.  But from one small can of pumpkin puree.  At least the contents are pretty packed with nutrients and flava'.  And does it ever make your kitchen smell like pumpkin pie.  (That's the idea, right?)  The almonds lend a nice crunch on top of the chewy and spiced pumpkin oats.  And that smidgen of brown sugar goes a long way, sending breakfast right into dessert territory.

Baked Pumpkin Pie Oatmeal
(adapted from Iowa Girl Eats)

A few notes: If you have pumpkin pie spice pre-mixed, use that in place of the individual spices.  Also, I doubled this with much success, but did have to bake it almost 20 minutes for the first step because the mixture was deeper.  Finally, this is a great make-ahead breakfast: cook at night, cool completely, cover with plastic wrap and store in fridge overnight.  Warm up in microwave for about 2 minutes and enjoy!

1/2 cup old-fashioned oats
3/4 cup milk
1/4 cup pumpkin puree
2 teaspoons brown sugar
Splash of vanilla extract
Ground nutmeg
Ground ginger
Ground cloves
Ground cinnamon

Topping:
2 Tablespoons almonds, chopped
1 teaspoon brown sugar
1/2 Tablespoon butter

Preheat oven to 375F.  Mix all ingredients in a small baking dish (I used a 6x9-inch glass vessel), mashing pumpkin with a fork to evenly incorporate it.  Bake for 10 to 12 minutes, until top begins to darken and looks a bit dry.  In a small bowl, mash together sugar and butter for topping.  Remove dish from oven, top with butter and sugar and almonds. Return to oven for 10 additional minutes.  Cool for a few minutes on a wire
rack before enjoying.

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Have a great weekend!  Anything exciting on the horizon for you?  This weekend is looking rather relaxed as of now... thank goodness!