This post is sponsored by Quaker. All opinions are my own, and you can be sure that I only work with brands I truly believe in.
No matter what time I get up, it seems like most mornings I am running out the door completely frazzled because I’m cutting it close on time again. That’s when I’m glad to have a make-ahead breakfast in the fridge ready to go. Oats are a breakfast staple in my house because they’re highly versatile, offering countless possibilities to get more nutrition and taste out of what I eat each morning. Plus, oats are a good source of the essential vitamins and minerals our bodies need, including vitamin B1, magnesium, phosphorus and manganese. Many days it’s either Pumpkin Spice Overnight Oats or Blueberry Overnight Oats, but on a cold fall or winter morning, there’s nothing I love more than a warm, cozy breakfast and a cup of hot coffee.
Pumpkin Baked Oatmeal with Peanut Butter Drizzle has been my go-to breakfast this fall. With the addition of pumpkin puree, pumpkin pie spice, and ground cinnamon, this hearty dish is one of my favorite ways to start the day this time of year. I like to make a batch of baked oatmeal on Sunday to have on hand for breakfast all week. After the oatmeal cools, I cut it into wedges and store it in individual containers we can grab on our way out the door. All you have to do is reheat the oatmeal in the microwave and you’ve got a hot breakfast in no time.
If you know me, you know that pumpkin and peanut butter are two of my favorite foods, and I drizzle melted peanut butter on just about anything. Believe it or not, these flavors mesh perfectly, and the drizzle adds just a touch of creamy richness.
Do you make breakfast in advance? Why not make a batch of Pumpkin Baked Oatmeal? Whole grains, like oats, break down and absorb slowly into the body. This is beneficial because the more slowly food is absorbed, the longer it provides energy.
Preheat oven to 375° F. Coat a 9-inch pie plate with cooking spray and set aside.
Combine oats, pecans, pumpkin pie spice, baking powder, cinnamon, and salt, in a large bowl; stir. Whisk together milk, pumpkin puree, liquid egg substitute, maple syrup, canola oil, and vanilla extract in a separate bowl. Add milk mixture to oat mixture, stirring to combine. Pour mixture into prepared pie plate.
Bake, on a cookie sheet, for 40 minutes, covering the top with foil during the last 5 minutes to keep it from getting too brown.
Cool on a baking rack for at least 10 minutes.
Place peanut butter in a small microwave-safe bowl, and microwave 10 seconds or until melted.
Cut oatmeal into wedges, and drizzle with peanut butter.
Store leftovers in the refrigerator for up to 5 days. Reheat gently in the microwave with a splash of milk to keep it from drying out.