I made this earlier today and posted a picture of it on Instagram/Facebook/Twitter, and I’ve already had a request for the recipe.   So I thought that I had better post it before the kids have eaten this batch.

I found this recipe at http://tastykitchen.com (which can also be found on The Pioneer Woman’s website).  This particular recipe was submitted by Lindsay on that site (giving credit where it is due, so no one will sue………there, I rhymed).  I was looking for different ways to prepare oatmeal that my kids would enjoy.  Since my son (who is extremely particular about food), likes pumpkin pie (and he usually doesn’t like ANY pie), I tried this recipe and he actually likes it, as does my daughter (she likes nearly everything I make anyway).

Ok, seriously, here’s the recipe:

INGREDIENTS

1-1/2 cup Quick Cooking Oats

1/4 cup of Brown sugar

1/2 cup of milk or Almond milk

1 Tablespoon of butter

1 whole egg

1teaspoon of Baking Powder

1/4 teaspoon of salt

1 teaspoon Vanilla

1/2 teaspoon Cinnamon

1 dash of Pumpkin Pie spice

1/2 Cup  100% Pumpkin, Canned

1/4 Cup Chocolate Chips

2 Tablespoons Brown Sugar

Optional Garnish: Sprinkling of Cinnamon (I think this option should be a must)

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees F.  Grease an 8×8 baking dish with cooking spray.

In a large bowl combine the oats and the next 10 ingredients (everything through and including the pumpkin).  Stir until evenly mixed.  Stir in chocolate chips.  Pour into the greased dish, top with 2 Tablespoons of brown sugar and a sprinkle of cinnamon.

Bake for 15-20 minutes, or until the center is fully cooked.

I generally make this recipe with the purpose of storing in the freezer for future breakfasts.   Today, I doubled the recipe and baked it in a 9×13 dish and then cut the oatmeal into 8 squares, packing it into containers of two.   It freezes and defrosts without any problem.

Elizabeth