(Overnight) Pumpkin Pie Baked Oatmeal. Make-ahead, and easy to freeze! Recipe in comments.

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1. 

   ButternutOkra 2 years ago

   *This recipe can be easily doubled. You can freeze it uncooked or cooked. If uncooked, let it thaw in the refrigerator for at least 24 hours before baking.*

   ***Ingredients***

   * 2 ½ cups whole rolled oats
   * 1 teaspoon baking powder
   * ¼ teaspoon salt
   * 1 teaspoon cinnamon
   * ½ teaspoon allspice
   * ¼ teaspoon ginger
   * Dash of cloves
   * Dash of nutmeg
   * 1 cup raisins
   * 1 ½ cups almond milk
   * ¼ cup full fat yogurt
   * ½ cup butter or coconut oil, melted
   * 1 can 16 oz. pumpkin
   * 4 eggs, lightly beaten
   * ½ cup honey

   ***Method***

   1. *The night before*: Mix the rolled oats, baking powder, salt, cinnamon, allspice, ginger, cloves, nutmeg, and raisins in a large bowl.
   2. Add the almond milk and yogurt, and stir.
   3. Add the eggs, and stir.
   4. Add the pumpkin and honey, and, well, you know, stir it some more.
   5. Add the melted butter, and mix** (***stir)* well.
   6. Place in a buttered 9 x 13 pan.
   7. Place in the refrigerator to “soak” the oats overnight.
   8. *The next morning*: Take the oatmeal out of the refrigerator and place it in a cold oven.
   9. Preheat the oven to 350 degrees.
   10. Bake for 50-55 minutes, until fully cooked, and slightly browned on top and the oatmeal is not mushy in the center.
   11. Let cool 10 minutes before serving.