The minute the calendar hits October 1st, I start breaking open the cans of pumpkin and don’t look back until at least December. And since Southern California hasn’t quite gotten the memo that it’s fall yet, I’ll consider my pumpkin recipes an offering to the fall weather gods. Starting with this baked maple pb pumpkin oatmeal.
I’ve teamed up with Peanut Butter and Co. and Bob’s Red Mill (two of my favorite brands) to help celebrate #Oatober! But since I love oatmeal so much, pretty much every day is #Oatober for me.
I decided to combine three of my favorite things: oats, peanut butter and pumpkin into a delicious breakfast dish that is the perfect leisurely weekend breakfast that can then be reheated into leftovers for the week. This recipe is simple, requires minimal ingredients, and is oh so delicious.
I used Mighty Maple peanut butter in this, but regular PB would do just fine. If you are feeling a bit more decadent, I think Dark Chocolate Dreams would make an excellent choice…but then again, when is chocolate peanut butter not a good idea?
Baked Maple Pumpkin Oatmeal
1/2 cup Mighty Maple Peanut Butter
1/2 cup canned pumpkin
2 cups Bob’s Red Mill Gluten-Free Oats
1/4 cup almond milk
1 tsp cinnamon
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt
Preheat your oven to 350F.
In a large mixing bowl mix your pumpkin, egg, almond milk, vanilla and peanut butter until all is well blended. Gently fold in your oats, salt, baking powder and cinnamon and continue to mix.
Fold your mixture into a greased baking dish and place in the oven for 25-30 minutes.
Remove from the oven, eat and enjoy! Leftovers will keep in the fridge for 2-3 days.
Thanks Peanut Butter Co. and Bob’s Red Mill for sending me the delicious goodies!