There's no doubt about it. You NEED this breakfast recipe in your fall pumpkin breakfast repertoire. Do you have a fall pumpkin breakfast repertoire?
First off, this recipe contains pumpkin. Should I go on? That's enough of a sell for me in October and November. OK...second, it silences oatmeal haters. I'm serious. This baked oatmeal looks like a sheet cake. There's no arguing. Third, it can be topped off any number of ways. I like Greek yogurt and a little cinnamon sugar, but add bananas or pecans...or chocolate chips! I won't even tell if you add whipped cream.
I should add that this is really, really easy to put together. It's also perfect for leftovers, so make it once and you have breakfast for a couple of days. Win-win.
I'm sharing the recipe over on The Pioneer Woman Food & Friends. Here's a quote from someone who has already made it, "Bridget, I made this and it was good cold, warm and with or without yogurt and/or fruit. It really was so simple to make and very yumolla!" Thanks, KJ! See, I told you that you need it!
Go get the recipe! Go pumpkin!
