Okay, people. Halloween is almost upon us. Aaaand we all know what that means: witch’s hats, wigs and face paint, school parades, trunk-or-treats, jack-o-lanterns, cobwebs, happy kids, tired parents and the inevitable sugar rush for days. SO. MUCH. FUN.
It also means said parents will try to inject some form of nutrients into those cute little witches and goblins, to possibly counteract the effects of so many Starbursts and Snickers. It’s a tough job.
And for the very creative, pumpkins often become the theme of such planned meals: spaghetti and meatballs served in a jack-o-lantern (usually being “vomited” out of its mouth), pumpkin chili, pumpkin fruit dip, roasted pumpkin seeds…
Well, here’s an idea for you. Start at the top. Breakfast! Long before they don those cute costumes, start the day out right with a pumpkin breakfast of champions that’ll keep ’em going well into the afternoon and beyond. Pumpkin Oatmeal Bake!
Eggs, oats and pumpkin, swirled together and baked into the perfect Halloween breakfast casserole. Stir it up the night before and program the oven so you can wake up to its magical pumpkin-y goodness. Drizzle it with maple syrup as it comes out of the oven or send it cold with the one that slept through breakfast…it works great either way!
One pan, easy as pie (it actually kinda tastes like pie…), the perfect start to a crazy party day. (Hint: We’ve also been known to sneak a leftover piece at midnight to gobble while watching reruns of The Office…an excellent idea, right after you raid the kids’ candy stashes for the full-size Reese’s you spied earlier.)
Pumpkin Oatmeal Bake. Reese’s Peanut Butter Cups. Glazed Donuts. Cider and Chili. Happy haunting!
Ingredients
- 2 eggs
- 1 14-ounce can full-fat coconut milk
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 cup steel-cut oats
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. each cloves and nutmeg
- pinch of salt
- 1 tsp. vanilla
- 1/2 cup crushed walnuts and/or pecans
Instructions
- Preheat oven to 375 degrees.
- In large mixing bowl, whip eggs and stir in coconut milk, pumpkin and maple syrup.
- Add oats, baking powder, spices, vanilla and salt. Stir well to combine.
- Grease a 9x9 pan (or similar sized pan.)
- Bake 35 minutes. Sprinkle nuts on top and bake another 10-15 minutes, until nuts are browned and knife comes out fairly clean.
- Serve hot or cold with maple syrup.
Notes
*Stir this together the night before and just bake it in the morning. If you're comfortable leaving eggs at room temperature, just put it in the oven and program it to bake while you sleep! Or, refrigerate it overnight and then bake in the morning.
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