Pumpkin & Plum Snickerdoodle Baked Oatmeal Pie.
Oh, you know, just me which ANOTHER baked oatmeal recipe.
It’s just that make-ahead breakfasts make my life so easy in the morning. Not having to prep anything for breakfast makes me less late to work, which is good.
I love taking time to prep myself breakfast in the morning, but Monday-Wednesday I never have time. Like I don’t even have time to do my hair. So everyday my hair goes into a ponytail. Well, it’s not a ponytail. It’s more like a low bun that I tell myself looks more adult than a ponytail. And it’s not a ponytail because it doesn’t involve a fluffy, colorful scrunchie.
I’m sure I could make time to do my hair, but I would much rather sleep until the last possible moment and grab breakfast to-go as I head out the door. And I’m quite over overnight oats, so baked oatmeal is my current thing. (because I said this, this probably means that tomorrow i’ll be back to overnight oats being my current thing.)
I really like the pumpkin in this. I don’t like pumpkin for it’s taste, it’s more for the texture it gives things. It makes things super not-dry, which is a great characteristic to have if you are a baked oatmeal. Or a person.
So the inside of this baked oatmeal…I used plums. You don’t have to use plums. I feel rather blah about plums, but I decided to give them another go here. The verdict is…i still feel meh about plums. If I made this again I’d probably use peaches, berries or apples. Yep. But I would fo sho still add the snickerdoodle topping.
I mean, do you like plums? They are my least favorite fruit. I try to like them. I DO! It’s just not meant to be.
Other than this recipe, I also made some eggplant enchiladas this week. I left the skin on the eggplants pieces, roasted them up until crisp and then put them in an enchilada filling with beans, cheese and salsa. We had them for dinner two nights ago and then I had them for lunch yesterday. And holy smokes. I think it was way too much fiber. I won’t be making them again. Last night for dinner I sought out something fiber-less. And after we got some ice cream. I spent 10 minutes debating if I wanted to get out of my pajamas (i was in my pajamas at 7pm) to go to the grocery store to get the ice cream. I ended up going. It was the right choice.
All that to say, don’t make eggplant enchiladas. They have too much fiber and will make you feel less than ideal.
Instead, you should make pumpkin & plum snickerdoodle baked oatmeal pie. (Andrew likes to make fun of my ridiculously long recipe titles. To that I say, “whatev.”)
I’ve been slicing a slice of this and slathering on some peanut butter. Then I pair it with an iced latte (per usual). You could eat it warm or cold, but because it is a bazillion degrees outside…I eat this cold.
It’s weird because it’s like fall/winter flavors, but when you serve this cold with an iced latte it screams summer.
Pumpkin & Plum Snickerdoodle Baked Oatmeal Pie
Yield: 1, 9" pie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 1/2 cups oats
3/4 cup canned pumpkin puree
1 large egg
1 cup milk
1/4 cup honey
2 1/2 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon vanilla
1 teaspoon cinnamon
scant 1/2 teaspoon baking soda
1/4 teaspoon salt
thinly sliced plums
1 teaspoon cinnamon
1 teaspoon sugar
Preheat oven to 350ºF. Mix together all oatmeal bake ingredients in a bowl. Grease a 9" pie dish. Pour half the oatmeal batter in. Layer on the thinly sliced plums. Pour on the remaining batter and spread to the edges. Mix together the cinnamon-sugar topping. Sprinkle over the oatmeal bake. Bake for 30ish minutes. DONE.