Happy Halloween, friends! What’s more festive than starting a fall day with pumpkin baked oatmeal? I love that this isn’t in-your-face-pumpkin, if you’re not normally a fan, but instead a delicious blend of spices and topped off with caramelized bananas. Canned pumpkin is a great, healthy baking substitute year-round and replaces oil in a recipe at a 1:1 ratio.
I made this Sunday morning and it was SO good, easy and ready in under 40 minutes. Brian and I both poured a little almond milk on the bottom of our bowl and drizzled a little maple syrup on top for the perfect finishing touch. It reheats well, so make it on a weekend and you’ll have breakfast for the week!