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. pumpkin pie breakfast bake .

Pumpkin pie isn’t only for Thanksgiving anymore! With this dessert inspired breakfast bake, you can enjoy a fall-time favorite any day of the year.

Ingredients (serves one)

  • ¼ cup rolled oats
  • 2 Tbsp. oat bran
  • 2 Tbsp. flour of choice (I use spelt)
  • ¼ tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • pinch of salt
  • ¼ cup vanilla almond milk
  • ½ Tbsp. maple syrup
  • ½ tsp. vanilla flavor
  • ¼ cup canned pumpkin


  1. Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
  2. In a medium bowl, combine oats, oat bran, flour, baking powder, spices, and salt.
  3. In a different bowl, combine pumpkin, almond milk, maple syrup, and vanilla.
  4. Add wet to dry, gently stir to combine, and transfer to prepared ramekin.
  5. Bake for 25 – 30 minutes, and allow to cool before adding toppings of your choice.

Happy Eating!

3 Comments leave one →
  1. June 2, 2011 7:34 am

    Mmm… this looks so good! I might have to bust out one of the cans of pumpkin I’m hoarding so I can try this.

  2. runsingteach permalink
    July 31, 2011 7:30 am

    We made this this morning and topped it with maple butter. So delicious. (also, we could only find pumpkin pie filling so I just reduced the nutmeg and cinnamon)


  1. . WIAW… round four . « . running with spoons .

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