Vegan leftover pumpkin pie baked oatmeal

Before I introduce you to this lovely breakfast, let me talk about some serious business for a second. “Serious business” connoting money. “Money” connoting...well...ads.

Yep. Last week, as I was browsing through my Blogger dashboard, checking stats and comments and such, I noticed that I was eligible to apply for Google Adsense. This is a common advertising program which you have probably seen somewhere during your internet travels. Apparently, regular folks like myself can make use of the platform by installing ads on their very own blogs with no startup cost and hardly any work besides the inevitable sacrifice of our personal information (full name, address, etc. etc.). It’s almost too easy.

Ah, look! Money! source

So I signed up. What does that mean?

It means that very soon, I’m going to struggle briefly and painfully with the button-clicking necessary to install these ads, and they will appear on this webpage. You might notice them. You might not, if you use Adblock. Most importantly, I hope you don’t mind. The revenue generated from this little endeavor will be so tiny that I might even take them off after a month or so. Four bucks? Four cents? Is it worth it? I won’t know until the end of this experiment.

So just hang with me here. Let me know if anything seems off in this corner of the internet.

That’s that. Now let’s talk about oatmeal. Specifically, oatmeal stuffed with leftover dessert.

I SEE NOTHING WRONG WITH THIS.

I’ve never before tried baked oatmeal, but after this experience I can confirm that it is very delicious, almost reminiscent of an oatmeal cookie with proper sweetening, and a wonderful way to use up those extra slices of pumpkin pie. Or, if you’re like me, the entire pie that you made but did not eat because it didn’t come out as perfectly as you would’ve liked, even though it tasted okay, and which has been languishing in the dining room for a couple days now and yeah you should probably use it up somehow.

That’s why I made a giant 9 x 13 batch of pie-stuffed oatmeal. 

Tis a worthy breakfast.

I first found this recipe on Oh She Glows a while back and saved it—not in a bookmarks folder, but in that little corner of my mind that is mostly composed of buttercream and cake recipes. When the right time struck, it came roaring back and forced its way out into my kitchen. You can see the result right here.

How is it? The spice is perfect, I’d say. We love cinnamon in this family, so we don’t skimp. I also found it to be nice and chewy, like an oatmeal cookie (as I said). Topping it off with a bit of maple syrup and milk made all the difference.

I know leftover pie is a rare thing— but if you have some, give this a chance. Here’s the recipe.

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Vegan leftover pumpkin pie baked oatmeal

Adapted from Oh She Glows

Makes one 9 x 13 inch pan

Ingredients

320 grams • rolled oats • 4 cups

42 grams • ground flaxseed • ¼ cup plus 2 tablespoons

8 grams • cinnamon • 1 tablespoon

2 grams • nutmeg • 1 teaspoon

2 grams • ginger • 1 teaspoon

4 grams • kosher salt • 1 teaspoon

4 grams • baking powder • 1 teaspoon

976 grams • nondairy milk • 4 cups

160 grams • maple syrup • ½ cup

About 5 cups chopped leftover pumpkin pie

Instructions

Preheat oven to 375 degrees. Grease one 9 x 13 inch baking pan; set aside.

Set chopped pumpkin pie aside in a medium bowl. In a large bowl, whisk together oats, flaxseed, cinnamon, nutmeg, and ginger. Pour in milk and maple syrup; stir well to combine.

Pour oat mixture into baking pan. Stir in pumpkin pie pieces. Bake for about 30 minutes or so, or until the top is dry and lightly browned. Serve with a bit of maple syrup and milk.

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Dessert for breakfast at its best.

I imagine you could easily make this the night before and bake it in the morning for a nice hot breakfast. Big-batch baked oatmeal is surprisingly easy when you portion out tasks like that.

On a related note, here are two other baked breakfast recipes that you may enjoy. All perfect for brunch.

Ah, I remember the days of fresh blueberries.

Baked French toast topped with blueberry crisp—totes healthy and totes delicious.

Fuck now I want to go to Finland. *cries*

Finish baked pancakes with blueberry chia compote—because the Finns are big on those chia seeds, amirite?

That's all for today folks! Again, let me know if you notice anything distressing going on with this blog ad-wise!