Pumpkin Spice Latte Baked Oatmeal

Celebrate Fall

How are you celebrating the first day of fall?

We dove head first into the most anticipated drink of the season. Hashtag PSL.

The girls tried their first Pumpkin Spice Latte on the way to school yesterday. Of course, we’re still blasting the air-conditioning and sporting flip flops in Austin. But, we had to mark the day with the taste of fall. The verdict? They liked the idea of fall’s famous flavored coffee drink better than the actual taste.  Although I was shocked when Ellie bounced down the stairs this morning and asked me to make her a latte just like mine. (Peek at her first cup of morning java on instagram!)

All four kiddos gave two thumbs up for the new PSL inspired breakfast dish I made over the weekend. Fall brings the flavor of pumpkin, but in our house, the season also means sleep-overs and house guests. The weekends are full and I’m never sure how many kids will end up staying the night. Or who will pop into town for a football game. A full house makes this mama very happy.

Easy Breakfast for Family & Guests

Greet your kiddos or overnight guests with fall’s most anticipated flavor baked with oatmeal for a delicious morning breakfast. Cinnamon, nutmeg, and ginger mixed with a hint of instant espresso makes this stir and bake dish a new fall favorite. Slice the baked oatmeal into smaller squares and you have a tasty dish for a casual brunch or coffee at the Turquoise Table with friends.

No matter how you slice it, you’ll get three cheers for Pumpkin Spice Latte Baked Oatmeal.

Happy fall, y’all.

Pumpkin Spice Latte Baked Oatmeal

Print Recipe

Fall’s most anticipated flavor — the Pumpkin Spice Latte — served as baked oatmeal for a delicious morning breakfast.

• Category: breakfast

Ingredients

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• 2 cups old fashioned oats (Bob’s Red Mill for gluten-free)
• ¼ cup brown sugar
• 3 teaspoons instant espresso powder
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 egg, slightly beaten
• 1 ¾ cup milk
• ½ cup canned pumpkin
• ¼ cup butter, melted
• 1 teaspoon Mexican vanilla

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Instructions

1. Preheat oven to 350 degrees. Grease an 11×7-inch baking dish.
2. In a large bowl add oats, sugar, espresso powder, baking powder, cinnamon, nutmeg, ginger, and salt. Stir to combine.
3. In a separate bowl, add egg, milk, pumpkin, melted butter, and vanilla. Whisk together until combined. Pour into dry ingredients. Stir all ingredients together until just combined.
4. Pour into prepared baking dish and bake for 25-30 minutes. Serve warm with whipped cream, if desired.