Pumpkin Pie Oatmeal

Fall and it's flavors thrill me! If I didn't have other palates to satisfy, I could quite easily eat squash everyday. When Money Saving Mom posted a link to Pumpkin Pie Oatmeal I got so excited! The recipe didn't call for too much sugar which is great for the frugalista in me, because it's not to expensive to switch things up. I also had cooked butternut squash in my freezer that I knew was an easy replacement for pumpkin.

My Modified Recipe:

1 cups oats
3 tbs honey
3/4 tsp cinnamon1/4 tsp allspice
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup of pumpkin (or pre-cooked butternut squash)
3/4 cup of milk

Topping:

1/4 cup pecans, chopped

2 tsp butter, softened

1 T honey

- Preheat oven to 375 degrees F. Grease a Pyrex (or other baking dish)
- Combine the oats, honey, cinnamon, allspice, nutmeg and salt in a medium sized bowl. Stir well. - - In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly.

- Pour the pumpkin mixture into the oats. Stir until combined.
- Bake at 375 degrees F for 10 minutes.
- Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and honey.

- After the oatmeal has baked for 10 minutes, remove baking dish from oven, and sprinkle the topping mix over the oatmeal.

- Bake and additional 7 minutes.
- Cool for 5 minutes before serving.

- The oatmeal reheats very well so it could easily be a make-ahead-breakfast.

Cost:

1 cup oates: $.30

Honey: $.25

Can of pumpkin (if purchasing): $1

-or- butternut squash: $.50

Spices: $.15

Total: $1.20-$1.70

(Side note: I continue to pursue a grain-free lifestyle for myself - though recipes like these quickly become an exception. However, as you can see on my menu, there is usually a grain in some form planned for one meal each day for my family.)