November has always been one of my favorite times of year: (usually) it’s still warm enough to enjoy the outdoors for more than a few minutes, fall decorations still up, and it ends with a whole lot of food! Thanksgiving, in my opinion, is one of the best holidays of the year. It’s like Christmas, but without the added stress of presents and multiple holidays throughout the season. :)
The best part of Thanksgiving, though, has to be pumpkin pie. Let’s face it, who doesn’t want to gobble up a slice every day of the month leading up to Thanksgiving? While that would be great for my taste buds, it would not be so great for my waistline. Naturally, I had to think of a way to remedy that.
Pumpkin Pie Breakfast Bake has all the delicious flavor of your traditional pumpkin pie, but made with extra nutrition of Oat Bran and no added sugar! I call that a win-win!
- 1 cup Hodgson Mill Oat Bran Cereal
- 1 15 oz. can pumpkin puree
- 1 3/4 cup milk
- 1 Tbsp. honey
- 1 Tbsp. maple syrup
- 1 egg, beaten
- 1 3/4 tsp. pumpkin pie spice
Preheat oven to 425 degrees.
Combine all ingredients in a mixing bowl whisk together.
Pour into an oven-safe 9 inch pie dish or square baking dish.
Bake for 50 min or until the edges are browned and a knife comes out clean when inserted.
Let cool 5 minutes, serve warm with maple syrup or whipped cream.
Notes: Quinoa is a great substitute for this dish is Oat Bran is not available.
You can find Pumpkin Pie Breakfast Bake and other recipes from Hodgson Mill by visiting the Recipes page.