Saturday, September 24, 2011

Oatmeal Pumpkin Breakfast Casserole

Make a pumpkin filling using the previous Honey Pumpkin Pie Filling recipe. Mix up a batch of oatmeal crisp crumb topping:

1/2 cup butter, softened
1 cup whole wheat flour
1 cup slow cook oats
1/2 cup brown sugar

Whisk the butter, flour and sugar into crumbs. Add the oatmeal.

Pour your pumpkin filling into an ungreased casserole dish. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake another 20 minutes. Remove from the oven and sprinkle the oatmeal topping onto the partially set pumpkin pudding. Return to the oven and bake another 25-30 minutes. Cool. Serve plain or with a dollop of whipped cream.

This dish can be used as a dessert, but at our house we use it as a has eggs, milk, and oatmeal which are all breakfast which are regular breakfast items. So, that's how I justify dessert for breakfast while eliminating regular desserts!

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