Thanksgiving is literally right around the corner so when I woke up Sunday morning, I knew I wanted to make a festive breakfast that would put me in the holiday mood… Of course you know what that means?  Pumpkin & spices are involved… It’s just a necessity at this time of year

It’s also been a while since I had regular oatmeal (I know, the horror!)… I’ve been on a kick with oatmeal muffins lately simply because I can make a huge batch, freeze, them and stick one in the fridge the night before for an easy & quick breakfast on the go…

So, I opted to make baked oatmeal ~ pumpkin style!  However, this is not your ordinary oatmeal… The stars of the show are oatmeal, pumpkin, & Chobani 2% plain yogurt…  I recently received some of Chobani’s new 32 ounce containers (Disclaimer:  I received these for free to sample & test out!) and was itching for a way to test it out in the kitchen… The yogurt is what I used as a non-traditional sub for the eggs… And you would have no idea because it was super moist, chewy, and yummy… truly a yummy success in the kitchen!  If you are interested in checking out how to use Chobani more in the kitchen, then check out their awesome recipe/how-to site.  I got some great ideas on how to spruce up a few Thanksgiving recipes that I am planning on making.

Pumpkin Baked Oatmeal

• 3 C old fashioned oats
• 1/2 C Ground Flaxl
• 1 tsp baking powder
• 1 tsp salt
• 1 T pumpkin pie spice
• 1 T cinnamon
• 3/4 C canned pumpkin
• 1 T vanilla extract
• 1 1/2 cups 1% milk
• 1/3 Cup Chobani Plain or Vanilla yogurt (I used 2%)
• Sliced almonds, walnuts, etc – whatever you prefer!

Preheat oven to 350 degrees.  Spray a 8×8 baking dish (or similar size) with nonstick spray.  Combine oats, cinnamon, pumpkin pie spice, salt, baking powder, and flaxseed.  In a separate bowl, combine milk, pumpkin, and yogurt until all incorporated.  Combine both the dry with the wet ingredients.  Spread the mixture into the baking dish.  Bake for 15 minutes.  Spinkle sliced nuts on top of baked oatmeal and place back in the oven to cook for an additional 5-7 minutes.  Serve warm and top with additional yogurt, nuts, or maple syrup for a hint of sweetness!

Note:  I left a little spot free of nuts so I could give some to Baby E (in case you are wondering!!)

I now know what I will be making for Thanksgiving Day breakfast, maybe I’ll even slip some grated carrots in there for an extra veggie boost!