What happens when you take two of my favourite breakfasts and put them together in one 8 x 8 pyrex? Deliciousness, that’s what.
Baked oatmeal is not a new breakfast idea to this blog – we’ve given you a pumpkin cranberry version and a peanut butter apple variety as well. But I live by the motto that one can never have too many baked oatmeal recipes at their disposal – don’t you agree?
This fall version differs from our previous two as it is prepped the night before so the oats have time to soak up all the maple and pumpkin flavoured liquid. This leads to a denser square of baked oats. And wouldn’t you know, this recipe also happens to be vegan, if you’re into that sort of thing.
Overnight oats and baked oatmeal, a match made in breakfast heaven!