This is our family’s newest breakfast kick.  I posted not long ago about another baked oatmeal that we have made many, many times.  Now that fall has arrived, a pumpkin version seemed a necessity.  This recipe uses a combination of old-fashioned and steel cut oats, giving it a nice hearty texture.  Caramelized bananas are layered underneath the oatmeal before baking.  They may seem like an odd combination with the pumpkin but they are actually very good.  I haven’t tried it yet, but I’m certain some caramelized apples would be a wonderful and possibly even better addition.

Andrew especially loves this for breakfast, and requests it almost every weekend.  This does make a lot of oatmeal but it just happens to be the perfect amount to feed our family for one weekend breakfast as well as my own breakfast for several days afterward.  I mix in a little extra milk when I reheat the leftovers and they taste great.  This comes together quickly and easily and the hardest part is waiting for it to finish baking.  We try to make the most of the wait by enjoying some Sunday morning finger painting, playing with toys, reading or cuddling.  Today may be Monday, but we’re already looking forward to the weekend :)