by Laura Falin posted in Life & Home

I love having out-of-town guests for the holidays.
I'm not like this mom (mostly because I don't have it together enough to clean that far in advance). So, I'm sorry but if you visit, you get a mildly clean-ish house and you may have to come grocery shopping with me.
But I do like to have a nice breakfast. Breakfast is my jam. We'll hang out in our jammies, you and I, with kids running all over the place, and we'll have a special breakfast of some sort and drink way too much coffee (if it's a weekend, we might spike it), and we'll catch up on what's been going on since I saw you last.

This pumpkin baked oatmeal breakfast is a great one because you can make it up ahead of time and then just reheat it for a few minutes in the morning. No one has to wait for 45 minutes to eat or anything. Make it for Thanksgiving guests...or even Christmas guests. There's no rule that you have to stop serving pumpkin when November ends.
Ingredients:

2 1/2 c oats
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp vanilla
1 1/2 c milk
1 15 oz can pureed pumpkin
1/2 c raisins.

Directions:
Preheat oven to 375°
Mix dry ingredients together in a bowl. Set aside. In a separate bowl, whisk together vanilla, milk, and pumpkin. Pour pumpkin mixture into dry ingredients and stir until combined. Add raisins and stir just until they're mixed in.
Pour oatmeal into an 8"x8" pan. Bake at 375° for 40 minutes or until oatmeal is ...