pumpkin oat casserole

Surprisingly perfect. The kind of recipe you don't know you need.

This is my brunch offering for fall. The whole way through! It’s satisfying and comforting.

If I had come up with the recipe before its publication, it 100% would have made it into Plant-Based Delicious.

It started as a scrappy recipe to use up the can of pumpkin puree I had left over after making the Pumpkin Cheesecake and ended as a new family favorite.

I took a bite. “Oh! This is really good.”

Bernard took a spoonful. “Wow, love that!”

George, my 2-year-old, ate it for his morning snack every day until there was none left.

I don’t often work on pumpkin recipes. Canned pumpkin, although convenient, isn’t an ingredient I stock all year round but this spontaneous triumph is reason enough to keep a few cans in my pantry.

It’s the kind of casserole you make on a Sunday morning and leave hanging out on the counter until mid-afternoon, everybody stealing a bite as they move through the kitchen.

It’s also delicious reheated and served as dessert with soy ice cream.

There’s just something about it, it’s really good (I can’t help myself from saying really!). It’s not overly unique or fancy or Instagram-worthy but it’s homey and cozy and ideal for sharing.

Did I mention it was easy?

I think you’re going to love it. Really love it!