It's no secret that fall is my favorite season. Fall is the embodiment of warmth, love, and coziness. With the brisk air comes scarves, boots, and warm beverages. With the low sun and burnt skies come pumpkins, apples, and color-turned leaves. With the counted days come Thanksgiving and the Christmas season. I am absolutely in love with what fall brings but this post is to highlight the revered pumpkin.

Anthony was in town this weekend and last night, we made a hearty dinner together. He was in charge of the steak and cauliflower/mashed potatoes. I was in charge of the caramelized onions, sautéed mushrooms, and blue cheese sauce. Together we had a fabulous cold-weather meal accompanied by some red wine.

This morning, Anthony had to head out earlier than usual so, I got up early and headed into the kitchen. I have been craving fall and everything that comes with it, even though it's currently 80 degrees outside of my apartment. Driven by that craving, I made this pumpkin oatmeal bake.

I got my inspiration from a recipe I stumbled upon on Pinterest (as per usual). If you know me, you know that I typically don't like to follow recipes because I like to put my own twist into it. So, I swapped out and added a few things to that recipe to make my own pumpkin oatmeal bake!

Ingredients:

• 1 15 oz can of pumpkin purée 
• 1/4 coconut sugar or brown sugar
• 1/4 cup of real maple syrup
• 2 large eggs
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp of vanilla extract
• 2 cups of unsweetened vanilla almond milk 
• 2 cups of dry old-fashioned oats