2 and ½cupsrolled oats also called "old fashioned oats"
½cuplight brown sugardivided in half
½teaspoonpumpkin pie spice
1 and ½cupspumpkin puree not pumpkin pie filling!
¼cupchocolate chipsfor topping
Preheat the oven to 350 degrees F. Spray an 11 x 7 or similarly sized baking dish with nonstick cooking spray.
Using a wooden spoon, stir together the dry ingredients in a medium mixing bowl: rolled oats, ¼ cup light brown sugar, cinnamon, pumpkin pie spice, salt. Stir in the pumpkin, milk and vanilla extract.
Pour the mixture into lightly oiled baking dish. Top with remaining ¼ cup brown sugar. Bake for 35-40 minutes, or until the oatmeal pulls away from the edges of the baking dish. A knife or toothpick inserted in the center should come out clean.
Enjoy topped with additional cinnamon, chocolate chips, and a splash of milk. Add chocolate chips immediately after removed oatmeal from the oven.
Milk: I use unsweetened soy milk but any milk will work.
Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave with a splash of milk for 45-60 seconds, or until warmed through.