Might possibly be risking it and posting this a little too late for a “Thanksgiving leftovers” idea. But who knows maybe you still have some leftover pie in the fridge and are debating with yourself wether or not it belongs in the trash.
Or one day down the line you may find yourself with leftover pie from some occasion and need something substantial to do with it. Either excuse works for this recipe. In fact this recipe may either be the greatest or worst idea I ever had. I mean after a night or two of overdosing in pie you would think our body’s don’t need any more of that sugar…
Oh well. There is oatmeal involved in the recipe so that automatically makes it healthy. I’m a huge fun of combing something decadent with something healthy. That way you’re getting a good balance and allowing yourself to enjoy the sinful stuff in moderation. Life is all about that. If you love pie, you should eat it. Never deprive yourself. Just don’t go overboard either…
I find that the healthiest I feel is when I eat in moderation. If I deprive myself of soemthing I want for too long, I go insane when I have it. Like can’t stop eating it. That’s not healthy or allowing balance. I love desserts, I love chocolate and I love homemade baked goods. A little everyday isn’t going to kill you. Plus, with this balance, I don’t feel compelled to eat a whole cake when I’m given one. A slice gets the job done. Or two…
Anyways, enough with the rambling. Point is, I wasn’t going to just throw out that delicious pumpkin cheesecake my aunt made on Thanksgiving. I took the leftovers home for a reason. I decided I wanted to get a little creative with it though. We all love dessert at breakfast right? And I know my fellow food bloggers are just as big of oats fan as I am so then it hit me. Cheesecake in my oats. Baked. Warm. Sweet. Deliciousness. How else would you want to start off your day?
I found a recipe awhile back for pumpkin pie casserole. Sounded kind of odd, but when I looked it over it sounded perfect for a Thanksgiving leftover idea. So simple to. I love baked oatmeal. Combining a baked oats recipe with leftover cheesecake seemed too perfect. And it was scrumptious. Who says we can only eat the cake on Thanksgiving? I read so many “health” articles that try to give advice on the days after Thanksgiving and how to get back to a healthy state. Um, that doesn’t sound right to me.
You should always be in a healthy state. Always have a healthy mentality towards eating. With that comes not depriving yourself, eating a little of the sweet stuff everyday so you don’t go insane. My advice to you is to not throw out that pie the next day. Eat it, enjoy it, get creative with it and be happy.
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Pumpkin Cheesecake Oatmeal Casserole
Ingredients
- 2 cups rolled oats
- 1.5 cups unsweetened vanilla almond milk
- 2 egg whites
- 1/4 cup pumpkin puree
- 2 cups leftover pumpkin cheesecake or pumpkin pie (chopped)
- 1/2 tsp baking powder
- 1/2 tsp each: cinnamon, pumpkin pie spice
- 1–2 Tbsp sweetener of choice (maple syrup, stevia, brown sugar, etc)
Instructions
- Preheat oven to 375 degrees fahrenheit. Mix together dry ingredients and gently whisk in wet ingredients, except for cheesecake/pie. Once well combined, fold in pumpkin cheesecake pieces. Mine ended up just al blending together, which is fine.
- Make sure to save some of the pumpkin cheesecake pieces to crumble on top as a streusel. I saved most of the crust for the streusel, which worked great. Pour mixture into a greased baking dish* and spread out evenly. Crumble the streusel on top, place in the oven and bake for 30 minutes.
- Serve warm and top with vanilla greek yogurt, maple syrup, or crumbled into almond milk.
Notes
- This recipe can work for any form of leftover pie, not just for a Thanksgiving leftover pumpkin. You could use apple pie, chocolate cream, banana cream, pecan, etc. Just omit the pumpkin puree from the recipe.
- I aso used a 9×12 baking dish which worked fine. It made for thinner pieces. If you prefer a thicker piece, try an 8×8 baking dish.
