Preheat oven to 350°F., and spray an 8x8-inch (or 9x9-inch) baking dish with nonstick spray.
In a medium bowl, combine the oats, sugar, raisins, spices, and salt.
In a separate bowl, whisk together the pumpkin puree, milk, eggs and vanilla extract. Add the liquid ingredients to the dry ingredients; whisk until combined. Pour into the prepared dish..
Bake for 30 minutes, then sprinkle the crumbled cereal on top, pressing gently into the baking oatmeal. Return the pan to the oven and bake an additional 20 to 30 minutes, until the oatmeal feels set and firm.
Serve warm with plenty of warmed syrup
Notes
This recipe is gluten-free adaptable. Make sure that the following ingredients are gluten free versions of: oats, vanilla extract and syrup, and leave off the cereal topping (or use a gluten free cinnamon cereal alternative).
This recipe is best when eaten the day it’s made. You can save leftovers overnight in the refrigerator. The crumbles won’t stay crunchy overnight, but you can sprinkle some more on, heat it up and drizzle with warm syrup.