Baked Pumpkin Oatmeal recipe
A tasty fall breakfast that you can make ahead, this Baked Pumpkin Oatmeal is a bowl of comfort with every bite. Serve it warm and enjoy the delicious pumpkin spice flavors of the season.
Servings: 8 servings
- 2 cups pumpkin puree
- 1 1/2 cups whole milk
- 2 large eggs
- 1 tbsp. vanilla extract
- 1/2 cup light brown sugar
- 2 1/2 cups old fashioned oats
- 3/4 tsp. baking powder
- 1 tsp. pumpkin spice
Preheat oven to 350 degrees Fahrenheit.
Grease a 9" x 13" casserole dish with nonstick spray.
Whisk all ingredients together until combined.
Pour batter into the prepare pan.
Bake covered for 15 minutes. Then, uncover and bake for an additional 40-45 minutes. Oatmeal will be firm, but moist.
Serve this warm or cool-either way is good!
Nutritional values may vary and are meant to be a guide.
This keeps for 3 days in the fridge when stored in an airtight container.
1/2 cup of walnuts, pecan, or almond can be added for a lovely flavor or enhanced texture.
Serving: 1g | Calories: 223cal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 47mg | Potassium: 360mg | Fiber: 4g | Sugar: 18g | Vitamin A: 9674IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg