Baked Pumpkin Oatmeal
- Lynn Dugan
- Dec 4, 2017
- 1 min read
Pumpkin is a perfect fall ingredient. It is full of nutrition (vitamins A & C and fiber) but the flavor is what is most appealing. Here it is celebrated in a delicious baked oatmeal. I made this for the first time over the weekend for my family and our out-of-town guests. It was enjoyed by all! In fact, all eight servings were almost gone before I realized I needed a photo. Lucky to have captured the remaining final bites with this pic!
Baked Pumpkin Oatmeal (serves 8)
1- 15 ounce can pumpkin puree
1/2 cup brown sugar
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1-1/2 cups milk
3 cups dry old-fashioned oats
1/4 cup each: slivered almonds, golden raisins
Preheat the oven to 350 degrees. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, spices, salt and baking powder (aka the fist seven ingredients) Whisk in milk and vanilla.
Using a mixing spoon, incorporate the oats into the pumpkin mixture. Mix in raisins and almonds until evenly distributed. Coat a 9x13 baking dish with cooking spray. Pour the mixture into the pan and bake for 30-35 minutes until center is set and edges are lightly browned. Serve with vanilla yogurt (or plain yogurt and maple syrup). Enjoy!
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