Since we’re putting pureed pumpkin into everything nowadays, I decided to put it in my Simple Baked Oatmeal recipe as well. It was awesome! I think it tastes better than the original actually. My 1 year old eats it all up. So glad I can add some vitamins to our diet and have it taste good too! You can make this more tasty… but also more fattening by replacing the applesauce with melted butter and increasing the amount of brown sugar.
I almost always double this recipe and just reheat the leftovers for 2-3 days.
- 2 cups old fashioned oats
- 1 tsp baking powder
- 1 tsp. pumpkin spice (or ½t cinnamon, ¼t cloves and ¼t nutmeg
- dash of salt
- 1 and ¾ cup milk or almond milk
- 1 tsp vanilla
- 2 eggs
- Topping: ¼ cup brown sugar
- Spray a 7x11 casserole dish with cooking spray. Or a 2 qt. dish.
- Preheat oven to 375 degrees.
- Add the oats, baking powder and spices to the oatmeal in the casserole dish. Use a fork to stir.
- Add the milk, vanilla and eggs a large bowl and whisk together. Pour on top of the oats in the dish and stir well with a fork.
- Put it into the oven until the center is set and not jiggly - about 30-35 minutes.
- Add brown sugar on top! Feel free to add pecans, maple syrup, walnuts, etc.
Baked Pumpkin Oatmeal
yields 3 servings
1 1/2 cup quick oats or old-fashioned oats
1/8 cup brown sugar
1/2 cup milk (I used skim)
1 Tbs. applesauce
1 tsp. baking powder
scant 1/2 tsp. salt
1 tsp. vanilla
1/4 tsp. cinnamon
2 dashes: ground nutmeg
1 dash each of: ground cloves and ground allspice
1/2 cup pureed pumpkin for strong pumpkin flavor (if you want a less flavor, use 1/4 cup)
1/8 cup brown sugar
warm milk (optional)
To Make in the Oven in the Morning:
1. Preheat oven to 350 degrees. Mix all the ingredients together in a 1 1/2 qt. ceramic bowl/casserole bowl for 3 servings. Use a 2 qt. ceramic bowl/casserole bowl like Corningware or pyrex for 6 servings.
2. Top with 1/8 cup brown sugar. Put in oven for 15-20 minutes and you’re done! Easy-peesy. Add warm milk to top if you like.
You could use a 9×9 for the 3 servings or 9×13 for 6 servings. I don’t like the corners getting hotter than the middle in a meal like this though, so that is why I use the round Corningware.
You can use 1/2 tsp. of pumpkin pie spice to replace the cinnamon, nutmeg, cloves and allspice.
You could top this with chopped pecans or craisins for added texture.