Hey-o! Pumpkin season is here!
I'll admit it: I'm guilty of indulging in pumpkin-spice everything.
My favorite? Pumpkin pie on Thanksgiving, duh!
I love the creamy, richly spiced flavor of the pumpkin filling and the flaky, tender crust. Topped with a little whipped cream, it's perfect.
Since I can't have pumpkin pie EVERY day, I decided to replicate the flavors in this delicious pumpkin baked oatmeal.
This recipe really couldn't be any easier.
You basically:
- Mix oatmeal, pecans, and golden raisins with a lightened-up version of pumpkin pie filling (milk instead of heavy cream, less sugar).
- Pour it into a greased baking dish.
- Bake for about 40 minutes.
Pop it in the fridge after it cools and you've got easy oatmeal breakfasts for the rest of the week.
Simply scoop out your portion and enjoy as is, or, if you're feeling adventurous, you can warm it in the microwave and top it with vanilla yogurt or a splash of milk.
Oh, and of course, I couldn't resist bumping up the nutritiousness by sprinkling in some ground flaxseed.
It doesn't change the taste or texture at all, yet it adds an additional gram of fiber per serving!
You won't believe that oatmeal can taste this good.
It's like pumpkin pie for breakfast!
PS - If you dig this recipe, you'll probably also love my Apple Cinnamon Baked Oatmeal or my (even simpler) Raspberry Greek Yogurt Oatmeal,
Recipe
High Fiber Pumpkin Baked Oatmeal
Equipment
Ingredients
- 2 cups old fashioned rolled oats, gluten free, if needed
- ⅓ cup brown sugar, packed
- 1 cup pecan pieces
- ¾ cup golden raisins
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ cup ground flaxseed
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted salted butter
- 15 oz can pumpkin puree
- butter, oil, or cooking spray for greasing baking dish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized bowl, mix together the dry ingredients (oats, brown sugar, pecans, golden raisins, baking powder, spices, flax, and salt).
- In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
- When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
- Grease the bottom and sides of an 8x8 glass baking dish with butter, oil, or cooking spray. Pour the oatmeal mixture into the baking dish & use a spatula to spread evenly throughout the dish.
- Bake in the oven for about 40 minutes, until the oatmeal has risen, firmed up, and looks beautifully golden brown.
- Remove from the oven and let rest for a few minutes to cool. Cut into squares and enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.
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