thepioneerwoman4.4
Baked Pumpkin Oatmeal
If you’re looking for a breakfast idea that’s full of fall flavors and also easy and quick, let me introduce you to Baked Pumpkin Oatmeal.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
At least ⏱️ 30 minutes before making the oatmeal (and up to the day before), line a mesh sieve with cheesecloth. Place pumpkin puree inside and let drain. Press the pumpkin occasionally with a spoon as it drains.
2
Grease an 11x7-inch pan. Preheat oven to 350ºF.
3
Stir oats, sugar, baking powder, salt, and spices. Squeeze cheesecloth to remove excess pumpkin water and place 3/4 cup strained pumpkin in another bowl. Add milk, eggs, butter, and vanilla to the pumpkin and whisk until smooth.
(15 Oz. Size) Pumpkin Puree1 canEggs2
4
Stir both mixtures together until combined. Pour into prepared pan. Bake for ⏱️ 35 minutes or until oatmeal is firm and resembles a snack cake.
5
Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.
6
Leftovers may be covered and rewarmed in the microwave. For one piece, ⏱️ 40 seconds at 80% power is sufficient. Try it cold or room temperature on day two as well!
Nutrition Facts
calories
308 Calories
fat Content
10 g
fiber Content
5 g
sugar Content
26 g
sodium Content
306 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
59 mg
carbohydrate Content
45 g
saturated Fat Content
5 g
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