Baked Pumpkin Oatmeal

by | Mar 5, 2013 | Breakfast & Brunch | 0 comments

We’re creatures of habit. Luckily, Dave and I can eat the same meals for a while before becoming bored. Lately, we’ve been on a baked oatmeal kick. I make a pan of it that makes six servings and we have a quick, healthy breakfast for three days.

I also use my blender to speed up the mixing process. Canned pumpkin varies in consistency. Sometimes it is very thick and hard to mix by hand. A quick spin in the blender makes mixing and clean up a breeze.

The recipe below will make six small servings. If you eat more in the morning, you can supplement with some more fruit, some extra plant protein, or just eat a bigger serving. We usually add some dried cranberries, but blueberries are also really tasty. Some chopped pecans or walnuts are also a delicious addition.

For a low calorie, lower sugar milk choice, we really like Trader Joe’s Unsweetened Almond Milk in the refrigerated section. It’s only 40 calories and 1 gram of sugar per cup and tastes really good.

 

Baked Pumpkin Oatmeal
Recipe Type: Breakfast
Author: Sylvia Bass
Prep time: 5 mins
Cook time: 32 mins
Total time: 37 mins
Serves: 6
A quick and easy breakfast.
Ingredients
  • 2 cups of unsweetened almond milk
  • 1 15oz can of canned unsweetened pumpkin
  • 1/2 cup of unprocessed sugar (sucanet or turbinado)
  • 1 tablespoon of ground cinnamon
  • pinch of salt
  • pinch of ground cloves
  • pinch of ground ginger
  • pinch of ground nutmeg
  • 2 cups of old fashioned rolled oats
  • 1/3 cup dried cranberries or fresh blueberries (to taste)
Instructions
  1. Preheat oven to 350ºF.
  2. Blend the almond milk, pumpkin, sugars, and spices in a blender at medium speed until well combined. Add rolled oats and pulse or blend briefly until just combined.
  3. Spray a 9 inch glass or ceramic square baking dish with cooking oil. Pour oatmeal mixture into dish. Sprinkle dried cranberries or blueberries on top of oatmeal and push down with a spoon. Gently stir to combine.
  4. Bake for 32 – 35 minutes until edges are cracked and center is set. Remove from oven and cool for a few minutes. Serve in bowls. Add more almond milk to cereal if desired.
Serving size: 6 Calories: 223 Fat: 3 Saturated fat: .4 Unsaturated fat: 2.6 Trans fat: 0 Carbohydrates: 47 Sugar: 24 Sodium: 105 Fiber: 5 Protein: 4 Cholesterol: 0
3.2.1682

 

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Updated on
Mar 6, 2017

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