Pumpkin Baked Oatmeal
Ingredients
The base
-
1
15-ounce can
pumpkin puree
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
1½
teaspoons
pumpkin pie spice
-
⅛
teaspoon
allspice
-
½
teaspoon
kosher salt
-
¾
teaspoon
baking powder
-
1½
cups
nonfat milk
-
2½
cups
old fashioned rolled oats
The mix-ins
-
½
cup
pecan halves
-
¼
cup
dried cranberries
The sweetener
Instructions
- Preheat the oven to 375°F and prepare a 9x9-inch baking pan.
- Toast the pecans on a baking sheet for 8 to 10 minutes until fragrant, then chop them.
- In a mixing bowl, combine the pumpkin puree, maple syrup, eggs, vanilla, spices, salt, and baking powder until smooth.
- Stir in the milk and then fold in the oats, chopped pecans, and cranberries.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 40 to 50 minutes until the center is firm and edges are golden brown.
- Let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
205
Total fat
7g
Total carbohydrates
32g
Total protein
6g
Sodium
20mg
Cholesterol
42mg
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