PUMPKIN OATMEAL
Pumpkin pie is one of my most favorite American desserts - it's so comforting, so clearly connected to that most wonderful time of year, Thanksgiving, where no matter what race or religion, families and friends gather to celebrate how grateful they are for each other. What better way to start your day?
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
- Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
- Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
- Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.
PUMPKIN SPICE OATMEAL
This recipe will be able to bring all the wonderful flavors of fall together. It's really good.
Provided by sgonzalez
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 12m
Yield 1
Number Of Ingredients 8
Steps:
- Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
- Remove from heat; let oatmeal set 2 minutes before serving.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 107.2 g, Cholesterol 29.3 mg, Fat 11.6 g, Fiber 10.6 g, Protein 21.1 g, SaturatedFat 5.5 g, Sodium 891.6 mg, Sugar 58.8 g
HEALTHY PUMPKIN-OATMEAL BAKE
A fall breakfast for a crowd is made easy with this hearty, nutritious oatmeal. Canned pumpkin puree (or butternut squash puree) saves time on prep work and is packed with healthy fiber.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
- Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
- For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
- Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
- Cool on a rack for 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 270 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 45 milligrams, Sodium 115 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 7 grams
PUMPKIN PIE OATMEAL
A tasty and healthy breakfast idea!
Provided by ASHESGIZ
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
- Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 38.7 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 5.9 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 180.6 mg, Sugar 9.4 g
PUMPKIN BAKED OATMEAL
The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It's vegan and gluten-free.
Provided by Brittany Mullins
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
- Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining pecans/walnuts across the top.
- Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 228 kcal, Sugar 5 g, Sodium 276 mg, Fat 10 g, Carbohydrate 31 g, Fiber 4 g, Protein 5 g
PUMPKIN PIE OATMEAL
Yes, pumpkin pie for breakfast is completely acceptable! And it's not only super healthy but this comes together in just 10 min! EASY!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine oats and milk in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute. Serve immediately, garnished with pecans and maple syrup, if desired.
BAKED PUMPKIN PIE OATMEAL
It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Pie Oatmeal is a great "fix ahead" breakfast option.
Provided by Beth - Budget Bytes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
- Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
- Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
Nutrition Facts : ServingSize 1 Serving, Calories 286.5 kcal, Carbohydrate 50.23 g, Protein 9.37 g, Fat 6.13 g, Fiber 5.53 g, Sodium 471.83 mg
PUMPKIN BAKED OATMEAL
Made with rolled oats, maple syrup and all of the flavours of pumpkin pie, this healthy pumpkin baked oatmeal is a quick, easy and healthy make-ahead breakfast that is perfect for weekday mornings.
Provided by Stephanie Kay
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F and grease a 9×9 baking dish.
- In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, melted butter and whisk to combine.
- In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.
- Once mixed, transfer the mixture to the greased baking dish, spreading it out evenly, and scatter the top with remaining chopped pecans.
- Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
- Once cooked, remove from the oven and allow to cool slightly before serving.
- This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.
- Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.
Nutrition Facts : ServingSize 1 slice, Calories 255 calories, Sugar 14 grams, Fat 8 grams, Carbohydrate 36 grams, Fiber 5 grams, Protein 8 grams
PUMPKIN PIE OATMEAL
Steps:
- In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes., Remove from the heat; stir in sugar and vanilla. If desired, sprinkle with cranberries and pumpkin seeds; drizzle with additional milk.
Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 10g protein.
PUMPKIN BAKED OATMEAL
Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.
Provided by Erin Morrissey
Categories breakfast
Time 50m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time.
- In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.
- Add the wet mixture to dry mixture and stir until combined.
- Add in the chocolate chips.
- Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.
- Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
- Let cool for 5 minutes and then serve.
- Store in refrigerator.
Nutrition Facts : ServingSize 1 square, Calories 210 calories, Sugar 14.8 g, Sodium 120.3 mg, Fat 5.4 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 3.7 g, Protein 5.6 g, Cholesterol 41.3 mg
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.
Categories breakfast
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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.Grease an 11x7-inch pan. Preheat oven to 350ºF. 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. Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake. Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.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!
PUMPKIN BAKED OATMEAL
Steps:
- Preheat oven to 375ºF.
- Spray an 8x8 baking dish with cooking spray.
- In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
- In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
- Add oat mixture to the wet ingredients and stir until well combined.
- Carefully transfer into the prepared baking dish.
- Bake for 30 minutes or until golden brown and set through. Carfeully slice into six peices, serve and enjoy.
Nutrition Facts : ServingSize 1 piece, Calories 201 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 5 g, Sugar 6 g
PUMPKIN PIE OATMEAL
This recipe was taken on the blog of Goodlifeeats.com This is a recipe I plan to try when I'll buy pumpkins for Halloween.
Provided by Boomette
Categories Oatmeal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
- Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
- Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
- Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
PUMPKIN PIE OATMEAL
Wonderful breakfast idea for those who love pumpkin(like me)This recipe is a slightly altered version that I got from Sparkpeople.com
Provided by smelly0610
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Cook over low heat for 20 minutes, or until thick.
- If you want something a bit creamier, use skim milk instead of water.
- For Vegan do not use milk.
Nutrition Facts : Calories 104.5, Fat 1.5, SaturatedFat 0.3, Sodium 152.5, Carbohydrate 20.5, Fiber 3.9, Sugar 3.7, Protein 3.4
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