Healthy Baked Pumpkin Oatmeal Food

PUMPKIN BAKED OATMEAL

Pumpkin Baked Oatmeal image

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

Number Of Ingredients 13

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 cups unsweetened almond milk
1 cup canned pumpkin
1/4 cup pure maple syrup (plus more for serving)
1 Tablespoon ground flaxseed
1 Tablespoon coconut oil (melted)
1 teaspoon vanilla extract
1/2 cup pecans or walnuts (chopped and divided)
Cooking spray

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

HEALTHY PUMPKIN-OATMEAL BAKE

Healthy Pumpkin-Oatmeal Bake image

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

Ingredients

2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
3 tablespoons dark brown sugar
1/8 teaspoon kosher salt
1 2/3 cups plain unsweetened almond milk
1 teaspoon pure vanilla extract
1 large egg
1/3 cup chopped walnuts
1/3 cup old-fashioned rolled oats
1/3 cup dark brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole wheat pastry flour or unbleached all-purpose flour
1/4 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
One 15-ounce can pure pumpkin puree

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