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 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
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
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!
BAKED PUMPKIN OATMEAL
Healthy baked oatmeal with a pumpkin twist! Pumpkin, oats, cranberries, and walnuts are all good for you and yummy!
Provided by ranch-girl
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Start cranberries soaking in hot water to plump them.
- Mix first five ingredients (butter through eggs).
- Stir in dry ingredients.
- Drain cranberries and stir into mixture along with nuts (if using).
- Pour into buttered 9x12 pan (I use glass).
- Bake for 30 - 40 minutes until center springs back when touched.
- Cut into squares, place in bowls, and serve hot with milk.
Nutrition Facts : Calories 299.3, Fat 8.9, SaturatedFat 3.9, Cholesterol 76.2, Sodium 284, Carbohydrate 45.7, Fiber 4.8, Sugar 16.4, Protein 10.4
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 OATMEAL BAKED PUDDING
A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking!
Provided by vitalev
Categories Breakfast
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
- In a medium bowl, combine oats, brown sugar, salt, and spices.
- In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
- Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
- Bake 30-40 minutes or until center is firm.
- Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
- NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!
Nutrition Facts : Calories 562.9, Fat 15.3, SaturatedFat 5.6, Cholesterol 25.6, Sodium 690.4, Carbohydrate 92.7, Fiber 6.8, Sugar 41.4, Protein 16.1
PUMPKIN OATMEAL
A great way to get a serving of whole grains and a yellow vegetable in the morning! (Even my three year old liked it!)
Provided by JULOYES
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 8m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 38.7 g, Cholesterol 7.3 mg, Fat 4.7 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 42.7 mg, Sugar 6.8 g
PUMPKIN-PECAN BAKED OATMEAL
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight., Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.
Nutrition Facts : Calories 478 calories, Fat 19g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 335mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 7g fiber), Protein 10g protein.
QUICK PUMPKIN OATMEAL
A healthy and delicious way to start your day!
Provided by greenthumb
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl.
- Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.
Nutrition Facts : Calories 337 calories, Carbohydrate 50.6 g, Cholesterol 17.1 mg, Fat 9.8 g, Fiber 6.8 g, Protein 13.5 g, SaturatedFat 3.5 g, Sodium 530.5 mg, Sugar 19.2 g
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