I absolutely love oatmeal for breakfast. Packed with all sorts of nutrition benefits, it's a perfectly delicious way to start the day. So, of course, when I came across this easy (one bowl!) and healthy recipe for Baked Pumpkin Oatmeal, it seemed like another fun way to kick off October and incorporate pumpkin this season. I couldn't wait to whip up a batch! Can you even imagine a more amazing fall breakfast treat?!
I have to admit I prefer baked oatmeal to instant oatmeal, and this pumpkin recipe was no exception. The oatmeal is dense, the pumpkin keeps it moist and the array of spices punches up the fall fabulousness to a whole new level! The recipe doesn't call for any sugar, so to add a hint of sweetness, I sprinkled some cinnamon sugar on top of the oatmeal before popping it in the oven. You could also serve it with some pecans, diced apple, dried cranberries or brown sugar to kick up the sweet factor, if desired. No matter how you prefer your oatmeal, this recipe is a great way to enjoy fall flavors in a healthy and scrumptious way! Enjoy!
Baked Pumpkin Oatmeal
Recipe by Real Mom Kitchen
½ cup pumpkin puree
⅓ cup maple syrup
1 tsp vanilla
⅔ cup milk (I used skim)
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp fresh ground nutmeg
½ tsp salt
2 cups old fashioned oats
1½ tsp baking powder
A few pinches of cinnamon sugar (optional)
½ cup chopped pecans (optional)
1 apple, diced (optional)
¼ cup dried cranberries (optional)
Brown sugar (optional)
Preheat oven to 350 degrees.
Spray an 8 x 8 baking dish with non stick cooking spray.
In a large bowl, combine the pumpkin, egg, syrup, vanilla, milk, cinnamon, ginger, nutmeg, oats, baking powder, and pecans if desired.
Pour the oatmeal mixture into the dish and spread evenly. Add a few pinches of cinnamon sugar, if desired.
Bake in preheated oven for 30-35 minutes until golden and let sit 5 minutes before serving.
Cut into 9 squares and if desired, top each serving with some diced apple, dried cranberries, and brown sugar.