baked pumpkin oatmeal

A healthy, fall-inspired weekend breakfast, this baked oatmeal is good enough to come back for seconds. Change it up however you like, as shown below, or come up with new creations. No matter what, you'll have an easy weekend breakfast that reheats during the week in just a few seconds. It's one gift that keeps on giving ... (Oh, and with the leftover pumpkin, make this homemade, healthy pumpkin streusel bread. You won't be disappointed.)

Baked Pumpkin Oatmeal
  • 2 cups uncooked quick-cooking oats
  • 1/3 cup packed brown sugar (or maple syrup or honey) - try using a little less
  • 1/3 cup cranberries (or raisins)
  • 1/3 walnuts (or pecans)
  • 1 teaspoon baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. fine salt
  • 1 1/2 cups fat-free milk
  • 1/2 cup canned pumpkin (or applesauce)
  • 2 tablespoons butter, melted
  • 1 tsp. vanilla
  • 1 large egg, beaten
  • 1 banana, sliced (or shredded apple, peach slices, or berries) - optional
  1. Combine oatmeal through salt in a medium bowl and mix to combine.
  2. Combine the milk, pumpkin, butter, vanilla and egg, and whisk until incorporated. Add milk mixture to oat mixture; stir well.
  3. Pour half of the oat mixture into an 8-inch square baking dish coated with cooking spray. Add a layer of sliced bananas, then top with the remaining oatmeal mixture.
  4. Bake at 375° for 18-20* minutes. Serve warm. 
*Note: For more moist oatmeal, cook it for a shorter amount of time; for a firmer more cake-like oatmeal, cook it for a little longer.

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