Oatmeal is a meal that I have never been a huge fan of, at least in the traditional sense. I have always loved a good oatmeal cookie however! My view of oatmeal started to change though when a reader sent me this recipe for Baked Oatmeal - I liked it so much I have made it multiple times now, often using fresh apples in place of the dried fruit. So when I saw this recipe for Baked Pumpkin Pie Oatmeal on Pinterest I had to give it a shot. Pumpkin Pie is one of my favorite desserts so the idea of getting to have it in a healthier way throughout the year just made my day. What I love about these baked oatmeal recipes is I put in a little bit of work on a Sunday afternoon and I can have breakfast already made all week long.Baked Pumpkin Pie Oatmeal: Serves 12-18
29oz Pumpkin Puree (Large can)
1/2C Brown Sugar
4 Eggs
2tsp Pumpkin Pie Spice
1tsp Salt
1-1/2tsp Baking Powder
1tsp Vanilla
3C Milk - I use FF or 1%
6C Oats (Old Fashioned)
In a large mixing bowl whisk together all of the ingredients except for the oats. Once these ingredients are thoroughly mixed together fold in the oats and pour into a greased 13x9 pan. Cover the pan with aluminum foil and bake in a 350° oven for 30 minutes, then remove the foil and continue to cook for another 30 minutes. Remove from the oven and either serve immediately (on its own, or with milk & maple syrup!) or refrigerate and have later. __________________________
WW: 6 Points Plus / serving @ 12 servings
4 Points Plus / serving @ 18 servings
Jillian, sounds wonderful...think you could do it with the steel cut oats?
ReplyDeleteI've never used Steel Cut Oats (in fact the only way I like oatmeal is in a cookie and in baked oatmeal :) But you could try halving the recipe and using steel cut oats so if it doesn't work out you haven't wasted too much!
ReplyDeleteSo yummy! I had been using another baked oatmeal recipe, but this one is far better. The pumpkin is decadent w/o being overpowering. I didn't have pumpkin pie spice so I used a mix of cinnamon, nutmeg, all spice, and ginger.
ReplyDeleteI make baked oatmeal over the weekend and portion out into baggies for a quick and easy to pack breakfast. Can't wait for breakfasts this week!
Jillian, how long does this stay in the fridge? Could they be made ahead, frozen, and then defrosted when I was ready to eat them? I want to try them, but I don't know if DF would be on board- or ready to change from his daily breakfast of eggs or cereal.
ReplyDeleteThanks,
Pam
Pam,
ReplyDeleteIn general I have had it keep for just over 2 weeks in the fridge. I know people have baked it, separated into individual servings and frozen/defrosted without a problem, I haven't done it myself though.
You can also halve the recipe and make in a 9x9 if that is easier!
I hope you enjoy - Jillian
Just an FYI for those watching the calories. You can use 1/2 cup Splenda and 1/2 TBSP to replace the brown sugar. It cuts down on the WW PP. Getting ready to make up 2 different varieties now to freeze for breakfasts.
ReplyDelete