Gingerbread Baked Oatmeal

A great breakfast (or even dessert!) for Thanksgiving would be this Gingerbread Baked Oatmeal. I still haven't figured out how I like this oatmeal best....hot with some butter melted on top, cold with some cream cheese or just plain and on my plate! Like my other baked oatmeal recipes it is great at keeping you full and provides a lot of wonderful flavor. I love Gingerbread cookies and this definitely reminds me of them. I hope you enjoy.



Gingerbread Baked Oatmeal: Serves 12-18

29oz Pumpkin Puree (Large can)
4 Eggs
3C Milk - I use FF or 1%
1/2C Molasses
1/2C Brown Sugar
1tsp Ground Ginger
2tsp Ground Cloves
2tsp Allspice
2tsp Cinnamon
1tsp Salt
2tsp Baking Powder
7C 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 13×9 pan. Bake in a 350° oven for 30 minutes, then rotate 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 some butter!) or refrigerate and have later.

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WW: 5 Points Plus / serving @ 18 servings
7 Points Plus / serving @ 12 servings