Pumpkin Baked Oatmeal

Makes 9 servings

Recipe from Well Plated

Husband-Tested in Alice’s Kitchen

It’s pumpkin time here in Indiana and that means we must make something that features pumpkin!  This Pumpkin Baked Oatmeal makes a delicious, healthful breakfast or snack, especially when served warm with a spot of tea.  It’s easy to put together and it freezes well, making it perfect for when you have overnight company.  Save yourself some time and measure out the dry ingredients enough for two batches.  Pack up one batch of dry ingredients and pop them in the fridge or freezer.  Then all you’ll need to do to make a fresh batch is whisk up the wet ingredients, add them to the dry and pop it all in the oven.

Cooking spray

½ cup pecan halves (walnuts or almonds could be substituted)

2½ cups old fashioned oats

1½ teaspoons pumpkin pie spice

1/8 teaspoon allspice

½ teaspoon kosher salt

¾ teaspoon baking powder

¼ cup dried cranberries or golden raisins or dark chocolate chips

1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

1/3 cup pure maple syrup (not pancake syrup)

2 large eggs

1 teaspoon pure vanilla extract

1½ cups milk (nonfat milk or unsweetened almond milk or other milk of choice can be used)

Place a rack in the center of the oven and preheat to 375F.  Lightly coat a 9”x9” baking pan with nonstick cooking spray.  (I used an 8”x8” baking pan.  I also used a sheet of parchment paper with a bit hanging over the sides so that I could lift out the entire “cake” for easy cutting.  This is totally optional.)

Spread the nuts onto an ungreased baking pan.  Bake in the oven until the nuts are fragrant and toasted, about 8 minutes.  (Nuts can burn quickly, so keep an eye on them.) Immediately transfer them to a cutting board.  Chop and set aside.

In a large mixing bowl, whisk together the oats, spices, salt, and baking powder.  Add the cranberries and/or chocolate chips and the toasted pecans.  Toss to mix. 

In another bowl, mix until smooth the pumpkin puree, maple syrup, eggs, vanilla and milk.

Pour the pumpkin mixture into the oat mixture.  Stir until completely mixed.  Pour into the prepared pan.  Smooth the top.  Bake for 40-50 minutes or until the center is no longer damp and feels firm to the touch and the edges are light golden brown.  Remove from the oven and let cool for 5 minutes.  (Or, allow to cool to room temperature.  If using parchment paper, lift out the “cake” and then cut into 9 squares.)

Store leftovers in the fridge for up to 1 week.  You can also freeze, tightly wrapped for up to 3 months.  Thaw in the fridge and rewarm in the microwave, drizzling with a bit of milk, if desired.

*Optional for serving:  nonfat Greek yogurt, almond or peanut butter, banana slices, an extra drizzle of maple syrup

Nutritional Information: (1 of 9 square servings) 205 calories; 7 g. fat (1 g. saturated fat) 42 mg. cholesterol; 32 g. carbohydrates; 4 g. fiber; 13 g. sugars; 6 g. protein