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Pumpkin Baked Oatmeal

It’s no secret that we love to use pumpkin in our cooking at OAMM. We often feature it as an ingredient in the recipes that we feature, we have a pumpkin Pinterest board, we even have a whole pumpkin mini menu.  So, as soon as summer is on its way out, and the leaves start to turn, it’s time to break out the pumpkin! This pumpkin baked oatmeal is a great way to start the day – the brown sugar and cinnamon flavors that so often accompany oatmeal are the perfect complement to pumpkin.

Pumpkin Baked Oatmeal

Author/Source:

Heather @ Onceamonthmom.com; adapted from Chocolate Covered Katie

Ingredients:

  • 1 cup rolled oats
  • 0.5 teaspoons vanilla extract
  • 1 teaspoons pumpkin pie srice
  • 3 Tablespoons brown sugar
  • 0.5 cup canned pumpkin
  • 0.5 cup fat free milk
  • 0.25 teaspoons salt

Directions:

Preheat oven to 375F. In a small bowl, combine oats, vanilla, pumpkin pie spice, brown sugar, pumpkin and milk. Divide and pour into greased 1 cup ramekin cups. Bake for 20 minutes, or until oatmeal is set. 

Freezing Directions:

Prepare as directed above, remove from oven and allow to cool. Cover ramekins with plastic wrap, place in freezer bags. Label and freeze. TO SERVE: Heat in microwave for 2 minutes at 50% power or until heated through.

Servings: 2

Nutritional Information: 1 serving = 1 ramekin, 254 Calories, 3g Fat, 49g Carbs, 6g Fiber, 8g Protein, WW Plus Points 6

**conversion chart image provided by Erik Spiekermann

12 Responses to “Pumpkin Baked Oatmeal”

  1. Lynne says:

    Would this be OK to cook in a casserole, cut into cubes, and freeze individually that way? Would the consistency hold up or would the cube become a heap while thawing?

    Thanks!

  2. Rebecca Mixon says:

    Any chance you can use water instead of milk like you can with instant oatmeal? I love pumpkin, I love oatmeal but cannot stand milk. :-) :-) Thanks!

    • Kelly says:

      Yes Rebecca you certainly could try it out. I don’t think it would be as creamy and you could try coconut or almond milk in it’s place too.

  3. Ann says:

    Could you make this in the crock-pot overnight with steel cut oatmeal?

  4. Anna says:

    I substituted maple syrup in for the brown sugar and cinnamon in for the pumpkin pie spice, then baked in four muffin cups. The recipe refrigerates well and is great for a quick breakfast. I like to eat mine with maple syrup! Really good baked oatmeal that I’ll definitely be making again.

  5. Denmelmo@bellsouth.net says:

    Loved the flavor and the quick hot breakfast! I put mine in a larger bowl after heating and made it creamy with fat free milk. I used to be happy with dry cereal in the morning. Not any more! Loved this!

  6. Stephanie says:

    My kids and I LOVE this. I make it in muffin pans and double it. They eat them so fast!!! I’m wondering if I can sub evaporated milk in place of the fat free

    • Kira says:

      What do you use in the muffin pans to hold the oatmeal, foil lined cups? How do you store them? I’d like to make them using the muffin pans, but I’m unsure about the details.

      • Lisa says:

        Kira – I would suggest foil muffin cups. Then just allow them to cool completely, transfer to a freezer storage bag to freeze. When you reheat, make sure you remove the foil liner and reheat in a microwave safe bowl.

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