Pumpkin Baked Oatmeal

Let's Cook

Ingredients

2 servings
  • 1 cup Rolled Oats
  • ½ teaspoons Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • 3 tablespoons Brown Sugar
  • ½ cups Pumpkin, Canned
  • ½ cups Skim Milk
  • ¼ teaspoons Salt

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • 2.Ramekins
  • Plastic Wraps

Directions

In a small bowl, combine oats, vanilla, pumpkin pie spice, brown sugar, canned pumpkin and milk. Divide and pour into greased 1 cup ramekin cups. Bake at 375 degrees for 20 minutes, or until oatmeal is set. Turn oven to broil for 3 minutes.

Freezing Directions

In a small bowl, combine oats, vanilla, pumpkin pie spice, brown sugar, canned pumpkin and milk. Divide and pour into greased 1 cup ramekin cups. Bake at 375 degrees for 20 minutes, or until oatmeal is set. Turn oven to broil for 3 minutes. Remove from oven and allow to cool. Cover ramekins with plastic wrap, place in freezer bags. Label and freeze.

Serving Day Directions

Heat in microwave for 2 minutes at 50% power or until heated through.

Nutritional Information

1 serving = 1 ramekin
  • 254 Calories
  • 3g Fat
  • 49g Carbs
  • 6g Fiber
  • 8g Protein
  • WW Plus Points 6

About This Recipe

A delicious, sweet, filling breakfast gets a fiber boost with pumpkin.

Meet The Cook

Heather enjoys being a “home chef” and loves to cook for her family.  As a rule, her family eats dinner together every night.  Freezer cooking gives her a little more free time to read, shop, and sew cute clothes for little girls.

Published:

OAMM Cook Heather

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