Growing up I was not a fan of oatmeal. It was just so mushy and boring. But baked oatmeal has changed all that. This recipe makes a delicious, creamy, flavorful, custard-like dish that I could eat all day long.
Serves 6-8
Adapted from Budget Bytes
- 1 can (15oz) pumpkin puree
- 1/4 cup brown sugar
- 2 eggs
- 1/8 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp dried ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1 tsp vanilla extract
- 1 1/2 cups milk (almond milk works great too and makes it slightly sweeter)
- 1/2 cup plain yogurt
- 2 1/2 cups dry old-fashioned oats
Preheat oven to 350°F.
Whisk together the pumpkin, brown sugar, eggs, spices, salt, baking powder, and vanilla until smooth. Mix in the milk and yogurt. Stir in the dry oats.
Pour into a greased 8″x8″ pan. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, until center is set.
Serve with your choice of toppings, milk, whipped cream, toasted nuts, maple syrup, peanut butter, or just enjoy it on its own!
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I’m making this recipe this morning. Happy Fall!