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Baked Pumpkin Oatmeal

February 21, 2011

Ever since I saw a variation of this recipe by Iowa Girl Eats, it’s been on my list of dishes to make at home. It’s full of delicious pumpkin and comes out warm and creamy. I love that it’s a cross between pumpkin pie and oatmeal with all the benefits of both — not too sweet, not too squishy. This recipe makes two individual portions, so you can share with a friend or a loved one or have breakfast ready for the microwave tomorrow!

You will need:

  • 1 c old-fashioned oats
  • 1 1/2 c low-fat milk
  • 1 c pumpkin puree
  • 7 t brown sugar, divided
  • 1/8 t salt
  • 1/2 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground ginger, scant
  • 1/4 t ground cloves, scant
  • 1/4 t vanilla extract
  • 2 T chopped nuts

Then you…

  1. Preheat the oven to 375. Prepare two individual serving ramekins with non-stick cooking spray; each will need to hold about a cup and a half of oatmeal.
  2. Combine oats, milk, pumpkin, 5 t brown sugar, salt, spices and vanilla in a medium mixing bowl. Stir until mixed well. Oatmeal will be slightly soupy.
  3. Pour oatmeal into the prepared containers and bake for 10 minutes.
  4. In a small bowl, combine the remained 2 t brown sugar with the nuts. Sprinkle the nut crumble on top of the partially baked oatmeal and bake for another 10-15 minutes.
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One comment

  1. Fantastic for a cold morning



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