Pumpkinoatmealloaffatfree Recipes

PUMPKIN BAKED OATMEAL | THM E

Pumpkin Baked Oatmeal | THM E image

Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal!

Provided by Nora

Time 40m

Number Of Ingredients 12

Ingredients

2 cups oats (use gluten free if necessary)
3 tablespoons chopped pecans (optional)
2 tablespoons unsweetened dried cranberries (optional)
3 tablespoons Stevia blend (like Gentle Sweet or Swerve; see notes for substitute)
1 teaspoon pumpkin spice
1 teaspoon cinnamon
½ teaspoon baking powder
1/4 teaspoon salt
1 cup milk (unsweetened almond is a great choice, see notes for substitute)
1 cup canned pumpkin
½ cup egg whites (about 3 large, see notes for substitute)
2 teaspoons pure vanilla extract

Steps:

Place all dry ingredients in a 7x11 baking dish. Stir well.
Place all wet ingredients into a measuring jug. Whisk well.
Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 5 g, Sugar 2 g, Calories 188 kcal

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