Pumpkin Baked Oatmeal

Fall time calls for some Pumpkin Baked Oatmeal

Disclosure ~ This yummy post contains amazing affiliate links. 

Generally, fall is a pretty nice time of year here in Minnesota.  But, this year, I think mother nature skipped right over fall and put us right into winter! And, for me, that isn’t ideal! I am not a winter girl, don’t like the cold and hopefully only have 2 more full winters to put up with here as hubby retires in 2 years and our plans are to leave after Christmas and be gone for 5 months or so. Can’t wait!

Even though I don’t mind a little cooler weather because it means I can wear cute outerwear and boots and scarves and hats, I really don’t look forward to -30 which is a normal winter here. Fall to me means evenings by the fire, the smell of leaves and cooler air, flannel sheets, more snuggles with hubby and my dog.

Here are some of my fall favorites you can grab right from Amazon.

But, for now I try to do thing that make me feel good and baking is one of them. I can’t always eat all I bake so my friends and family get lots of leftovers! I am sure they just hate that. And, being that it is October which generally is a “fall” month, I love baking with pumpkin. Cakes, cookies, bars, breads, and even oatmeal. Yes, you read right. A yummy pumpkin baked oatmeal will be a total treat for anyone who loves pumpkin and oatmeal.

Give it a go, and let me know what you think.  You can make this gluten free, and even low fodmap friendly with the exchange of regular oats to gluten free oats and a dairy free milk option if you need. However you make it, I know you will fall in love. Enjoy!

Pumpkin Baked Oatmeal Recipe

• 2 eggs
• 1 ½ cups milk  (or any milk of choice)
• 1 can (15 ounces) pumpkin purée
• 1 teaspoon vanilla extract
• ¾ cup brown sugar – If worried about carbs and sugars, you can use Swerve brown sugar.
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• 2 ½ cups old fashioned rolled oats (not quick oats) or sub for Gluten Free Oats.
• Optional garnish: whipped cream, cinnamon, warm milk, freshly ground nutmeg, brown sugar, fresh fruit

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, whisk the eggs by hand for 30-60 seconds. Add the pumpkin purée, milk, and vanilla; mix well.
3. In a large mixing bowl, stir together the brown sugar, cinnamon, ginger, cloves, and baking powder. Add the wet mixture and oats; mix well.
4. Grease an 8×8 or 9×9 inch baking dish with non-stick cooking spray. Pour the oatmeal mixture into the baking dish.
5. Bake the oatmeal at 350 degrees Fahrenheit uncovered for 45 minutes.
6. Cool slightly before serving.

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Pumpkin Baked Oatmeal

Author: Living Smart Girl

Recipe type: Dessert

Serves: 9

Ingredients

• · 2 eggs
• · 1 ½ cups milk
• · 1 can (15 ounces) pumpkin purée
• · 1 teaspoon vanilla extract
• · ¾ cup brown sugar
• · 1 teaspoon ground cinnamon
• · ¼ teaspoon ground ginger
• · ¼ teaspoon ground cloves
• · 1 teaspoon baking powder
• · 2 ½ cups old fashioned rolled oats (not quick oats)
• · Optional garnish: whipped cream, cinnamon, warm milk, freshly ground nutmeg, brown sugar, fresh fruit

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, whisk the eggs by hand for 30-60 seconds. Add the pumpkin purée, milk, and vanilla; mix well.
3. In a large mixing bowl, stir together the brown sugar, cinnamon, ginger, cloves, and baking powder. Add the wet mixture and oats; mix well.
4. Grease an 8x8 or 9x9 inch baking dish with non-stick cooking spray. Pour the oatmeal mixture into the baking dish.
5. Bake the oatmeal at 350 degrees Fahrenheit uncovered for 45 minutes.
6. Cool slightly before serving.
7. Serve warm with the garnish of your choice. Makes 9 servings.

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