Ingredients
-
2
-
1/2
-
1/2
-
3/4
-
2 1/4
-
1/4
-
1/2
-
2 1/2
-
1
-
1
-
1/2
-
4
-
-
-
Directions
Pumpkin Spice Baked Oatmeal {With Gluten Free Variation!}, I got to thinking about fall breakfasts last week and what kinds of fall spins I could put into our favorite breakfasts My Pumpkin Pie French Toast is wildly popular, and we love Pumpkin Muffins and Pumpkin Waffles But what else I took my favorite baked oatmeal recipe and made a few tweaks to it mainly adding some flour to counter the moistness from the pumpkin and maple syrup I wanted to use maple syrup for 2 reasons add the flavor, and reduce the sugar content some (albeit, not much!) And voila, a delicious Pumpkin Spice Baked Oatmeal for ya! Note: This recipe only uses 1/2 of a 15 oz can of pumpkin so plan on doubling, or using the other half of the can in another pumpkin recipe Baked oatmeal freezes well, just let it cool completely, cut into single serving sizes and freeze individual portions in plastic baggies If I’d had pecans on hand, I would have chopped up 1/2 cup to 1 cup, and mixed into the batter And I might try adding a few chocolate chips for a special treat next time I whip this up Also, you could try making these in muffin form with the second batch for quick grab-n-go breakfasts! Gluten Free Version: Equal substitutions of All-Purpose Gluten-Free Baking Mix or Brown Rice Flour for flour, Certified Gluten-Free Quick Cooking Oats for quick cooking oats Just add milk, or top with yogurt, or enjoy as it , I got to thinking about fall breakfasts last week and what kinds of fall spins I could put into our favorite breakfasts My Pumpkin Pie French Toast is wildly popular, and we love Pumpkin Muffins and Pumpkin Waffles But what else I took my favorite baked oatmeal recipe and made a few tweaks to it mainly adding some flour to counter the moistness from the pumpkin and maple syrup I wanted to use maple syrup for 2 reasons add the flavor, and reduce the sugar content some (albeit, not much!) And voila, a delicious Pumpkin Spice Baked Oatmeal for ya! Note: This recipe only uses 1/2 of a 15 oz can of pumpkin so plan on doubling, or using the other half of the can in another pumpkin recipe Baked oatmeal freezes well, just let it cool completely, cut into single serving sizes and freeze individual portions in plastic baggies If I’d had pecans on hand, I would have chopped up 1/2 cup to 1 cup, and mixed into the batter And I might try adding a few chocolate chips for a special treat next time I whip this up Also, you could try making these in muffin form with the second batch for quick grab-n-go breakfasts! Gluten Free Version: Equal substitutions of All-Purpose Gluten-Free Baking Mix or Brown Rice Flour for flour, Certified Gluten-Free Quick Cooking Oats for quick cooking oats Just add milk, or top with yogurt, or enjoy as it
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Steps
|
1
Done
|
Preheat Oven to 350f. Lightly Grease a 9x13-Inch Baking Dish With Non-Stick Cooking Spray. |
|
2
Done
|
in a Stand Mixer or Large Mixing Bowl, Beat Together the Eggs, Applesauce, Oil, Canned Pumpkin, Milk, Syrup and Brown Sugar Until Smooth. |
|
3
Done
|
Add in the Pie Spice, Baking Powder, Salt, Flour and Oats. Beat on Low Until "loose" Batter Forms. (it Will Seem Runny, That's Ok!). |
|
4
Done
|
Pour Batter Into the Greased Baking Dish and Bake in the Preheated Oven For 30-35 Minutes, or Until Cooked Through in the Center of the Dish. |
|
5
Done
|
Let Cool Slightly Before Serving. Serve With Milk, Yogurt, Greek Yogurt, or as Is. |
|
6
Done
|
Note: If You Prefer It a Little Sweeter, Add a Little Brown Sugar For the Syrup. Enjoy! |
