Baked Pumpkin Pie Oatmeal Recipes

PUMPKIN PIE OATMEAL

Pumpkin Pie Oatmeal image

A tasty and healthy breakfast idea!

Provided by ASHESGIZ

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

3 cups boiling water
1 cup steel-cut oats
1 cup pumpkin puree
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
¾ cup milk
5 tablespoons milk
1 tablespoon brown sugar
¼ teaspoon ground cinnamon

Steps:

Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 38.7 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 5.9 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 180.6 mg, Sugar 9.4 g

BAKED PUMPKIN PIE OATMEAL

Baked Pumpkin Pie Oatmeal image

It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Pie Oatmeal is a great "fix ahead" breakfast option.

Provided by Beth - Budget Bytes

Time 55m

Number Of Ingredients 9

Ingredients

1 15 oz. can pumpkin purée ($1.88)
1/2 cup brown sugar ($0.32)
2 large eggs ($0.75)
1/2 Tbsp pumpkin pie spice ($0.15)
1/2 tsp salt ($0.03)
3/4 tsp baking powder ($0.03)
1/2 tsp vanilla extract ($0.14)
1 1/2 cups milk ($0.74)
2 1/2 cups dry old-fashioned oats ($0.65)

Steps:

Preheat the oven to 375 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Nutrition Facts : ServingSize 1 Serving, Calories 286.5 kcal, Carbohydrate 50.23 g, Protein 9.37 g, Fat 6.13 g, Fiber 5.53 g, Sodium 471.83 mg

PUMPKIN PIE BAKED OATMEAL

Pumpkin Pie Baked Oatmeal image

Pumpkin pie and baked oatmeal, together as one. And they lived happily ever after.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 14

Ingredients

1 1/2 cup rolled oats (not instant)
1/3 cup dark brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 eggs
1 1/4 cups pureed pumpkin
3/4 cup half and half
2 teaspoons vanilla
5 tablespoons butter (melted and cooled slightly)
Whipped cream and pure maple syrup for topping

Steps:

Preheat oven to 375 degrees Fahrenheit. Butter a standard-size pie dish and set aside.
In a medium bowl, whisk together the rolled oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, beat the eggs and then add the pumpkin puree, half and half, vanilla, and butter. Mix well.
Pour the dry ingredients into the wet ingredients and whisk together until well-blended.
Pour the mixture into the pie plate and slightly smooth the top.
Bake for about 30 minutes or until the middle is no longer jiggly.
Cool on a wire rack for 10 - 15 minutes.
Cut into wedges and serve with with pure maple syrup and slightly sweetened, lightly whipped whipping cream.

PUMPKIN PIE OVERNIGHT OATS

Pumpkin Pie Overnight Oats image

Warm spices and a hint of brown sugar mixed with pumpkin signal that fall is in the air. This grab-and-go breakfast tastes like Thanksgiving.

Provided by Almond Breeze

Categories Breakfast and Brunch Cereals Oatmeal Recipes Overnight Oat Recipes

Time 8h10m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup rolled oats
⅔ cup Almond Breeze Original almondmilk
3 tablespoons canned pumpkin puree
2 teaspoons brown sugar
¼ teaspoon pumpkin pie spice
1 tablespoon shelled roasted pepitas

Steps:

In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
To serve, stir mixture and top with pepitas.
Refrigerate leftovers.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 48 g, Fat 5.3 g, Fiber 6.3 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 203.3 mg, Sugar 10.9 g

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