Baked Pumpkin Pie Oatmeal Recipes
PUMPKIN PIE OATMEAL
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
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
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
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 and baked oatmeal, together as one. And they lived happily ever after.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 14
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
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
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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