Thursday, August 30, 2012

Pumpkin Pie Baked Oatmeal

As a planner, I'm always thinking ahead. Far ahead. I've already started looking at my options for Thanksgiving, my absolute favorite holiday. My roommate offered to let me spend it with her and her family. My very first question was, "Will there be pumpkin pie?"


I don't ask much from my Thanksgiving meals. All I request is pumpkin pie...and at least one green vegetable. :)


Okay, so yes, I'm aware that this recipe calls for an entire tablespoon of maple syrup. You can try using less, but I truly did not enjoy it the first time I made it with just one teaspoon (and I don't have a sweet tooth!). Pumpkin is not sweet, so you really do need something to sweeten this oatmeal. You could experiment with dates, if you're adamant against using that much sweetener.



Pumpkin Pie Baked Oatmeal

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 25 min
Ingredients (serves 1)
  • 1/2 cup regular rolled oats
  • 1/4 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • pinch of salt
  • 1/3 cup milk of choice
  • 1/4 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup
Instructions
  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small bowl, mix oats, baking powder, pumpkin pie spice, and salt until combined.
  3. In a medium-sized bowl, mix together pumpkin puree, almond milk, vanilla extract, and maple syrup.
  4. Add dry ingredients to mix ingredients and stir until combined.
  5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  6. Pour into the prepared ramekin and bake for 18-22 minutes.
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For a big batch (Servings: ~4)

Ingredients
2 cups regular rolled oats
2 tsp pumpkin pie spice
1 tsp baking powder
1/8 tsp salt
1 cup milk of choice
1/2 cup water (or more milk)
1 cup pumpkin puree
1 tsp vanilla extract
4 tbsp maple syrup
Instructions
  1. Preheat oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray. 
  2. In a small bowl, mix oats, baking powder, pumpkin pie spice, and salt until combined. 
  3. In a medium-sized bowl, mix together pumpkin puree, almond milk, vanilla extract, and maple syrup. 
  4. Add dry ingredients to mix ingredients and stir until combined. 
  5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. 
  6. Pour into the prepared ramekin and bake for 22-25 minutes.
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

18 comments:

  1. I just made this... kind of. Didn't have any pumpkin so threw in a mashed baked sweet potato. Ta-da! Sweetness! No added sweetener necessary. Followed my typical oatmeal routine: dried cranberry and apple, flaxseed, and walnuts on top. Also went way overboard on the cinnamon, ginger, and cloves (like usual). Amazing! Thank you so much for the inspiration to bake my oatmeal! I eat it every day and love what it does for me health-wise, but to be honest, I find it really difficult to eat in its 'natural' form. Something about the texture and how filling it is. But today I'm sitting down to an enormous pumpkin pie bar cookie for breakfast and couldn't be happier! Thanks!

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    Replies
    1. Ohhhhhh wow! So delicious! Glad to hear you didn't need the honey.

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  2. I tried this today and it was delicious! Thanks for sharing such an easy and filling recipe!

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  3. this looks yummy! I'm a little confused though, you mention honey in the description, but I don't see it on the ingredient list? hoped you could help me out. :) -Elaine

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    Replies
    1. Ahhh yes. That's because I altered it later to "maple syrup" after I realized I preferred that instead. Nice catch. :)

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    2. I really like this recipe. I made your "big batch" and froze it in individual servings. It freezes well and makes for a nice, fast, yummy, healthy breakfast. Thanks!

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  5. I'll have to try this out - like oatmeal, and love pumpkin stuff!

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  6. I spent most of my life thinking the only way I could eat oatmeal was in the no bake cookies Have made this (and the peanut butter cookie baked oatmeal!!) several times and am addicted now to baked oatmeal! Thanks for such a different way to have breakfast!

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  7. I made this today and it was great! A nice change from stove-top porridge. I did sprinkle a wee bit of sucanat on the top in addition to the maple syrup. I will definitely make this again (maybe tomorrow!). Thanks for sharing! :)

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  8. oh yummy, never thought about doing something like this with pumpkin and oats, definitely looks and sounds delicious :) thanks again for another great share @tisonlyme143

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  10. Why does it need baking powder?

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