Sunday, September 25, 2011

Baked Pumpkin Oatmeal

Pumpkin is back! Pumpkin is back!
Well, it never really went away in my house because I hoarded a few cans at the end of last fall to have for this year just in case it was difficult to find again. But, it's back at the front of my mind in everything from candles to soap to food. I just love the scent and the flavor. Here are a few of my favorite pumpkin recipes:

Whole Wheat Pumpkin Bread
Pumpkin Ice Cream
Pumpkin Spice Cheesecake Brownies
Pumpkin Chiffon Cake
Pumpkin Cinnamon Rolls
Pumpkin Pie Bars
Pumpkin Dip
Pumpkin Gingerbread Trifle

I have wanted to try pumpkin oatmeal for a loooong time now and for some reason am just finally getting to it. I used my favorite standby baked oatmeal recipe (remember, I'm boring and make all my breakfasts and lunches on Sunday and reheat oatmeal every morning and soup every lunch for a week!) as a base and here is my adapted recipe. If you love pumpkin, this is perfect for you--pumpkin for breakfast (and healthy!)!
**I should have originally added--this is not super sweet and therefore does not taste like pumpkin pie. It has pumpkin flavor, but you can amp up the sweet factor with more brown sugar, honey, whatever you like. I was trying to get a semi healthy start to the day by not adding in lots of sugar:)

Baked Pumpkin Oatmeal

2 cups uncooked oats
1/4 cup light brown sugar
2/3 cup pumpkin puree
4 egg whites
1 tsp baking powder
1 1/2 cups skim milk
2 tsp pumpkin pie spice

Spray a square baking dish with nonstick cooking spray and preheat oven to 375 F.
Combine oats, baking powder, brown sugar, and pie spice.
In a separate bowl, combine pumpkin, egg whites, and skim milk.
Stir wet and dry ingredients together, transfer to baking dish, and bake for 20 minutes.

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