Baked Pumpkin Oatmeal

baked pumpkin oatmeal

Well pumpkin season is officially upon us (according to my Pinterest feed). So before we all get overwhelmed by the plethora of pumpkin spice lattes, pumpkin bread, pumpkin cookies and pasta recipes, I’m going to share my favorite Baked Pumpkin Oatmeal with you!

What I love about this particular baked oatmeal, is the pumpkin… it’s rich, without being too overwhelming. I’ve tried lots of other pumpkin oatmeal recipes and many times the flavor is so strong that it feels like you’re eating it straight from the can. Not so tasty.

This recipe tastes great on it own, but feel free to add your favorite chocolate chips, raisins, or whatever else floats your boat. Enjoy!

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Baked Pumpkin Oatmeal

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 serving

Serving Size: entire recipe

Ingredients

  • 1/2 cup rolled oats
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp baking powder
  • sweetener of choice to taste (I used 5 scoops of Kal pure stevia)
  • pinch salt
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup pure pumpkin (not pumpkin pie filling)
  • 1/2 tsp vanilla extract
  • optional toppings: chocolate chips, raisins, nuts etc

Instructions

  1. Preheat oven to 375
  2. Spray ramekin with nonstick spray
  3. In a small bowl, mix all dry ingredients.
  4. Mix in wet ingredients
  5. Transfer to ramekin and bake for 20-22 mins (or until firm)

Notes

Nutritional Info: 190 calories, 5g fat, 33 carb, 8g protein

http://proshapefitness.com/2014/09/14/baked-pumpkin-oatmeal/

About Melissa

Melissa Wilson is a Certified Strength and Conditioning Specialist through NSCA and received her Bachelor’s degree from California Polytechnic State University-San Luis Obispo. In addition to in-person training, Melissa is the founder of ProShape Fitness -- a healthy living company, which specializes in online fitness and nutrition coaching for individuals who want to get back into shape and adopt healthier lifestyle habits.

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  • Lauren Filomeo

    What sized dish did you use to bake it?

    • I used a medium size ramekin (~5″), but any size should work (you may have to adjust baking time by a few mins). You could also multiply the recipe by 4, and use a 8×8 baking dish =)

      • Lauren Filomeo

        Thank you! I was thinking about doubling it so I’m glad to hear you can multiply by 4 and it still works! Always looking for new recipes that I can make Sunday to enjoy during the week! Can’t wait to try this!

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