There is a whole bunch of decadent oat & pumpkin goodness tucked away right here in this oatmeal. You get a lot of bang for the buck with these ingredients. Not only do you get great flavor, but also the health benefits of whole rolled oats, pumpkin and flaxseed. I even snuck some egg in here for protein and you get your pick of what kind of milk & sweetener you want to throw in.
This is the perfect breakfast for adults and kids to enjoy. It warms your belly and tantalizes the taste buds. You get all the flavors of pumpkin pie with high energy, whole grain, great for you ingredients.
What’s your favorite oatmeal recipe?
Ingredients
- 2 Cups Old Fashioned Rolled Oats or Coach's Oats
- 1/2 Cup Ground Flaxseed Meal
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2/3 Cup Unsweetened Pumpkin Puree
- 1 1/2 cups milk (I like Unsweetened Vanilla Almond Milk, use your favorite dairy or dairy free milk)
- 1/2 Cup Egg Whites or 2 Whole Eggs with Yolks
- Sweetener: Stevia or your favorite natural sweetener to taste (Maple, Honey, Sucanat & Agave great too)
- 1 tablespoon Pure Vanilla Extract
- 1 teaspoon ground Cinnamon
- 1 teaspoon ground Ginger
- 1 teaspoon ground Nutmeg
- 1/4 Tsp Allspice
- Cooking Spray
Method
- Pre heat oven to 350 degrees F. Spray pan with oil. Mix oats, spices, salt, baking powder and flaxseed in a bowl. Mix pumpkin, milk, sweetener and eggs in another bowl. If you are using whole eggs, you can whisk them before you add them to the bowl. Combine all ingredients together and stir well.
- Spread mixture evenly in a 8 x 8 glass baking dish. Bake for about 20 minutes until oatmeal has cooked through. This is best enjoyed straight out of the oven. Top with nuts, dried fruit and some extra milk.
- This oatmeal can be stored in the fridge in an air tight container for a few days. Thin out with extra milk or water to make creamy.
- Add a dollop of thick greek yogurt or whipped cream to the top of your oats.
Notes
Google Recipe View Microformatting by ZipList Recipe Plugin
http://www.familyfreshcooking.com/2009/11/21/baked-pumpkin-pie-oatmeal-with-flaxseed/Copyright © 2009 Marla Meridith {FamilyFreshCooking.com}. All Rights Reserved.
Oatmeal Recipe Links
- High Energy Skillet OatmealFamily Fresh Cooking
- Oatmeal the BasicsFamily Fresh Cooking
- Oatmeal Bowls: 7 WaysFamily Fresh Cooking
- Baked Oatmeal with Banana & CranberriesAnja’s Food 4 Thought
- Pumpkin & Caramelized Banana Baked OatmealHealthy Food For Living
- Steel Cut OatsTwo Peas and Their Pod
{ 16 comments… read them below or add one }
Serious yumminess!
Wow!!! Love this! Got to get my girlfriend this recipe. Pairing my two favorites. Great post!
@foodphotos
I have had a request for this for breakfast on the first day of school (from a child who hates oatmeal, no less!) and cannot find pumpkin ANYWHERE! (canned, frozen, or fresh, grrr.) Is there any chance of substituting something like sweet potato or butternut squash?
Nicole: Yes, sweet potato would be an excellent substitution. The butternut squash could work to, but I would opt for the yams first. The addition of pumpkin pie spice can make those two options taste more like pumpkin pie.
I could eat pumpkin in almost anything. We have a lovely rogue plant in our garden that showed up out of nowhere. So far we have 15 large pumpkings and more are appearing every day. It’s such a gift.
Hi Marla. I just wanted to let you know that this recipe
continues to be a favorite in our household–my 16 month-old is
eating it for lunch, topped with a dollop of vanilla yogurt. Happy
baby! Thanx for such great recipes!
Cole: Your comment thrills me. To read that families are trying my recipes and enjoying them so makes everything I do worth it
How amazing that your little one loves my baked pumpkin oatmeal. Such a healthy meal. That dollop of yogurt on the top adds so much too! I made this the other day with steel cut oats that I soaked overnight & it was amazing. Thanks for sharing your kind words today.
Delish!! Thanks for sharing this…its a must try!
Marla this sounds seriously delicious!!! ….just when I thought I had pumpkin in every form I could think of! lol I can’t wait to make this!
Cheryl: There is never enough pumpkin & oats in my world.The combo is warming & delicious.
Do you think this could be prepared the night before and baked at breakfast time? That would be awesome for a school morning.
Jules: Yes, I do bake a big batch of this either in separate ramekins or in a baking dish. Simply re heat portions in the microwave or oven for a few minutes. Stir in some milk, yogurt, cream or hot water when serving to make creamy. It is even better over the course of a few days because the flavors have a chance to combine.
Curious, if I were to use a stevia sweetener granulated, approx. how much would you recommend? Any help would be appreciated, thanks.
Hi Adrienne, that is a touch call because each stevia powder is so different as far as the ratio. I always tell you guys to “sweeten to taste” I hope that works for you. I always taste my batters & such.
Ok, thx. for getting back to me. I, too also am a taste tester
Thank you for sharing this, Marla. Ill make this for my teen. If I still had my horse Id have made this for her too!
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