1/4 Photos of Pumpkin Oatmeal Baked Pudding
A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking!
My Private Note
Units: US | Metric
- 3/4 cup quick-cooking oats (see note!)
- 3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 dash ginger (optional)
- 1 dash clove (optional)
- 3/4 cup milk
- 1/4 cup pumpkin
- 2 tablespoons Egg Beaters egg substitute
- 1/4 teaspoon vanilla
- 1 teaspoon vegetable oil
- 1Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
- 2In a medium bowl, combine oats, brown sugar, salt, and spices.
- 3In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
- 4Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
- 5Bake 30-40 minutes or until center is firm.
- 6Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
- 7NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!
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Nutritional Facts for Pumpkin Oatmeal Baked Pudding
Serving Size: 1 (161 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 562.8
- Calories from Fat 137
- Total Fat 15.3 g
- Saturated Fat 5.6 g
- Cholesterol 25.6 mg
- Sodium 690.3 mg
- Total Carbohydrate 92.7 g
- Dietary Fiber 6.8 g
- Sugars 41.4 g
- Protein 16.0 g
The following items or measurements are not included:
Egg Beaters egg substitute