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    You are in: Home / Recipes / Pumpkin Oatmeal Baked Pudding Recipe
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    Pumpkin Oatmeal Baked Pudding

    Pumpkin Oatmeal Baked Pudding. Photo by Mikekey

    1/4 Photos of Pumpkin Oatmeal Baked Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    vitalev's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
    2. 2
      In a medium bowl, combine oats, brown sugar, salt, and spices.
    3. 3
      In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
    4. 4
      Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
    5. 5
      Bake 30-40 minutes or until center is firm.
    6. 6
      Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
    7. 7
      NOTE: 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!

    Ratings & Reviews:

    • on August 27, 2009


      This makes for a nice breakfast, I love baked oatmeals. I ended up putting a cup of pumpkin in this (unintentionally), and the flavor was still fairly subtle. Because of that I decreased the milk to 1/2 cup, and the liquid amount was good. I also just used a sprinkle of salt and added your suggested pecans (about 3 tablespoons). I have to admit I am really partial to your Chocolate Chip Cookie Baked Oatmeal - that one's my favorite!

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    • on December 09, 2008


      I thought this was a good starter, but I definitely would decrease the salt by about half next time as I could prominently taste it. I agree it would be good with chopped nuts! Maybe some maple syrup on top, too...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2008


      I used quick cooking oats and pumpkin spice. I couldn't really taste the pumpkin. I thought it would have more of a pumpkin flavor, like pumpkin bread or cookie.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    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

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