Pumpkin Oatmeal Baked Pudding

Submitted by vitalev

"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!"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 1

ingredients

• 177.44 ml quick-cooking oats (see note!)
• 44.37 ml brown sugar or 44.37 ml Splenda sugar substitute
• 1.23 ml salt
• 2.46 ml cinnamon
• 1.23 ml nutmeg
• 0.25 ml ginger (optional)
• 0.25 ml clove (optional)
• 177.44 ml milk
• 59.14 ml pumpkin
• 29.58 ml Egg Beaters egg substitute
• 1.23 ml vanilla
• 4.92 ml vegetable oil

directions

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

Reviews

[Maito]

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 Recipe #290731 - that one's my favorite!

 

[Alissa.z]

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...

 

[hottiecj]

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.

 

[Outta Here]

What a great breakfast treat! I used old-fashioned oats, since I like my oatmeal a little "chewier", and used 1 tbls. brown sugar and 2 tbls. Splenda, to make it more diabetic-friendly, and non-fat milk. Used all four spices. Topped it with some fat-free half-and-half. My only complaint is there wasn't enough! :) I served two and will double it next time. Thanks for posting this keeper!

 

[LadyMonteiro]

This was sooooo good! I served my dish with a little sweet cream cheese topping. The kids loved it! I did not feel like hastling with each spice individually, so I just replaced them with a little pumpkin spice seasoning. It was perfect. I also used 2 eggs rather than the Egg Beaters. I already made this 3 times.