Prep 10 mins
Cook 1 hr
This is a much lighter version of baked oatmeal. It makes for a satisfying and delicious breakfast. This recipe is very forgiving, you can adjust almost everything to your liking. Feel free to use an egg substitute in place of the whole eggs. You can take out an egg and replace with another 1/4 cup of milk, or add in another egg for some extra protein.
- 1 cup rolled oats (not quick cook)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 eggs
- 1⁄2 cup dark brown sugar
- 1⁄2 cup skim milk
- 2 tablespoons pumpkin pie spice (you may prefer less )
- 2 teaspoons vanilla extract
- 2 tablespoons ground flax seeds (optional)
- Preheat oven to 350 degrees.
- Bring 2 3/4 cups of water to a boil. Cook the oatmeal for 2 to 3 minutes, or until it thickens up, it will be slightly undercooked. Let it sit and cool while you mix the rest of the ingredients.
- Mix all the remaining ingredients until well combined. Start adding the oatmeal, a spoonful at a time at first and mixing in before adding more. If you add the oatmeal too quickly, the eggs will start to cook, and you will end up with little pieces of scrambled eggs in there.
- Once the mixture is combined, pour into a lightly greased 8x8 square pan, or a deep dish round pie pan. Bake at 350 degrees for about an hour, or until the oatmeal is firm and lightly browned near the edges. To prevent cracking, you may bake in a water bath, but I don't bother with that step.
- Makes 4 large serving, or 6 smaller servings that work better if you are serving something alongside. I like to top with a little bit of light whipped cream (can) for added sweetness. If you won't be doing this, you might want to add in another 1/4 cup of sugar.