Well it’s a cold October morning and I was craving something warm for breakfast. I came across this recipe for baked oatmeal and was psyched. And since fall has arrived, a pumpkin version seemed a necessity. Warm breakfast, plus the added benefit of using the oven to warm the house, bonus. This is a great breakfast to make at the beginning of the week and divide into portion size containers for breakfast on the run during the week. It easily reheats in the microwave and tastes delicious. This is not a super sweet breakfast, you can add more brown sugar if you want a sweeter taste, but I prefer less (decreases the calories). Enjoy this oatmeal while making your house a toasty little oven.
Yield: 4 Servings
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 egg, beaten
- 1 can pumpkin
- 1.5 cups rice milk
- 1 teaspoon vanilla
- 2 tablespoons brown sugar
- 1/4 cup raisins (optional)
1. Preheat oven to 375°.
2. Combine oats, baking powder, salt, cinnamon, nutmeg and ginger in large sized mixing bowl.
3. In a different medium mixing bowl combine egg, pumpkin, rice milk, vanilla and 1 tablespoon brown sugar. Mix until blended.
4. Add wet ingredients into bowl with oats and mix well. Add in raisins if desired.
5. Pour ingredients into baking dish. (I used a 2 1/2 qt dish) Sprinkle top with remaining brown sugar.
6. Place in preheated oven and bake 30 minutes, or until center is set. Allow to cool slightly and cut into portions.
Adapted from: Kathy Eats Real Food