Crunch topped pumpkin baked oatmeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
In large bowl mix: 2 eggs (lightly beaten first)1/4 cup maple syrup OR honey1 teaspoon baking powder1 teaspoon vanilla1 teaspoon pumpkin pie spice1/4 cp melted butter (I used coconut oil)1/2 cup 100% pumpkin puree (not pie filling)1 small apple grated (I leave skin on)1 1/4 cups non fat milk3 cups old fashioned oats1/4 to 1/3 cup brown sugar
In large bowl mix all ingredients except the oats and brown sugar. Add oats and mix until thoroughly combined. Place in 9 inch pie plate that has been buttered or sprayed with cooking spray.
Cover and place in fridge overnight or for at least 4 hours.
In the morning (or whenever you bake it) place on counter and heat oven to 375 degrees. Bake for 27 to 30 minutes.
Remove from oven and set to broil. Sprinkle brown sugar evenly over top and put under broiler until sugar melts and begins to carmelize. Watch closely so that it does not burn!
Serve with milk, fruit and/or nuts if desired. This is great leftover and heated in microwave. Also freezes well.
Serving Size: baked in 9 inch pie plate, can be 6 servings or cut smaller pieces to make 7 or 8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user MARYLOUK58.
Cover and place in fridge overnight or for at least 4 hours.
In the morning (or whenever you bake it) place on counter and heat oven to 375 degrees. Bake for 27 to 30 minutes.
Remove from oven and set to broil. Sprinkle brown sugar evenly over top and put under broiler until sugar melts and begins to carmelize. Watch closely so that it does not burn!
Serve with milk, fruit and/or nuts if desired. This is great leftover and heated in microwave. Also freezes well.
Serving Size: baked in 9 inch pie plate, can be 6 servings or cut smaller pieces to make 7 or 8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user MARYLOUK58.
Nutritional Info Amount Per Serving
- Calories: 405.1
- Total Fat: 17.1 g
- Cholesterol: 257.9 mg
- Sodium: 195.4 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 4.5 g
- Protein: 14.7 g
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