Crunch topped pumpkin baked oatmeal

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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Crunch topped pumpkin baked oatmeal calories by ingredient
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Introduction

This is a simple dish and easy to make. The key is to assemble ingredients ahead and refrigerate for at least 4 hours or overnight. It is really good and not overly sweet.

This recipe is courtesy of Fountain Avenue Kitchen website.
This is a simple dish and easy to make. The key is to assemble ingredients ahead and refrigerate for at least 4 hours or overnight. It is really good and not overly sweet.

This recipe is courtesy of Fountain Avenue Kitchen website.

Number of Servings: 7

Ingredients

    In large bowl mix:
    2 eggs (lightly beaten first)
    1/4 cup maple syrup OR honey
    1 teaspoon baking powder
    1 teaspoon vanilla
    1 teaspoon pumpkin pie spice
    1/4 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 milk
    3 cups old fashioned oats
    1/4 to 1/3 cup brown sugar

Tips

This can also be made into muffins, be sure to use paper cups or grease the muffin pan well. If making muffins, fill to top of each pan and bake for just 20 minutes.


Directions

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.

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