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Pumpkin Baked Oatmeal | THM E

Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 6 hours
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 2 cups oats use gluten free if necessary
  • 1/4 cup chopped pecans optional
  • 2 tablespoons unsweetened dried cranberries optional
  • 3 tablespoons Stevia blend like Gentle Sweet see notes for substitute
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk unsweetened almond is a great choice, see notes for substitute
  • 1 cup canned pumpkin
  • ½ cup egg whites about 3 large, see notes for substitute
  • 2 teaspoons pure vanilla extract

Instructions

  • Place all dry ingredients in a 7x11 baking dish. Stir well.
  • Place all wet ingredients into a measuring jug. Whisk well.
  • Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
  • When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.

Notes

  • Instead of unsweetened almond milk, we also like using local raw cow's milk. (I skim the cream off the top to use that in S meals!)
  • Instead of egg whites, you can also use 2-3 whole eggs if you're not concerned about making the bake super low fat.
  • Instead of the Stevia blend (something like Truvia or the THM Gentle Sweet), you can use 1/8 teaspoon pure stevia extract OR 1 tablespoon THM Super Sweet Blend. You can also use 1/4 cup maple syrup OR 1/4 cup honey.
 
The calories are without pecans or cranberries. According to My Fitness Pal, one serving has 3g of fat and 19g net carbs.