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!
3tablespoonsStevia blendlike Gentle Sweet or Swerve; see notes for substitute
1teaspoonpumpkin spice
1teaspooncinnamon
½teaspoonbaking powder
1/4teaspoonsalt
1cupmilkunsweetened almond is a great choice, see notes for substitute
1cupcanned pumpkin
½cupegg whitesabout 3 large, see notes for substitute
2teaspoonspure 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.