Baked Pumpkin Pie Oatmeal

Original Recipe HERE

My kids love baked oatmeal dishes (especially when I serve them it with baked pears), and I was looking to whip together something slightly easier and just for a change of pace.  The entire dish would've been eaten in one night if we didn't have to wolf down dinner and leave for gymnastics.
Because I needed this to cook faster, I put it in a 9x13" dish and baked covered for 20 minutes and uncovered for 10-15.  The texture was more oatmeal-y and less firm than my usual recipe, which was fine.  I also didn't have any eggs, so I substituted several tablespoons of egg whites - whether that made a difference, I'll test in future makings.  I suspect it was the greater amount of pumpkin instead.  Also, I'd probably increase the amount of pumpkin pie spice - or at least add cinnamon.
1 can (15 oz) pumpkin purée
1/2 cup brown sugar
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1-1/2 cups milk
2-1/2 cups dry old-fashioned oats
(1) Preheat oven to 350 degrees F.  Grease an 8x8" baking dish.
(2) In a large bowl, whisk pumpkin, brown sugar, eggs, vanilla, pie spice, salt, and baking powder until smooth.
(3) Whisk in milk.
(4) Add oats to pumpkin mixture; stir until well combined.  Pour into prepared pan.
(5)  Cover pan with foil.  Bake for 30 minutes.  Remove foil; bake an additional 10-15 minutes.

Kid Participation:
* Whisk together ingredients
* Measure oats

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