Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

This baked pumpkin oatmeal is the perfect breakfast on a busy day. It can easily be made the night before and sliced the next morning for a great on-the-go breakfast. Or make it fresh in the morning when you have a bit of extra time and serve it with a dollop of Greek yogurt, fresh fruit and a drizzle of honey. Recipe courtesy of Jacqueline Bruchez from The Seaside Baker.
Servings
8 servings
Prep time
10 minutes
Cook time
35 minutes
Passive time
n/a

Ingredients

  • 15 oz canned Pumpkin Purée
  • 1 Ripe Banana mashed
  • 2 large Eggs
  • 1/2 cups Milk
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 3/4 tsp Baking Powder
  • 1/4 cup Brown Sugar
  • 2 1/2 cups Old Fashioned Rolled Oats
  • 1/4 cup Raisins

Instructions

  1. Preheat oven to 350°F degrees.
  2. Spray 9x13-in baking pan with non-stick cooking spray.
  3. Mix together dry ingredients.
  4. In a separate bowl, mix together wet ingredients.
  5. Add wet ingredients to dry ingredients, mix until combined.
  6. Pour batter into pan and bake for 35-40 minutes.
  7. Serve warm or room temperature.

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