Ok, my Trim Healthy Mama friends, I am going to let you in on a little secret…
I HATE OATMEAL…
yep, I cannot not stand oatmeal.
I know… it’s good for me and I need those good carb.
I like oats in COOKIES, does that count?
Anyway, I tried to make my oatmeal tolerable by adding one of my favorite things, PUMPKIN!!!
So here is my take on Pumpkin Baked Oatmeal.
Start with oats… (go check out my printable labels)
Add the other ingredients!
Place in a glass baking dish that has been lightly sprayed with fat free baking spray (I use Coconut Oil Spray).
Cut into big pieces and add a delicious syrup on top…
I used sugar free syrup but Gwen with Gwen’s Nest has a GREAT sugar free syrup HERE…http://gwens-nest.com/stevia-syrup-recipe/
I also topped with a little Reddi Whip and a sprinkle of Pumpkin Pie Spice.
This is an E breakfast.
Smells like Thanksgiving in your kitchen…
did I mention how ready for FALL I am right now??? It’s HOT here in Texas…
Now for a little treat… while taking pictures of this breakfast my little boy hovered around the table waiting for me to finish.
So I snapped a picture of my cutie…
Pumpkin Baked Oatmeal
- Cook Time: 35
- Total Time: 35 minutes
A pumpkin flavored baked oatmeal.
- 1– 15 oz can of pumpkin
- 5 cups of old fashioned oatmeal
- 1 cup of egg whites
- 1/2 cup of greek yogurt
- 1/2 cup of Gentle Sweet or 1/4 cup of Super Sweet Blend or 1/2 cup Truvia or Pyure Stevia
- 2 tsp of pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 tsp maple flavor
- 1 tsp baking powder
- 1.5 cups of Unsweetened Almond Milk
- Sugar Free syrup for the top (look above for a link to Gwen’s Nest for recipe)
- Fat Free Reddi Whip
- Pumpkin Pie Spice
- Mix all ingredients in a big bowl.
- Pour into a 9X13 glass baking dish that has been lightly sprayed with fat free coconut oil spray.
- Bake for 35 minutes on 350 degrees.
- Cut into big pieces and serve with sugar free syrup, Reddi Whip, & a sprinkle of Pumpkin Pie Spice.
- Enjoy this E breakfast!
Dawn @Oh Sweet Mercy says
Love this! I can eat pumpkin all year long, I love it! Autumn is my favorite time of year…sigh…
Oh my goodness, I know! Fall is my favorite time of year!!! 🙂 And I love ALL THINGS PUMPKIN!!!
What size can of pumpkin?
It’s a small can and I’m updating the size of can on my recipe now!
This sounds really good! Our family really likes pumpkin. You say add a can of pumpkin, how many oz/grams/mL is this can of pumpkin?
I’m looking forward to trying this recipe. I enjoy reading your blog and we have tried a few of your recipes, yum!
I am update that size of the can now… sorry about that! I am so glad that you enjoy my blog!! Thank you!
How many servings would this be? In my oven now and it smells amazing!
At least two pieces maybe three! 🙂
How many pieces do you cut the whole thing into?
I cut it into 12 pieces! 🙂 And usually end up freezing the extras for quick E breakfasts.
Mmmm, looking good! I don’t think I’ll ever get sick of pumpkin or oatmeal recipes!
Haha, me either… well at least the pumpkin part… not a huge oatmeal fan. 😉
Made this today!!! Taste awesome!!!! Thank you Mrs. Criddle!!! My daughter has jumped on board with me now!! Your daughters success has been an encouragement to her!! Thank you!!
Oh that’s sooooo awesome!! I am so excited to hear this! 🙂
Does this need to be refrigerated after its baked?
After a little while I would refrigerate it! 🙂
Thank you! This is the first oatmeal bake I’ve loved!
you are so welcome! 🙂
Gladden Grace says
Have you had any luck baking this in muffin tins? I love to have it for on the go breakfast!
I have not but I bet it would work perfectly!!!
This is so very yummy! Thank you and I left out the yogurt so my nondairy husband could eat it and it still came out great.
Oh yay!! 🙂
Would it work to refrigerate this overnight to bake the next morning?
I believe it would but I have not tried it!
I subbed canned coconut cream to make this dairy free and it was delicious. I melted the coconut cream before adding it to the mix. I probably changed it into a crossover, but I am not sure.
Yes, with coconut cream it did turn it into a crossover but that’s ok! Still on plan!
In the recipe, it calls for 5. cups of old fashioned oatmeal
1. Is that steel cut oats or rolled oats?
2. Is it dry or cooked?
Old fashioned dry oatmeal. I haven’t used the steel cut oats yet.
I make this almost weekly and freeze the squares individually. This is one of my favorite breakfasts!! Awesome recipe!!! I sometimes add a little bit of chia seeds! Thank you for this wonderful creation!!
If you like the flavor of pumpkin you have got to try this! It is AMAZING!! I just found the recipe this week and made it this morning. I’m always a little nervous to try new recipes because I have had a lot of failures. However there are many good reviews so I jumped in. I knew it was going to be good when I tasted the batter- yum. Once it’s done, served up with FF Reddi-whip and SF syrup. All I have to say is this is a new favorite! THANK YOU!!
I threw in a few THM chocolate chips. Yum! Thank you for sharing the recipe!
I normally cook for one and freeze the leftovers in single serving sizes. Have you tried freezing this? I really want to make it!
Yes, I have… you just let it thaw and warm it up!
Julie B says
Tried this today & we loved it. I ate it hot with cold applesauce on top…hopefully not pushing the carb limit on an E, but it was delicious!
Awesome! I’ll have to try that!!
Anything we can sub the Greek yogurt with? DF
This sounds amazing and I’d love to make it right now
Hmmm, can you do a goat milk greek yogurt? Or maybe do apple sauce!
Going to try apple sauce!! Thank you!
Kimberly Miller says
This is a super delicious baked oatmeal recipe! I followed the recipe exactly, using super sweet. I cut it into 6 big pieces, for a very filling breakfast, and top it with almond milk. Definitely recommend this recipe to any pumpkin lovers. Super easy, quick breakfast!