Baked Pumpkin Oatmeal Recipe

Name: Baked Pumpkin Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, melted; 1 cup pumpkin puree; 1/3 cup sugar; 2 cups 1% low-fat milk; 2 eggs, beaten; 3 cups rolled oats; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon ginger; 1/8 teaspoon clove; 1/2 cup dried cranberries; 1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Servings: persons

2 tablespoons butter, melted
1 cup pumpkin puree
1/3 cup sugar
2 cups 1% low-fat milk
2 eggs, beaten
3 cups rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon clove
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

1
Preheat oven to 350u00b0F.
2
Start cranberries soaking in hot water to plump them.
3
Mix first five ingredients (butter through eggs).
4
Stir in dry ingredients.
5
Drain cranberries and stir into mixture along with nuts (if using).
6
Pour into buttered 9x12 pan (I use glass).
7
Bake for 30 - 40 minutes until center springs back when touched.
8
Cut into squares, place in bowls, and serve hot with milk.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, melted, 1 cup pumpkin puree, 1/3 cup sugar, 2 cups 1% low-fat milk, and more.

Yes, Baked Pumpkin Oatmeal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Pumpkin Oatmeal

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