Pumpkin Oatmeal Baked Pudding Recipe

Name: Pumpkin Oatmeal Baked Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quick-cooking oats (see note!); 3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 dash ginger (optional); 1 dash clove (optional); 3/4 cup milk; 1/4 cup pumpkin; 2 tablespoons Egg Beaters egg substitute; 1/4 teaspoon vanilla; 1 teaspoon vegetable oil

Servings: persons

3/4 cup quick-cooking oats (see note!)
3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash ginger (optional)
1 dash clove (optional)
3/4 cup milk
1/4 cup pumpkin
2 tablespoons Egg Beaters egg substitute
1/4 teaspoon vanilla
1 teaspoon vegetable oil

1
Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
2
In a medium bowl, combine oats, brown sugar, salt, and spices.
3
In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
4
Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
5
Bake 30-40 minutes or until center is firm.
6
Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
7
NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 cup quick-cooking oats (see note!), 3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Oatmeal Baked Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions