Monday, October 14, 2013

Baked Pumpkin Oatmeal


Up until a few week ago one of my favorite breakfast recipes was Breakfast PB Oatmeal Bakes. With a few substitutions to the original recipe a new favorite creation was born!  I substituted the peanut butter and chocolate with pumpkin (and pumpkin spices).  The result was a delicious and healthy fall breakfast option.

Not only is this recipe delicious, but it a perfect healthy portable whole grain.  You can make baked oatmeal to feed a crowd or enjoy it individually.  I  frequently make this recipe on Sundays and take the remainder to work for breakfast throughout the week.  All you  need to do is refrigerate the leftovers and reheat as needed.

Sadly I was not the originator of baked oatmeal.  In fact baked oatmeal recipes continue to gain popularity on various blog and internet sites.  If you search for baked oatmeal recipes you will find an abundance of recipes ranging from individually portioned to any fruit flavor you can imagine.

Have you ever tried a baked oatmeal recipe?


Enjoy!
Your family's dietitian,
Kristen Smith





Baked Pumpkin Oatmeal

by Kristen Smith
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: breakfast pumpkin
Ingredients (12 mini oatmeal cups)
    Dry Ingredients:
    • 1 cup old fashion oats
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1/2 teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    • ¼ cup sugar (or your favorite sugar substitute)
    Wet Ingredients:
    • 1/3 cup low fat milk
    • ½ cup plain yogurt
    • 1 egg + 1 egg white
    • 4 ounces pure pumpkin puree
    • ½ teaspoon pure vanilla
    Instructions
    1. Pre-heat oven to 350 degrees fahrenheit; place 12 muffin liners in a muffin pan (aluminum or silicone work best)
    2. Mix together dry ingredients; in a separate bowl mix together wet ingredients; mix all together
    3. Pour batter into cupcake liners about 1/2 of the way (if overfilled they will not cook)
    4. Bake at 350 degrees fahrenheit for 15 minutes or until cooked through
    5. Let cool a few minutes before removing from liners; if have difficulty removing from liners let cool completely
    Nutrition:
    Servings: 4 • Serving size: 3 cups • Calories: 176.3 kcal • Protein: 7.5 g • Sodium: 425.7 mg • Carbs: 30.6 g • Fat: 3.3 g • Fiber: 2.6 • Sugars: 16.8 g
    Powered by Recipage

    1 comment:

    1. This looks yummy! Bookmarking this recipe so I can bake it tomorrow night. :)

      ReplyDelete

    LinkWithin

    Related Posts Plugin for WordPress, Blogger...