Easy, Delicious Pumpkin Baked Oatmeal (Low Fat, THM E)

Pumpkin Baked Oatmeal

Pumpkin baked oatmeal is one of our favorite fall (and year round) treats! I wish you could smell my house right now! Seriously, if only I could send you the smell of this deliciousness baking!!! It would send you right to your kitchen to whip this baby up, and it will fill your house and tummy with fall wonderousness.

Lol, I think I’m done making up words. But, for real, you need this easy, tasty Trim Healthy Mama E recipe in your life! It takes less time to put together than it does for the oven to preheat! Lol– am I the only one who races their oven while mixing up a recipe?

Click here to read more about THM basics and my story of losing

all the baby weight in just 4 months!

Pumpkin Baked Oatmeal
Craving all things pumpkin this week! #eatallthepumpkins #newTHMcookbookarrived!

The pumpkin in here works wonderfully to keep the recipe moist without adding extra fat. I love fall baking, since it’s easy to sub out the oil or fat in a recipe with pumpkin for a seasonal, low-fat recipe. It’s especially nice when you’re pregnant and craving all things pumpkin.

Health Benefits of Pumpkin

Pumpkin, a cousin of the carrot family, is also fantastic for your health! It’s chock-full of fiber, potassium, and vitamin C. They’re also rich in vitamin A, which can be good for eyesight. The antioxidant beta carotene in pumpkins can also help to reduce the risk of cancer and wrinkles. The fiber can be beneficial for weight loss, so I’m pretty sure that makes pumpkin an all-around beauty food!

I love this baked oatmeal served warm and covered with a splash of unsweetened vanilla almond milk. My hubby calls it oatmeal cake (and he usually hates oatmeal but loves this stuff), and he prefers to eat it heated up and on a plate. My toddler will shove bites of it into her mouth cold or warm! Pretty sure that my way is the best, but I’d love to hear what you think!

So, hurry to your kitchen and whip up this delightful fall breakfast treat today!

Pumpkin Baked Oatmeal, Low Fat, THM E
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This easy recipe tastes like fall and makes a great breakfast any time of the year!

Course: Breakfast
Ingredients
  • 1/2 cup sweetener I use coconut sugar but it works great with THMGentle Sweet
  • 1/3 cup pumpkin puree not pumpkin pie filling!
  • 1/4 cup egg whites
  • 2 cups old fashioned oats
  • 1/4-1/2 tsp pumpkin pie spice or cinnamon
  • 1.5 tsp baking powder
  • 2/3 cup unsweetened vanilla almond milk
Instructions
  1. Preheat oven to 350 degrees. Mix together sweetener, pumpkin, and egg whites. Add other ingredients and mix well. Pour into greased 8×8 pan. Bake for 30 minutes.

Pumpkin Baked Oatmeal

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2 Comments

  • You commented in a post somewhere, that, as you are at goal weight, you use coconut sugar, honey, etc. That surprised me, since it seems all THM people really like the stevia/erithritol/xylitol sweetners and continue to use them. I’ve wondered about the advisability of using erithritol/xylitol long term, and would be interested to hear your thought about that, and why you have gone back to the others. Enjoyed the recipe…haven’t made it yet, however!

    • Great question!! And I think it’s one that every Mama has to go with what she feels like is best for her overall health. I have several reasons for preferring honey/maple syrup/coconut sugar when I’m at goal weight. First, my husband doesn’t care for the taste of any of the other sweeteners (xylitol, stevia, erythritol, monk sugar), so it’s simply easier to make desserts that we’ll both eat (if you have the first THM cookbook, the Pay Off Day Candies are divine with coconut sugar!). Next, I find that often the on plan sweeteners leave a sweet aftertaste that make me crave more sweet things. My sweet tooth is better satisfied with coconut sugar/honey/etc, so I actually eat less sweets in maintenance mode and gradually cut back on the sweetener used in recipes. Stevia also has the potential to naturally lower blood pressure a little bit, and I tend towards low blood pressure (90/60 is my norm) so when I’m pregnant (a state which naturally lowers blood pressure), using stevia makes me really lightheaded/dizzy. I have heard a few stories of ladies who felt like their female hormones got very out of whack with long term stevia use, and while that’s merely anecdotal, that makes me concerned about long term use. If I had certain medical conditions (diabetes, cancer, and a few others), then I would stick to the sugar alcohols (xylitol/erythritol) and stevia all the time since the benefits of a lower glycemic load would outweigh my reservations. As a younger lady with a medical history of normal blood sugar levels and with growing children and a marathon-running husband in my home, I feel more comfortable using coconut sugar sparingly as my main sweetener when I’m at goal weight. Hope that helps, and sorry I wrote you a book in response! Lol, clearly, it’s a decision that I put a lot of thought. I know that each THMer wants to make the best decision for their health. 🙂

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