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