High Fiber Pumpkin Baked Oatmeal
Enjoy the flavors of Fall with this simple, yet nutritious, Pumpkin Baked Oatmeal. With double the fiber compared to other recipes!
Servings: 6
Calories: 485kcal
Equipment
Ingredients
- 2 cups old fashioned rolled oats gluten free, if needed
- ⅓ cup brown sugar packed
- 1 cup pecan pieces
- ¾ cup golden raisins
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ cup ground flaxseed
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted salted butter
- 15 oz can pumpkin puree
- butter, oil, or cooking spray for greasing baking dish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized bowl, mix together the dry ingredients (oats, brown sugar, pecans, golden raisins, baking powder, spices, flax, and salt).
- In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
- When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
- Grease the bottom and sides of an 8x8 glass baking dish with butter, oil, or cooking spray. Pour the oatmeal mixture into the baking dish & use a spatula to spread evenly throughout the dish.
- Bake in the oven for about 40 minutes, until the oatmeal has risen, firmed up, and looks beautifully golden brown.
- Remove from the oven and let rest for a few minutes to cool. Cut into squares and enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.
Nutrition
Calories: 485kcal | Carbohydrates: 59g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 352mg | Potassium: 644mg | Fiber: 10g | Sugar: 29g | Vitamin A: 11338IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 4mg