Pumpkin Pie Baked Oatmeal

Recipe

Breakfast
Pumpkin Pie Baked Oatmeal

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User Rating

5 out of 5 stars
Rate it:
6 ratings

Recipe Data

8
Servings
10min
Prep
40min
Total

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Description

It's time for everything pumpkin, and that includes pumpkin pie. Enjoy your pumpkin pie with a hearty dose of oatmeal for breakfast. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2 c.gluten-free rolled oats
½ c.vegan brown sugar
1 tbsp.pumpkin pie spice
2 tsp.Hy-Vee ground cinnamon
1 tsp.Hy-Vee baking powder
¼ tsp.Hy-Vee salt
2 c.Hy-Vee unsweetened almond milk
1 c.Hy-Vee canned pumpkin
1 tbsp.Hy-Vee vanilla extract
1 tsp.ginger paste

Things To Grab

  • 8-or-9-inch pie plate
  • Hy-Vee nonstick cooking spray
  • 2 medium bowls
  • Wire cooling rack

Directions

  1. Preheat oven to 375 degrees. Spray an 8-or-9-inch pie plate with nonstick cooking spray; set aside.

  2. In a medium bowl, oatmeal, brown sugar, pumpkin pie spice, cinnamon, baking powder, and salt. Stir to combine.

  3. In another medium bowl whisk together, almond milk, pumpkin, vanilla extract, and ginger paste.

  4. Pour milk mixture into oatmeal mixture and stir to combine. Pour into prepared pie plate. Bake 30 to 35 minutes, or until oatmeal is set. If oatmeal begins to over brown, cover with aluminum foil.

  5. Allow to cool slightly on a wire rack. To serve, cut into wedges and serve with desired toppings.

Nutrition facts

Servings

160 Calories per serving

Amounts Per Serving

  • Total Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 32g
  • Protein: 3g

Daily Values

0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 2%

Recipe Source:

Hy-Vee Test Kitchen