Sunday, 2 February 2014

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal 

Yield: 9 servings
Prep Time: 10 min
Cook Time: 60 min 


3 cups old-fashioned rolled oats – not instant
1/4 cup brown sugar, packed
1/2 cup raisins or dried cherries, dried cranberries, etc (Optional)
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice**
1/2 teaspoon salt
1 cup unsweetened pumpkin puree (not pie filling)
3 cups milk or soy milk
3 large eggs, lightly beaten
2 teaspoons vanilla extract or rum extract or other flavouring
** See our Pumpkin Pie Spice recipe if you don’t have this seasoning in your cupboard.


1. Preheat oven to 350 degrees F. Spray 8x8 baking dish with non-stick spray or rub sides and bottom with a paper towel and a small amount of vegetable oil.

2. In a medium bowl, combine oats, sugar, raisins, spices, and salt. 

3. In a separate bowl, whisk together pumpkin puree, milk, eggs and vanilla extract. Add liquid ingredients to dry ingredients; whisk until combined. Pour into prepared dish.

3. Bake 50-55 minutes until the oatmeal feels set and firm. Insert a toothpick into the centre and if it comes out clean, the cake is done. 

4. Let cool and cut into 9 pieces.

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