Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.88
from
8
votes
Pumpkin GIngerbread Baked Oatmeal
A easy, make-ahead breakfast casserole that's full of holiday flavors.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Course:
Breakfast, brunch
Cuisine:
American
Servings:
6
Calories:
261
kcal
Author:
Anne Danahy, RD
Ingredients
2 ¼
cups
old fashioned oats
3
teaspoons
O
Organics pumpkin pie spice mix
¼
teaspoon
salt
¾
teaspoon
baking powder
1
15 ounce can
O
Organics pumpkin puree (not pumpkin pie filling)
3
tablespoons
light molasses
Note: blackstrap molasses is less sweet and too bitter
¼
cup
real maple syrup
1
teaspoon
vanilla extract
1 ½
cup
unsweetened vanilla almond milk
or any type of milk
2
large
eggs
beaten
⅓
cup
roughly chopped pecans
½
cup
fresh or frozen cranberries
or dried
Instructions
Preheat the oven to 350 degrees and lightly grease an 8 x 8 baking dish
In a large mixing bowl, combine the oats, pumpkin pie spice mix, salt, and baking powder and set aside.
In another mixing bowl, mix together the canned pumpkin, molasses, maple syrup, vanilla extract, milk, and beaten eggs. Mix well to combine.
Add the wet ingredients to the dry ingredients and stir well to incorporate everything.
Pour the mixture into the prepared baking dish. Sprinkle the pecans and cranberries over the batter.
Bake for 30-35 minutes or until a knife inserted in the middle comes out mostly clean.
Let the baked oatmeal cool for about 15 minutes before serving.
If desired, top with Greek yogurt, milk, and/or additional maple syrup.
Notes
This can be prepared the night before, refrigerated, and then baked in the morning.
Nutrition
Calories:
261
kcal
|
Carbohydrates:
40
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
62
mg
|
Sodium:
210
mg
|
Potassium:
396
mg
|
Fiber:
4
g
|
Sugar:
17
g
|
Vitamin A:
116
IU
|
Vitamin C:
1
mg
|
Calcium:
168
mg
|
Iron:
2
mg