Looking for something else you can do with that bottle of pumpkin spice? Try this alternative way to preparing oatmeal. Baking oatmeal provides a different texture compared to preparing it on the stove top. Best of all, this recipe can be made once and provide you with multiple servings throughout the week!
Video by George Carvalho
This recipe does not include any added sugar. You can choose to sweeten it by adding 1/3 cup of brown sugar. Another option is to drizzle honey on top of it before eating.
Makes 9 servings
1 (15 oz.) can pumpkin purée
2 large eggs
1 ½ teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon vanilla extract
1 ½ cups of unsweetened almond milk, low fat (1%) or fat-free milk
2 ½ cups old fashioned oats
½ cup chopped pecans or any nut of choice (plus some more for topping)
Dash of cinnamon
Optional: honey, to drizzle on top before eating
Preheat the oven to 375 degrees F.
- In a large bowl, whisk together eggs, vanilla, pumpkin pie spice and baking powder. Then stir in the pumpkin purée and milk.
- Mix the oats and chopped nuts into the pumpkin mixture.
- Coat a medium (about 8×8) baking pan with oil. Pour in the pumpkin oat mixture. Bake for about 45 minutes or until top is golden brown.
- Top with chopped pecans and dash with cinnamon. Drizzle honey on top, if desired.
- Serve hot. Refrigerate leftovers for up to four days. Reheat and enjoy for a quick breakfast.
Nutritional information (per serving): Calories 165, Fat 8g, Carbohydrate 20g, Fiber 4g, Sodium 60mg, Protein 5g.
Lucette Talamas is a registered dietitian with Community Health  at Baptist Health South Florida. She holds a bachelor’s degree in food science and human nutrition from University of Florida. With additional experience as a clinical dietitian, Lucette enjoys providing practical nutrition information to promote healthy lifestyles that can help prevent and manage chronic diseases. Her expert tips and advice have been featured in print and broadcast media, including Miami Herald, CBS Miami, Telemundo and Univision. Active in professional nutrition organizations, Lucette was recently honored with the 2018 Recognized Young Dietitian of the Year Award from the Florida Academy of Nutrition and Dietetics.