Table Talk » Pumpkin Oatmeal for Breakfast

Oatmeal is so good for you, but I don't like the consistency of oatmeal cooked as a hot breakfast cereal. I want to add oatmeal to my breakfast, so I adapted my friend Marcy's recipe for baked oatmeal in the hope of making an oatmeal dish that I would like. With baked oatmeal, you get all the goodness of oatmeal, but the consistency is that of a dense bar.

I made a few changes to Marcy's recipe; the most significant change was adding some pumpkin puree. Now I love oatmeal. Baked oatmeal that is! I've been making a batch of it on Sunday to have for breakfast during the week. I have a piece of baked oatmeal with some fruit. Sometimes I have it with an ounce or two of Hormel® Natural Choice® ham, which is a nitrate-free ham.

Baked oatmeal is not the most photogenic food, but here it is.

Baked Oatmeal with Pumpkin

Baked Oatmeal with Pumpkin
Serves 6

1 3/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 tablespoons maple syrup
2 1/8 cups milk -- I use nonfat milk but use whatever you like. I've used leftover buttermilk.
1 egg
1/2 cup canned pumpkin
1 tablespoon safflower oil

Preheat oven to 350 degrees. Spray an 8x8 pan with vegetable oil spray. (I use safflower oil in a Pampered Chef oil sprayer.)

In a medium bowl, mix oats, cinnamon, ginger.

In another bowl, mix maple syrup, milk, egg, pumpkin, and oil. Add this mixture to the dry ingredients and mix to combine.

Pour mixture into baking dish and bake, uncovered, for 40-45 minutes or until set. Cool for 5-10 minutes, run a silicone or rubber spatula around the edge of the pan to loosen baked oatmeal. Turn the oatmeal onto a plate, then cut it into 6 pieces.

Serving Ideas : Warm in toaster oven or microwave oven. Drizzle with maple syrup.

Posted December 2, 2007 2:09 PM in Recipes

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5 Comment(s)

MarcyK said… (on December 2, 2007 at 15:19 PM #)

I can't WAIT to try this! And I'm wondering if applesauce could be used too. Thanks Patti!

Patti said… (on December 2, 2007 at 15:29 PM #)

Marcy, I think unsweetened applesauce (drain it in a colander for a little while to make it thicker) or mashed banana would be delicious.

Cindy Barnard said… (on December 3, 2007 at 11:10 AM #)

You've done it again! I CANNOT get oatmeal past my gag button.
I make oatmeal for Dan almost every weekday morning in the winter and know that I should be eating it too. I'm gonna do this! And maybe add some nuts.
Patti........you need to go "on the road" with this blog.
Thank you...AGAIN.

Amy said… (on December 6, 2007 at 09:54 AM #)

I love pumpkin oatmeal but have never tried it baked. Even though it only takes a few minutes to make oatmeal in the morning, I rarely do. I am going to try your recipe and maybe add a few dried cranberries. Thanks for the idea!

Cindy Barnard said… (on December 12, 2007 at 09:44 AM #)

Well, I tried this and after some consideration I think it's a keeper.
The texture isn't perfect but it is SO, SO, SO much better than eating regular "hit-my-gag-button" oatmeal. I added some walnuts but don't think it did enough to do that again. Drizzling some maple syrup over the square is essential. I really like having a way to make oatmeal a regular part of my breakfast. Thanks, Patti.
Martha Stewart, look out...you've got competition!


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