Baked Pumpkin Oatmeal

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 You can pretend that you’re in a charming
Bed & Breakfast in Vermont
enjoying the splendor of Fall with
 this hearty pumpkin spiced breakfast.
Top it with cinnamon sprinkled whipped cream.
 Combine the pumpkin, eggs, sugar, salt,
spices, and vanilla.
* you can substitute all the spices with
1 t pumpkin spice mix. 
 Then whisk in the milk.
 Stir in oats and baking powder.
Pour into 4 sprayed ramekins or custard cups.
Sprinkle the tops with cinnamon sugar. You could
also add some chopped nuts.
 Bake until set and golden. You can unmold
these or just serve in the cups. Top with your
choice of maple syrup, milk, cream,
or whipped cream, and more cinnamon sugar
This is also good cold or reheated 
the next morning.


Baked Pumpkin Oatmeal
1 C  canned pumpkin  
1 egg
1/4 C brown sugar
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
1/8 t ginger
1/2 t vanilla
3/4 C milk
2-1/4 C oats
1/4 t baking powder
1. Preheat panggangan to 375º. Spray 4 ramekins.
2. In a large bowl, whisk together: pumpkin,
eggs, sugar, salt, spices, and vanilla.
3. Then whisk in the milk.
4. Stir in the oats and baking powder.
6. Pour into prepared cups, Sprinkle the
top with cinnamon sugar.
7. Bake for 25-30 minutes until the center is
no longer looks wet and the edges are
lightly golden brown.
Serve with: additional cinnamon sugar, milk,
cream, maple syrup, or whipped cream.
4 servings.
Tip: can substitute the spices with 1 t pumpkin pie spice

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