Up until a few week ago one of my favorite breakfast recipes was Breakfast PB Oatmeal Bakes. With a few substitutions to the original recipe a new favorite creation was born! I substituted the peanut butter and chocolate with pumpkin (and pumpkin spices). The result was a delicious and healthy fall breakfast option.
Not only is this recipe delicious, but it a perfect healthy portable whole grain. You can make baked oatmeal to feed a crowd or enjoy it individually. I frequently make this recipe on Sundays and take the remainder to work for breakfast throughout the week. All you need to do is refrigerate the leftovers and reheat as needed.
Sadly I was not the originator of baked oatmeal. In fact baked oatmeal recipes continue to gain popularity on various blog and internet sites. If you search for baked oatmeal recipes you will find an abundance of recipes ranging from individually portioned to any fruit flavor you can imagine.
Have you ever tried a baked oatmeal recipe?
Your family’s dietitian,
- 1 cup old fashion oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup sugar (or your favorite sugar substitute)
- 1/3 cup low fat milk
- ½ cup plain yogurt
- 1 egg + 1 egg white
- 4 ounces pure pumpkin puree
- ½ teaspoon pure vanilla