Kitchen Originals: Pumpkin Baked Oatmeal

I’m having trouble focusing on this baked pumpkin oatmeal post right now. Focus, Melissa, focus. That logo, those fonts, oh and that background. It’s a lost cause. I left the recipe for you. Excuse me while I go click around this pretty new site.

—Melissa

Pumpkin Baked Oatmeal
serves 4-5

DRY
2 c. uncooked oats (quick-cooking or old fashioned work)
1/2 c. packed brown sugar
1/2 c. craisins or raisins
1/4 c. chopped walnuts
1 tsp. baking powder
1/2 tsp. cinnamon
dash of nutmeg
dash of cloves

WET
1 1/2 c. milk
1/4 c. applesauce (jarred or homemade)
1/4 c. pumpkin puree (canned or roasted)
2 tbsp. salted butter, melted
1 large egg beaten

1. Preheat oven to 375°. Lightly spray 4 individual ramekins or an 8-inch square pan with olive oil. Set aside.
2. Combine dry ingredients in a large bowl.
3. Combine wet ingredients in a medium bowl. Mix well.
4. Add wet ingredients to dry and stir until combined.
5. Pour mixture into baking dish or ramekins and bake for 20-25 min.
6. Serve warm.

4 Responses to “Kitchen Originals: Pumpkin Baked Oatmeal”

Sadye

November 6, 2013 at 5:57 pm

This was good, but I would’ve liked it more pumpkiny. I think I’ll try swapping out the applesauce for more pumpkin puree.

Leave a Reply

Comments with additional links to your website or products beyond the specified link zone will be marked as spam. If you’d like to submit your business/product/blog/giveaway for editorial review, please email me.

*
*