Pumpkin Baked Oatmeal with Raisins
Comfort food for breakfast! This recipe was adapted from EatingBirdFood.com's Pumpkin Baked Oatmeal recipe to reduce saturated fat and sodium, and swap out nuts for raisins. (I microwave single servings of this recipe but I don't like the texture of microwaved nuts. I also love raisins in my baked oatmeal!)
Equipment
- Large bowl
- 8×8" square baking pan
- Parchment paper or silicone pan liner (optional)
Ingredients
For the oatmeal
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 tablespoon ground flaxseed
- 1 1/2 cups unsweetened soy milk (or the nondairy milk of your choice)
- 1 1/4 cups canned pure pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup raisins (packed)
For serving (optional)
- 1 cups plain nondairy yogurt or unsweetened applesauce
- 6 tablespoons chopped toasted pecans or walnuts
Instructions
For the oatmeal
- Preheat oven to 375°F. Spray an 8-inch square baking pan with cooking spray. Or use parchment paper or a silicone pan liner to keep the oatmeal from sticking to the pan.
- Mix together all the ingredients in a large bowl. Let the mixture rest for at least five minutes so the flax seed can absorb some of the liquid.
- Pour the mixture into the prepared pan. Wiggle the pan a bit so the mixture levels itself.
- Bake for about 30 minutes, or until the top browns a little bit. Let sit for about 15 minutes.
- Cut into six pieces. Transfer pieces to serving plate. Serve with toppings if desired.
Notes
- I generally make these ahead of time. When I do, I let the oatmeal cool for about 30 minutes before cutting it into six pieces. I then refrigerate the pieces in Rubbermaid containers. To serve, I transfer them to a small plate, microwave for two minutes on high, then add a dollop of yogurt or applesauce. Maybe a sprinkling of nuts on top of that. If I’m using applesauce that’s been in the fridge, I microwave the oatmeal for 1 minute and 45 seconds, then add the applesauce, then return the oatmeal to the microwave to heat for the last 15 seconds.
- Nutrition facts were calculated for the baked oatmeal only; toppings were not included.
Nutrition
Nutrition Facts
Pumpkin Baked Oatmeal with Raisins
Amount per Serving
Calories
211
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
101
mg
4
%
Potassium
387
mg
11
%
Carbohydrates
40
g
13
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
6
g
12
%
Vitamin A
8071
mcg
897
%
Vitamin C
3
mg
4
%
Calcium
167
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition facts, if provided, are approximate and are for reference only. Values may vary depending on the ingredients, ingredient brands, and varieties used. Calculated by mynetdiary.com.
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