fall baked oatmeal
The dish is intended to be served hot, broken apart and with milk on top. The variations on this dish are endless. You can use any fruit, fresh or canned. Just drain first. You can use any nuts or non. If you don't use the pumpkin then increase the milk by 1/2 cup. You can bake in muffin tins. You can freeze the entire dish, bake on baking paper and remove, or cut into single servings and freeze.
prep time
1 Hr
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 can 15 oz 100% real pumpkin
- 1 1/2 cups rolled oatmeal, not instant
- 1/2 cup brown sugar (i use splenda brown sugar)
- 1 cup pecans chopped nuts divided
- 1/2 cup raisens
- 1 teaspoon baking powder
- 1/2 teaspoon salt (kosher)
- 2 large eggs
- 1 1/2 cups milk
- 4 tablespoons butter
- 2 cups diced cooking apples
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon pumpkin pie spices
- 1/2 tablespoon cinnamon
How To Make fall baked oatmeal
-
Step 1Combine wet ingredients and wisk until smooth. Retain 1/2 of the nuts and 1/2 of the cinnamon.
-
Step 2Combine dry ingredients and blend. Retain 1/2 of the nuts. Pour in wet and blend.
-
Step 3Melt butter in the 8 x 8 baking dish and pull up onto the sides.
-
Step 4Peel and core the cooking apples and dice into 1/2" pieces. Place into the baking dish.
-
Step 5Pour mixture into 8 x 8 buttered dish. Spread the remaining nuts and cinnamon on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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