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Nutrition Facts
Serving Size 1 (323g) Recipe makes 1 servings The following items or measurements are not included below: Egg Beaters egg substitute
Calories 562
Calories from Fat 137		(24%)
Amount Per Serving		%DV
	Total Fat 15.3g	23%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 690mg		28%
Potassium 740mg		21%
Total Carbohydrate 92.7g		30%
	Dietary Fiber 6.8g	27%
	Sugars 41.4g
Protein 16.1g		32%
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Pumpkin Oatmeal Baked Pudding

Recipe #198361 | 45 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: vitalev
Nov 29, 2006

A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking!

SERVES 1 -2 (change servings and units)

Ingredients

3/4 cup quick-cooking oat (see note!)
3 tablespoons brown sugar or Splenda sugar substitute
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash ginger (optional)
1 dash clove (optional)
3/4 cup milk
1/4 cup pumpkin
2 tablespoons Egg Beaters egg substitute
1/4 teaspoon vanilla
1 teaspoon vegetable oil

Directions

1
Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
2
In a medium bowl, combine oats, brown sugar, salt, and spices.
3
In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
4
Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
5
Bake 30-40 minutes or until center is firm.
6
Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
7
NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!

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Featured Reviews for This Recipe

From: Maito

On Aug 27, 2009

This makes for a nice breakfast, I love baked oatmeals. I ended up putting a cup of pumpkin in this (unintentionally), and the flavor was still fairly subtle. Because of that I decreased the milk to 1/2 cup, and the liquid amount was good. I also just used a sprinkle of salt and added your suggested pecans (about 3 tablespoons). I have to admit I am really partial to your Chocolate Chip Cookie Baked Oatmeal - that one's my favorite!

0 people found this review helpful

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From: Alissa.z

On Dec 9, 2008

I thought this was a good starter, but I definitely would decrease the salt by about half next time as I could prominently taste it. I agree it would be good with chopped nuts! Maybe some maple syrup on top, too...

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From: Lady McCoy

On Mar 21, 2008

This was sooooo good! I served my dish with a little sweet cream cheese topping. The kids loved it! I did not feel like hastling with each spice individually, so I just replaced them with a little pumpkin spice seasoning. It was perfect. I also used 2 eggs rather than the Egg Beaters. I already made this 3 times.

4 people found this review helpful

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From: malittle

On Jan 10, 2008

Hi, I thought this was an outstanding recipe. It is great for people with or without health issues. Not only it was easy to make, but it really did taste great. I love oatmeal, and pumpkin is another winner. I'm diabetic and everything in this recipe is pretty heart smart! I did use 1% milk and it came out fine. I did top off with a few chopped walnuts, because I love them and they lend a nice nutty flavor as well as being a heart smart nut.

3 people found this review helpful

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