Baked Pumpkin Oatmeal

 You can pretend that you’re in a charming 

Bed & Breakfast in Vermont 

enjoying the splendor of Fall with

 this hearty pumpkin spiced breakfast.

Top it with cinnamon sprinkled whipped cream.

 Combine the pumpkin, eggs, sugar, salt, 

spices, and vanilla. 

* you can substitute all the spices with

1 t pumpkin spice mix. 

 Then whisk in the milk.

 Stir in oats and baking powder. 

Pour into 4 sprayed ramekins or custard cups. 

Sprinkle the tops with cinnamon sugar. You could

also add some chopped nuts. 

 Bake until set and golden. You can unmold

these or just serve in the cups. Top with your 

choice of maple syrup, milk, cream, 

or whipped cream, and more cinnamon sugar

This is also good cold or reheated 

the next morning.

Baked Pumpkin Oatmeal
1 C  canned pumpkin  
1 egg
1/4 C brown sugar
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
1/8 t ginger
1/2 t vanilla
3/4 C milk
2-1/4 C oats
1/4 t baking powder
1. Preheat oven to 375º. Spray 4 ramekins.
2. In a large bowl, whisk together: pumpkin,
    eggs, sugar, salt, spices, and vanilla.
3. Then whisk in the milk.
4. Stir in the oats and baking powder.
6. Pour into prepared cups, Sprinkle the
   top with cinnamon sugar.
7. Bake for 25-30 minutes until the center is
    no longer looks wet and the edges are
    lightly golden brown.
Serve with: additional cinnamon sugar, milk,
cream, maple syrup, or whipped cream.
4 servings.
Tip: can substitute the spices with 1 t pumpkin pie spice


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