Description
Warm and comforting baked oatmeal with pumpkin puree and pumpkin spices. Perfect for a cool fall morning before heading off to the pumpkin patch.
Ingredients
- 1-½ cup Quick Oats Or Old-fashioned Oats
- ½ cups Milk
- 1 Tablespoon Applesauce
- 1 whole Egg
- 1 teaspoon Baking Powder
- ½ teaspoons (scant) Salt
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Ground Cinnamon
- 2 dashes Ground Nutmeg
- 1 dash Ground Cloves
- 1 dash Ground Allspice
- ½ cups Pureed Pumpkin (or 1/4 Cup For Less Pumpkin Flavor)
- ¼ cups Brown Sugar, Divided
- Warm Milk (optional, For Serving)
Preparation
1. Preheat oven to 350ºF. Mix all of the oatmeal ingredients together (everything except for 1/8 cup of the brown sugar and the warm milk, which is a garnish) in a 1 1/2-quart oven-safe ceramic bowl/casserole bowl (use this size for 3 servings, which is the standard recipe size). Use a 2-quart ceramic bowl/casserole bowl like Corningware for 6 servings (for this, you’ll need to double the recipe, of course).
2. Top with the reserved 1/8 cup brown sugar. Put in the oven for 15-20 minutes and then you’re done! Easy-peasy. Top with a little warm milk if you like.
You could also use a 9×9 dish for the 3 servings or 9×13 for 6 servings. I think the round Corningware heats more evenly (no hot corners) and that is why I used that piece of cookware.
Note: you can use 1/2 teaspoons of pumpkin pie spice to replace the cinnamon, nutmeg, cloves and allspice.
