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.
yield
6 serving(s)
prep time
1 Hr
cook time
45 Min
method
Bake
Ingredients For fall baked oatmeal
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1 can15 oz 100% real pumpkin
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1 1/2 crolled oatmeal, not instant
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1/2 cbrown sugar (i use splenda brown sugar)
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1 cpecans chopped nuts divided
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1/2 craisens
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1 tspbaking powder
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1/2 tspsalt (kosher)
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2 lgeggs
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1 1/2 cmilk
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4 Tbspbutter
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2 cdiced cooking apples
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1/2 Tbspvanilla extract
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1/2 Tbsppumpkin pie spices
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1/2 Tbspcinnamon
How To Make fall baked oatmeal
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1Combine wet ingredients and wisk until smooth. Retain 1/2 of the nuts and 1/2 of the cinnamon.
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2Combine dry ingredients and blend. Retain 1/2 of the nuts. Pour in wet and blend.
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3Melt butter in the 8 x 8 baking dish and pull up onto the sides.
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4Peel and core the cooking apples and dice into 1/2" pieces. Place into the baking dish.
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5Pour mixture into 8 x 8 buttered dish. Spread the remaining nuts and cinnamon on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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