Baked Pumpkin Oatmeal with Toasted Walnuts
10min
30min
4
385
Chef's Note
This oatmeal can be prepared the night before - just mix the wet and dry ingredients separately, refrigerate, then combine and bake in the morning. For a dairy-free version, substitute almond milk and coconut oil instead of regular milk and butter.
Tags
Ingredients
2 cups old-fashioned rolled oats
1/2 cup walnuts
1 cup pumpkin puree (not pie filling)
1 1/2 cups milk
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/4 cup dried cranberries
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish with cooking spray.
- 2
Spread 1/2 cup of walnuts on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Watch carefully to prevent burning. Once toasted, roughly chop the walnuts and set aside.
- 3
In a large bowl, combine 2 cups of old-fashioned rolled oats, 1 teaspoon of baking powder, 1 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
- 4
In a separate bowl, whisk together 1 cup of pumpkin puree, 1 1/2 cups of milk, 1/4 cup of maple syrup, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
- 5
Pour the wet ingredients into the dry ingredients and stir until well combined.
- 6
Fold in 1/4 cup of the toasted walnuts and 1/4 cup of dried cranberries.
- 7
Pour the mixture into the prepared baking dish and spread evenly.
- 8
In a small bowl, mix the remaining toasted walnuts with 2 tablespoons of melted butter and 2 tablespoons of brown sugar. Sprinkle this mixture over the top of the oatmeal.
- 9
Bake for 25-30 minutes until the oatmeal is set and the top is golden brown.
- 10
Let cool for 5 minutes before serving. Serve warm with additional maple syrup if desired.
Nutrition Information (per serving)
385
11g
48g
18g
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