Pumpkin Pie Baked Oatmeal


Pumpkin Pie Baked Oatmeal


Serves 16

I like to crumble this when finished so it’s a nice soft granola for my yogurt! (See tip below). Since this recipe serves 16 i suggest you freeze half and leave the other half for the week (8 days of breakfast! This way, you’re set for another full week of breakfast when you’re having a busy week (WARNING-this tastes good frozen…..)


3 cups of oats

3 eggs

1/4c non-flavored oil (or coconut oil)

1/2c brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp clove (optional)

1/2c canned pumpkin

1 1/2c skim milk

1/2c both dried cranberries and walnuts


Preheat oven to 350 degrees F

Mix all ingredients together in a bowl.

Grease a casserole dish with cooking spray

Add the mixture to the dish and bake for 45 minutes (until browned on the sides)

Nutrition Information: (serves 16 which is about 1/3c
Calories: 151


Carbs:21g-fiber 3g (about 1 carbohydrate exchange)

Nutrition Tip:

I eat this soft of thing as a granola topper to my yogurt (hence the name “pumpkin granola” on my jar)! It’s soft with some texture, sweet and flavors my yogurt! Plus the 15-20g of protein in my greek yogurt plus the fiber from the oats and delicious flavor keeps me full for hours for under 300 calories total from breakfast!



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