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Baked Pumpkin Oatmeal
10 min prep time
20 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Baked Pumpkin Oatmeal
During the fall months, you’ll see pumpkin-flavored treats from coffee to doughnuts. Treat yourself to a healthy and delicious pumpkin dish! This oatmeal is perfect on a fall morning.
10 min prep time
20 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 375 degrees F. Spray a 1.5-quart baking dish with cooking spray.
- In a large bowl, combine oats, Splenda Brown Sugar blend, cinnamon, nutmeg and baking powder.
- In a medium bowl, combine the milk, vanilla extract, pumpkin, oil and egg.
- Add the pumpkin mixture to the oat mixture; stir well. Pour oat mixture into baking dish and bake for 20 minutes. Serve warm.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 280
-
Total Fat
8g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 140mg
-
Total Carbohydrate
43g
- Dietary Fiber 6g
- Total Sugars 12g
- Added Sugars 0g
- Protein 10g
- Potassium 390mg
- Phosphorous 390mg
Ingredients
old-fashioned rolled oats (uncooked)
2 cup
low-calorie brown sugar substitute
1/4 cup
ground cinnamon
1 tsp
ground nutmeg
1/8 tsp
baking powder
1 tsp
skim milk
1 cup
vanilla extract
1 tsp
pureed pumpkin
1 cup
canola oil
1 tbsp
eggs (beaten)
1
nonstick cooking spray
1
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