Baked Pumpkin Oatmeal

I love oatmeal. L-O-V-E it. And adding pumpkin to oatmeal makes it even, you know....mo'betta :-) Especially when you add all the delicious Fall spices that makes everything with pumpkin taste like pumpkin pie. I already have Pumpkin Spice Oatmeal, Overnight Pumpkin Oats, and Pumpkin Pie Steel Cut Oats  on the blog, so it was only natural that I try a baked version. Baked oatmeal has been my least favorite way to eat my oats because it's always seemed a little dry. However, that all changed with this recipe.

a little maple syrup on top didn't hurt either

Baked Pumpkin Oatmeal

• 2 cups pumpkin puree
• 1-1/2 cups milk (I used unsweetened almond-coconut milk)
• 1/4 cup brown sugar
• 1/4 cup xylitol (can use sugar substitute or more brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons pumpkin pie spice (I mix my own)
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 1/2 cup Bob's Red Mill 7-grain Cereal (or more oats)
• 1/2 cup chopped pecans
• 1/2 cup raisins
• turbinado sugar for sprinkling on top (optional)

1. Preheat oven to 350 °F.
2. Spray an 8 x 8 baking dish with non stick cooking spray.
3. In a large bowl, mix all of the ingredients from pumpkin through salt, until blended.
4. Stir in oats, pecans and raisins. 
5. Pour the oatmeal/pumpkin mixture into prepared baking dish and spread evenly. 
6. Sprinkle the top with turbinado sugar if desired.
7. Cover with foil and bake for 30 minutes, then remove foil and bake for additional 10-15 minutes or until center is set.

Recipe adapted from RelativeTaste

This was great to prepare on Saturday and have the leftovers for the rest of the week. I cut mine into 9 squares, for about 5 Weight Watchers points per square. Some days I ate it with a little sugar free syrup over the top, and other days I added more milk and turned it into a creamy bowl of pumpkin oatmeal goodness.

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