A fall breakfast for a crowd is made easy with this hearty, nutritious oatmeal. Canned pumpkin puree (or butternut squash puree) saves time on prep work and is packed with healthy fiber.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons unsalted butter
- 1 1/4 cups old-fashioned rolled oats
- 3 tablespoons dark brown sugar
- 1/8 teaspoon kosher salt
- 1 2/3 cups plain unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/3 cup chopped walnuts
- 1/3 cup old-fashioned rolled oats
- 1/3 cup dark brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon whole wheat pastry flour or unbleached all-purpose flour
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon kosher salt
- One 15-ounce can pure pumpkin puree
Instructions
- For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
- Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
- For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
- Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
- Cool on a rack for 10 to 15 minutes. Serve warm.
Nutrition Facts
| Calories | 270 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 45 milligrams |
| Sodium | 115 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 6 grams |
| Protein | 7 grams |
| Calories | 270 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 45 milligrams |
| Sodium | 115 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 6 grams |
| Protein | 7 grams |
Reviews
I make this all the time. It keeps all week in the fridge, so I eat it cold in summer and reheat it in winter. I add spices to the oatmeal base and crushed hazelnuts to the topping. So good!
Fabulous! I added 1/4 tsp ground clove. Perfect weekend breakfast.
We love this recipe. The first time I made it as the recipe said to do it and something was a little off. After talking with a friend she suggested I add dark brown sugar and pumpkin spice to the pumpkin. And that was what was missing! It is extremely yummy and I made it several times.
I replaced the brown sugar with Swerve and the walnuts with sliced almonds. This is yummy! I love the pumpkin, and think I’m going to try other combos replacing the pumpkin with unsweetened apple sauce, sliced fruit, etc. Will be a go to recipe now!
Yuck
My husband loved this recipe. I always add only half of the sugar the recipe calls for, and it was still really good. Next time, I will just add a little more pumpkin pie spice, but that’s only because we love that flavor. Thank you for sharing this recipe with us. It’s truly a comfort food breakfast.
This recipe has nearly 20 grams of sugar per serving – a shockingly high number for a recipe the labels itself as “healthy.”
Delicious! Not too sweet and the pumpkin makes it creamy. I will definitely make this again.
This is easy, delicious, and will work well for breakfast throughout the week. I didn’t have walnuts and used slivered almonds instead.