Here is a new recipe I found on Pinterest that I thought I would give a try. Of course, I didn’t stick to the original recipe as a whole. I didn’t intend for that to happen, I just didn’t have all the called for ingredients in the house at the time. Oops! 🙂 Anyhow, I’m not dissappointed with how it turned out. Tim actually really, really liked the taste.
This is what the baked oatmeal looked like after baking in a 9×13 pan.
What I was impressed with the most was the fact that there was NO flour in this recipe and that I could mix it up the day before and store inside the refrigerator before baking the next morning.
After pulling out of the oven, I let it cool for about 10 minutes before cutting into squares. Each square was spread with butter on top and sprinkled with a little brown sugar. Very filling!!!
Instead of adding the chopped nuts and craisins, I added about a cup of chopped apples and a handful of raisins. I also didn’t have cloves, so I substituted the coves and nutmeg for Pumpkin Pie Spice. It added more of a cinnamon taste (which was fine by me!) because there was also cinnamon in the Spice blend.
Pumpkin Spice Baked Oatmeal – by myblessedlife.net
- 6 cups oats
- t tsp. salt
- 4 tsp. baking power
- 1 T. cinnamon
- 1/2 tsp. nutmeg
- 1/2 teaspoon ground cloves
- 1 cup honey
- 1 cup pumpkin puree
- 4 eggs, beaten
- 1/4 cup milk
- 1 T. vanilla
- 1/2 cup craisins
- 1/2 cup chopped nuts
DIRECTIONS: Combine oats, salt, baking powder, cinnamon, nutmeg and cloves in a bowl. Add honey, eggs, pumpkin, milk and vanilla and stir well. Fold in craisins and nuts. Pour into greased 9×13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Serve topped with butter or coconut oil, brown sugar or honey and milk. For muffins, the bake time is approximately 20-25 minutes. Yield: Approximately 10-12 servings