Onward with the pumpkin recipes!
Yes, we're in the thick of pumpkin madness around here. I've got my pumpkin scented candles, pumpkin candies, and all sorts of pumpkin amazingness to indulge in this month.
This pumpkin pie oatmeal was the perfect treat on this slightly chill Texas morning. Can you believe that it got down into the 50's here last night?! My air conditioner hasn't kicked on in nearly 12 hours and I couldn't be more pleased.
Originally I used another pumpkin oatmeal recipe for my inspiration, but you know... I'm always looking to lighten up things where I can.
I subbed half of the sugar out for Stevia in the Raw, used half egg and half egg whites, and added in some fat free greek yogurt for some extra protein and richness.
The result? Less than 160 calories of pure pumpkin bliss!
While this baked oatmeal could stand perfectly well on it's own, I absolutely suggest adding in the 'optional toppings' that I listed below. Just be aware that I didn't include them in the nutritional breakdown.
By the way... did I mention that you could make this ahead the night before? Just prepare it as directed, but instead of baking it, cover with an airtight lid and store in the fridge. Remove it in the morning and pop it into a preheated oven and you're good to go!
This is actually my preferred method since the oats soak up all the pumpkin and spice goodness. The mixture will be much thicker in the morning because of this, but don't worry, it'll bake up just the same - if not better!
Skinny Baked Pumpkin Pie Oatmeal
Servings: 9 • Size: 1 Square • Calories: 158.7 • Fat: 2.5 g • Carb: 30.1 g • Fiber: 4.5 g • Protein: 7.9 g • Sugar: 13.2 g • Sodium: 209.2 mg
15 Oz. 100% Pure Pumpkin Puree
1/4 C. Stevia in the Raw
1/4 C. Light Brown Sugar
1 Large Whole Egg
2 Large Egg Whites
1 Tsp. Pumpkin Pie Spice
3/4 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Vanilla Extract
1 1/2 C. Fat Free Milk
1/2 C. Plain Fat Free Greek Yogurt
2 1/2 C. Old Fashioned Oatmeal
Fat Free Milk
Preheat the oven to 350 degrees F. and lightly spray the inside of an 8x8 baking dish with non-stick cooking spray.
In a large bowl, mix together the pumpkin, sweetener, brown sugar, eggs, pumpkin pie spice, baking powder, salt and vanilla until well combined.
Whisk in the milk and greek yogurt.
Stir the oats into the pumpkin mixture.
Pour the mixture into the prepared baking dish and cover with foil.
Bake for 30 minutes.
Remove the foil and continue to make for another 15 minutes or until set in the middle.
Once done, remove the oatmeal from the oven and set aside to cool slightly.
Divide into 9 equal pieces.
Serve warm and top with your choice of deliciousness!
Store any leftovers in an airtight container in the fridge for 3-5 days.