November 27, 2010

Baked Pumpkin Oatmeal

This sounds a little crazy, but this is one of the healthiest, most amazing breakfasts you'll make. My kids all ATE this up. The second time I made it, I doubled it, and the leftovers were super re-heated the next day. This is also an excellent food storage recipe, as most people have oats and evaporated milk to use up!

The original recipe can be found here, but I have slightly modified it below.

Baked Pumpkin Oatmeal
3 cups quick cooking oats
½ cup brown sugar
1 cup evaporated milk
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
½ teaspoon ginger
¾ cup canned pumpkin

In a large bowl mix together all wet ingredients, mix in all dry ingredients. Spread into a buttered 9×13 pan. Bake at 350 for 20 minutes. If you double it, it takes a little bit longer to bake, based on the size of pan you put it all in.


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