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Pumpkin Spice Latte Baked Oatmeal

  • Prep 5 min
  • Total 35 min
  • Servings 4

Calling all #PSL fans: Your breakfast and latte, all in one! MORE + LESS -

Buns In My Oven
August 16, 2016

Ingredients

2
cups old fashioned oats
1/4
cup brown sugar
2
teaspoons instant espresso powder
1
teaspoon baking powder
1
teaspoon cinnamon
1/2
teaspoon nutmeg
1/4
teaspoon ginger
1/4
teaspoon salt
1 3/4
cups milk
1/2
cup canned pumpkin puree (NOT pumpkin pie mix)
1/4
cup butter, melted
1
egg
1
teaspoon vanilla extract

Steps

Hide Images
  • 1
    Preheat oven to 350°F. Spray 8x8-inch square baking dish with non-stick cooking spray.
  • 2
    Add oats, sugar, espresso powder, baking powder, cinnamon, nutmeg, ginger and salt to a medium mixing bowl and stir to combine.
  • 3
    Add milk, pumpkin, butter, egg, and vanilla to small mixing bowl and whisk well. Pour wet mixture over oats and stir until just combined.
  • 4
    Pour carefully into prepared baking dish and bake for 30 minutes or until set in the center. Serve hot.

Expert Tips

  • The leftovers refrigerate well. Add a little milk to the bowl when reheating in the microwave.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
10g
48%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
430mg
18%
Potassium
420mg
12%
Total Carbohydrate
50g
17%
Dietary Fiber
5g
22%
Sugars
21g
Protein
11g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • All the flavors of fall’s most famous latte come together in this amazing breakfast bake. ‘Tis the season, after all.

    So, tell me the truth. Are you onboard this all-pumpkin everything train that the rest of the world is riding?

    I am! I am quite possibly the conductor of this train, to be honest. Don’t hate me.

    I mean, pumpkin pie is great and I have to bake at least a few of them every fall, but I can’t stop there. I want to pumpkin-ify every last recipe I’ve ever seen. It might be a problem.

    Of course, like any true pumpkin lover, pumpkin spice lattes are a go-to for me and no one can turn down a bowl of hot oatmeal on a chilly morning, so hey. Let’s go ahead and marry those two, shall we? You’re going to love this recipe!

    Real quick, before I give you the lowdown on how to make this, I want you to envision something. A dollop of whipped cream. A dusting of pumpkin pie spice. Right on top of your oatmeal. Doesn’t that sound heavenly?

    You’ll need oats, pumpkin, milk, melted butter, vanilla, brown sugar, an egg and a few spices. Those spices include cinnamon, nutmeg, ginger and espresso powder. (This is a latte oatmeal, after all. Gotta bring the espresso powder to the game.)

    Add the oats, brown sugar and spices to a medium mixing bowl and give them a quick stir. You know this going to be good already, don’t you?

    In a small mixing bowl, whisk together the pumpkin, milk, melted butter, vanilla and egg.

    Dump the wet ingredients into the dry and give it a give stir. No need to beat it to death, just get everything combined. Pour that right into a greased 8x8-inch baking dish.

    This will bake up in just about 30 minutes.

    If you’re not dying to dig into this hearty breakfast, then we can’t be friends anymore. #sorrynotsorry

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