Pumpkin Baked Oatmeal

A white ceramic dish full of baked oats on a linen tablecloth.

This simple to make Baked Oatmeal is made with pumpkin and maple syrup making it the perfect Fall recipe for anyone following the Weight Watchers plan. Filling and tasty - a must try! It works out at 5 Points per filling slice!

Course Breakfast

Cuisine American

Keyword baked oatmeal, baked oats, pumpkin baked oatmeal, weight watchers breakfast recipes

Prep Time 10

Total Time 50

Servings servings

Calories 173kcal

Author Marianne

Ingredients

2 cups old fashioned oats (180g)
1 cup pumpkin puree (225g)
4 tbsp maple syrup
1 medium egg
2 tsp pumpkin pie spice
1 tsp baking powder
1 cup unsweetened almond milk (240ml)
1 tsp vanilla extract
6 pecan nut halves (optional - 2 additional points per recipe)
5 sprays calorie controlled spray oil

Instructions

Preheat the oven to 350°F / 175°C / 160°C fan assisted.
Lightly grease an oven proof dish with a couple of sprays of calorie controlled cooking oil. I used a 8 inch casserole dish to bake this but I have used a slightly larger dish previously with equally good results *.
Mix the oats, pumpkin puree, maple syrup, egg, pumpkin spice, baking powder, almond milk and vanilla extract together until fully combined.
Tip the contents into your lightly greased dish and smooth over the top.
Sprinkle the top with chopped up pecan nuts if using.
Bake in the centre of the oven for 30 - 35 minutes or until the top of the baked oatmeal has turned a golden brown.
Remove from the oven and serve warm.

Nutrition