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Baked Pumpkin Oatmeal (3 Ways!)

Baked pumpkin oatmeal with pecans, chocolate chips, or cream cheese frosting
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 9
Course: Breakfast
Ingredients Method

Ingredients
  

Dry Ingredients
  • 2 ½ cups rolled oats
  • 1 tbsp pumpkin pie spice
  • ½ tsp salt
  • 1 tsp baking powder
Wet Ingredients
  • ¾ cup canned pumpkin (not pumpkin pie filling)
  • ¼ cup vanilla greek yogurt
  • 1/2 cup milk of choice
  • 3 whole eggs
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
Optional Adds
  • ½ cup pecans
  • ½ cup chocolate chips
Cream Cheese Frosting
  • 8 ounces cream cheese (we used reduced fat)
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1-2 tbsp lemon juice (juice from half a lemon)

Method
 

Oats
  1. Preheat the oven to 350 degrees.
  2. Combine dry ingredients and mix well.
  3. Combine eggs, vanilla, and maple syrup and whisk together. Add to dry ingredients.
  4. Stir in the pumpkin and greek yogurt. Mix Well.
  5. Pour in your milk.
  6. If making the pecan or chocolate chip version, fold them in.
  7. Grease a 9x9 baking dish.
  8. Pour the mixture into the dish and use a spatula to make sure it spreads out evenly.
  9. Bake at 350 degrees for 25-28 minutes.
  10. Let cool and serve or add frosting!
Frosting
  1. Add all ingredients to a bowl.
  2. Mix with a hand mixer until blended well (1-2 minutes).
  3. Place in fridge to cool until ready to ice the oatmeal.