Breakfast

Crunch topped pumpkin baked oatmeal is for Breakfast, Dessert.

Crunch topped pumpkin baked oatmeal takes 15 minutes to prepare.

Crunch topped pumpkin baked oatmeal takes 28 minutes to cook.

Crunch topped pumpkin baked oatmeal makes 7 servings.

The ingredients for Crunch topped pumpkin baked oatmeal are:

In large bowl mix:
2 eggs (lightly beaten first)
1/4 cup maple syrup OR honey
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/4 cp melted butter (I used coconut oil)
1/2 cup 100% pumpkin puree (not pie filling)
1 small apple grated (I leave skin on)
1 1/4 cups non fat milk
3 cups old fashioned oats
1/4 to 1/3 cup brown sugar

Here is how you make Crunch topped pumpkin baked oatmeal:

In large bowl mix all ingredients except the oats and brown sugar. Add oats and mix until thoroughly combined. Place in 9 inch pie plate that has been buttered or sprayed with cooking spray.Cover and place in fridge overnight or for at least 4 hours.In the morning (or whenever you bake it) place on counter and heat oven to 375 degrees. Bake for 27 to 30 minutes. Remove from oven and set to broil. Sprinkle brown sugar evenly over top and put under broiler until sugar melts and begins to carmelize. Watch closely so that it does not burn!Serve with milk, fruit and/or nuts if desired. This is great leftover and heated in microwave. Also freezes well.Serving Size: baked in 9 inch pie plate, can be 6 servings or cut smaller pieces to make 7 or 8 servingsNumber of Servings: 7Recipe submitted by SparkPeople user MARYLOUK58.

The nutritional information for Crunch topped pumpkin baked oatmeal is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 405.1

• Total Fat: 17.1 g
• Cholesterol: 257.9 mg
• Sodium: 195.4 mg
• Total Carbs: 54.1 g
• Dietary Fiber: 4.5 g
• Protein: 14.7 g