Browse Recipes
0
Save to My Recipes
Print

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: .
Summary

During the fall months, you’ll see pumpkin-flavored treats from coffee to doughnuts. Treat yourself to a healthy and delicious pumpkin dish! This oatmeal is perfect on a fall morning.

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Breakfast Quick & Easy Vegetarian High in Fiber Low Sodium Comfort Food
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 280

  • Total Fat 8g
    • Saturated Fat 1.4g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 140mg
  • Total Carbohydrate 43g
    • Dietary Fiber 6g
    • Total Sugars 12g
  • Protein 10g
  • Potassium 390mg
  • Phosphorus 390mg

Choices/Exchanges: 1 Carbohydrate, 1 Lean protein, 1/2 Fat

Breakfast Quick & Easy Vegetarian High in Fiber Low Sodium Comfort Food
Ingredients

Ingredients

  • old-fashioned rolled oats (not quick cooking) (uncooked)
    2 cup
  • Splenda Brown Sugar blend
    1/4 cup
  • ground cinnamon
    1 tsp
  • ground nutmeg
    1/8 tsp
  • baking powder
    1 tsp
  • skim milk
    1 cup
  • vanilla extract
    1 tsp
  • pureed pumpkin
    1 cup
  • canola oil
    1 tbsp
  • eggs (beaten)
    1
  • nonstick cooking spray
    1

Recommended for You

Directions

Directions

  1. Preheat oven to 375 degrees F. Spray a 1.5-quart baking dish with cooking spray.

  2. In a large bowl, combine oats, Splenda Brown Sugar blend, cinnamon, nutmeg and baking powder.

  3. In a medium bowl, combine the milk, vanilla extract, pumpkin, oil and egg.

  4. Add the pumpkin mixture to the oat mixture; stir well. Pour oat mixture into baking dish and bake for 20 minutes. Serve warm.

Reviews

Reviews

Write a Review
  • Recommended

    This was delicious but I altered the recipe, I made crustless pumpkin pie for Thanksgiving and it was the recipe from the Splenda website, since I had some leftover I decided to make this recipe with it but I cooked it on the stove top instead of in the oven. I didn't use most of the ingredients since they were already used to make the pumpkin pie but I used the milk, cinnamon, vanilla extract, the old fashioned rolled oats, a cup of the pumpkin pie, and a little brown sugar Splenda. My family kept talking about how good the house smells when I was cooking this. They couldn't wait to eat it.This will be saved in my favorite recipes

  • Recommended

    Super delicious. Raised my blood sugar quite a bit so make sure not to eat too much like I did.

  • Recommended

    Absolutely delicious. However it did raise my blood sugar up 97 points. So it was too high. I made exactly as the recipe stated.

  • Recommended

    I can not eat splenda or any other sugar substitute. Is there any other sugar someone has tried? and what amount did you use? I have cane sugar brown sugar and date sugar and sucanat. can i sub equal amount?

  • Recommended

    Awesome

  • Recommended

    This is excellent. Filling and tastes divine. Not too sweet. Good sized portions. I’ll be making this on a regular basis.