Skinny Baked Pumpkin Oatmeal in the fall. Or whenever. Because fall is a state of mind. Say it with me. Fall is a state of mind. But beautifully, today is October 13th, and fall is not just a state of mind; rather, it’s just a step outside the door. And what does fall mean? Fall means . . . Pumpkin! Lots of pumpkin. And to kick off my pumpkin obsession . . .And oatmeal. Pumpkin oatmeal. Skinny Baked Pumpkin Oatmeal to be exact. I’ve also made the most delicious skinny double fudge baked oatmeal you’ll ever eat. And guess what its secret ingredient is? Pumpkin. I love using pumpkin as a secret ingredient, but here, the pumpkin takes center stage – no hiding allowed! It is all about bringing out the sweet, spicy flavor of pumpkin spice. And then topping it with things like yogurt-covered pretzels and chewy pecans! Don’t you love pumpkin? I do. And what does pumpkin look beautiful with? Copper everything:
Williams-Sonoma Goldtouch® Nonstick Mini Muffin Pan I Copper Salt & Pepper Shakers I Copper Canister I Copper Measuring Cups, Set of 4 I Slate 12″x5.5″ Cheese Board I Mauviel Copper Beating Bowl with Loop Handle
Favorites? I am a big sucker for giant muffin tins, which is why I adore this Williams-Sonoma Goldtouch® Nonstick Mini Muffin Pan. Also, those Slate Cheese Boards are a must-have. And finally, the cutest Copper Salt & Pepper Shakers I’ve ever seen.
By the way, maybe it doesn’t look like a ton of food in my photos, but it is a lot of oatmeal. In fact, you’ll definitely be full. You may not even finish the whole thing in one sitting, but you will come back for more.
- 1/3 cup old fashioned rolled oats (100 calories)
- 2 tablespoons Truvia
- 1/2 teaspoon pumpkin pie spice (3 calories)
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/3 cup unsweetened almond milk (10 calories)
- 1/2 cup pumpkin puree (40 calories)
- 2 tablespoons liquid egg-white (17 calories)
- 1/4 teaspoon pure vanilla extract (3 calories)
- Optional: 1 tablespoon Joseph's Maltitol-Sweetened Syrup (9 calories, or syrup of choice)
- Optional: I topped with Greek yogurt pretzels from Trader Joe's, pecans and a dash of cinnamon.
- Preheat oven to 350F.
- In a small bowl, mix together all dry ingredients, including oats. Exclude pumpkin.
- In a separate bowl, mix together all wet ingredients (including pumpkin).
- Fold wet ingredients into dry ingredients (so that all ingredients have been included) and mix well.
- Pour mixture into an oven-safe bowl, lightly sprayed with non-stick oil, and bake for about 20 minutes.
- Remove from oven, pour syrup and enjoy.