This baked pumpkin oatmeal is the perfect breakfast for busy days. It can be made the night before. Eat as-is or with yogurt and fruit on top.
Makes 8 Servings
Ingredients
15 ounces canned pumpkin puree*
1 ripe banana,* mashed
2 large eggs*
1/2 cup milk*
1/2 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup raisins
Instructions
Preheat oven to 350°F degrees.
Spray 9 x 13-inch baking pan with non-stick cooking spray.
Mix dry ingredients in a bowl.
In a separate bowl, mix wet ingredients.
Add wet ingredients to dry ingredients, mix until combined.
Pour batter into pan and bake for 35-40 minutes.
Serve warm or room temperature.
Nutrition information per serving: calories 170, protein 6 grams, carbohydrates 33 grams, fat 2 grams, sodium 200 milligrams, dietary fiber 5 grams
*WIC foods
Recipe and image from Bob's Red Mill.