Ingredients for Pumpkin Oatmeal Baked Pudding
- Quick Cooking Oats
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- Cinnamon
- Nutmeg
- Ginger
- Clove
- 1 cup milk (dairy or non-dairy)
- 1 cup canned pumpkin puree
- Egg Beaters Egg Substitute
- 1 teaspoon vanilla extract
- Vegetable Oil
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How to Make Pumpkin Oatmeal Baked Pudding
- Preheat oven to 350°F (175°C).
- Grease a 2-cup ramekin or casserole dish.
- In a medium bowl, combine 1 cup rolled oats, 1/2 cup packed light brown sugar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a separate bowl, whisk together 1 cup milk (dairy or non-dairy), 1 cup canned pumpkin puree, 1/4 cup egg substitute (or 1 large egg), 1 teaspoon vanilla extract, and 2 tablespoons vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the batter into the prepared ramekin.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 15 minutes before serving to prevent burns. Enjoy!
- For a creamier texture, reduce oats to 1/2 cup or use old-fashioned oats.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
165g
Fat
27g
Carbs
30g
