Saturday, September 17, 2011

Baked Pumpkin Oatmeal with Streusel Topping


 This oatmeal is delicious.  The best part is the topping so don't skimp on it!  Not too sweet, full of pumpkin flavor.  It is like oatmeal in a cake form.  I suppose you could pour some milk over it as well.  We did just syrup and we enjoyed it very much! 


adapted from


  • 2 3/4 cups old-fashioned oats
  • 1/2 cup brown sugar
  • packed 1/2 cup raisins
  • 1 apple- peeled and cut into small chunks
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup unsweetened pumpkin puree
  • 3 cups milk
  • 2 large eggs, lightly beaten
  • 1 Tablespoon vanilla extract
  • 1/3 cup chopped pecans
  • 2 TBSP softened butter
  • 1/3 cup brown sugar
  • 1/4 cup flour


Preheat oven to 350 degrees F. Spray 9x9 baking dish with nonstick spray.
In a medium bowl, combine oats, sugar, raisins, spices, and salt. In a separate bowl, whisk together pumpkin puree, milk, eggs and vanilla extract. Add liquid ingredients to dry ingredients; mix until combined. Pour into prepared dish. Put in oven.  Meanwhile, prepare streusel topping.  

Bake 30 minutes, then sprinkle the streusel on top. Return to oven and bake an additional 20 to 30 minutes, until the oatmeal feels set and firm and streusel is crunchy looking.
Serve warm with plenty of warmed syrup.

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