Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Pumpkin Baked Oats with White Chocolate
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- Level: Easy
- Total: 55 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 8 g
- Cholesterol
- 42 mg
- Sodium
- 372 mg
This easy pumpkin oat bake will make your morning and also satisfies as a sweet midday treat or after dinner bite. The pumpkin puree gives the casserole a natural sweetness and it’s enhanced by a little maple syrup, brown sugar and white chocolate chips. It just might be the breakfast-dessert crossover you’ve been waiting for.
- Level: Easy
- Total: 55 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 8 g
- Cholesterol
- 42 mg
- Sodium
- 372 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Place an 8-by-8-inch baking dish in the oven to heat up.
- Combine the oats, pumpkin pie spice, baking powder and salt in a large bowl. Set aside.
- Add the butter to the hot baking dish and return it to the oven until melted. Swirl the butter around the dish to coat and then pour into the bowl with the dry ingredients. Stir in the melted butter, pumpkin, egg, milk, maple syrup, brown sugar, vanilla and white chocolate chips until combined.
- Pour the batter into the hot baking dish and smooth into an even layer. Bake until set and golden on top, 45 to 50 minutes. Allow to rest for 5 minutes. Serve warm or room temperature. Cover or transfer to an airtight container and keep for up to 5 days.
