Baked Pumpkin Oatmeal

I don't know if you're aware of this or not, but a ton of foods that are marketed for breakfast are pretty much glorified cookies.  I know, sad news, but it's true.  Muffins, scones, croissants, and even most seemingly-healthy granola bars share basically the same nutrition stats as Little Debbie's.  Would you start your day with one of those?  I doubt it.

Now, that doesn't mean you have to eat something that tastes like cardboard for breakfast.  The solution?  Baked Oatmeal!  Even though it tastes like a cookie, but it's actually a super healthy way to start your day.  The oats and pumpkin have tons of of fiber to fill you up, and the flax seeds add a little heart-healthy fat.  As the recipe is written, each serving has less than 200 calories.  You could lighten it up even more by using egg whites or egg substitute, or you can sub something for the brown sugar.  You can make this for breakfast on the weekend, and have leftovers to last all week!

Baked Pumpkin Oatmeal

3 cups quick cooking oats
1/2 cup brown sugar
3 tbsp flax seeds (optional)
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
2 eggs (or use egg whites/egg substitute)
1 cup unsweetened vanilla almond milk
1 cup pumpkin
Garnish:  chopped pecans or walnuts (optional)

Preheat oven to 350.  Spray 9 x 9 square baking dish with cooking spray.  In a large bowl, combine oats, brown sugar, baking powder, flax seeds, salt, and spices.

In a second bowl, combine eggs, pumpkin, and milk.  Stir or whisk until well blended.

Stir wet ingredients into dry.

Once combined, mixture will be very thick. almost like an oatmeal cookie batter.  Spoon into baking pan.  Then sprinkle on your chopped nuts, if you wish.  I had about 4 or 5 pecan halves left, so I just used those.

Bake 45 minutes or until set.

Makes 9 servings.  Enjoy!