Trim Healthy Tuesday: Pumpkin Pie Baked Oatmeal (E)

Picture Pumpkin Pie Baked Oatmeal, THM E style, Trim Healthy Mama

I just LOVE fall.  You know what I love the most about fall, the thing that tempts my tongue like nothing else?  The thing that I yearn to enjoy all year long, and often do?  Pumpkin Pie Spiced EVERYTHING!

Today marks the first day of the month’s 31 Day Challenge to write a post every single day.  Now, I am working to make that happen, but I may miss a day here or there.  My topic of choice this month is Family Life, so today I thought I would share with you this morning’s adventures in the kitchen!

This morning I tried my hand at making my own homemade pumpkin pie spice, which I highly encourage you to do.  After only about 3 minutes I had a ready supply of about 1/2 cup of the spice, which is awesome…with the added bonus that all the ingredients are things I purchased in bulk, so the savings is even more substantial.

The reason I needed the pumpkin pie spice?  To make this morning’s delicious breakfast: Pumpkin Pie Baked Oatmeal, Trim Healthy Mama style!  Oh, yummy yum.  The kids and I all thoroughly enjoyed it!  I encourage you to do the same.

Trim Healthy Tuesday: Pumpkin Pie Baked Oatmeal (E)

This recipe is a modification of one found over at 5DollarDinners…thank you for the inspiration!

Ingredients:

  • 1/3 cup egg whites
  • 3/4 cup unsweetened applesauce
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/4 cup unsweetened almond milk, or other unsweetened, low fat milk option
  • 1/4 cup xylitol (may be able to leave out completely if you don’t like the idea of sugar alcohols)
  • a few shakes of Pure Stevia extract powder (I use this brand and I love it!)
  • 2 1/2 tsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup flour (I used a homemade gluten-free flour, but any low fat flour should work, including oat flour)
  • 4 cups old fashioned oats

Directions:

  1. Preheat oven to 350F.  Lightly grease/spray a 9×13 inch baking dish.
  2. Mix together first six ingredients until thoroughly mixed.
  3. Add in the rest of the ingredients and mix again until thoroughly combined.  The mixture will be thick, but still loose.
  4. Pour ingredients into prepared dish and spread around evenly.
  5. Bake for 30-35 minutes and let cool slightly before serving.
  6. Enjoy with up to 1 tsp virgin coconut oil on top, or homemade apple butter, which is my kids’ favorite baked oatmeal topping!

Serves 8-10, but with little people, even more pieces are easily cut.  I cut it into about 12 good sized pieces and we each have 2, with many requests for seconds (not because of still being hungry, but because they LOVE it!)

This is such a DELICIOUS breakfast delight!  I enjoy making a nice baked oatmeal once a week, and I have just added this recipe into our rotation.  I love how Trim Healthy Mama has allowed me to enjoy recipe adaptations with ease to accommodate the food combinations.  Since this has been made into an E meal, if you want to add some more to the meal consider egg whites or low fat/fat free cottage cheese, or a Fuel Pull option of choice!

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24 thoughts on “Trim Healthy Tuesday: Pumpkin Pie Baked Oatmeal (E)

  1. Pingback: 31 Days of Family Life: Getting to Know the Filters

    1. JulieFilter Post author

      Lol, awesome! I haven’t made too many variations so far, but I think it is because I KNOW these are good and I just would hate to have even one morning of baked oatmeal goodness go to waste. I will keep my mind spinning, though, on other variations!

  2. Felecia Cofield

    Hi Julie! The recipe sounds so good! I love anything pumpkin or oatmeal! I need more E recipes as well! I’m new to THM, and I don’t even have the book! Trying to figure out what all this means and how to adapt it into my life! Thanks for sharing! Blessings from Bama!

  3. Adriane

    Hello Julie! I made this today and it turned out well. I actually mixed everything last night, put it in a casserole in the fridge and had my hubby put it in the oven when he got up. Perfect timing and hot for breakfast! I opted to swap the xylitol and stevia for 1/2 c. of Swerve- my erythritol sweetener of choice. Next time I will still add the stevia, as I would have liked it a tad bit sweeter :). Thanks for the recipe, it was fantastic! Happy THM’ing!
    P.S. I found you on Instagram today too- my name is sobeautifuladay!

    1. JulieFilter Post author

      Awesome! Glad to know you on Instragram too =0) Lol. Yes, I always like to combine my stevia and xylitol/erythritol options. Two reasons: 1. It gets a better sweetness in my opinion, and 2. I use less of the more bulked up, costly sweetener so it stretches more =0) I am glad you liked it otherwise! If you ever fumbled it again, you can always add a touch of stevia to the top of the oatmeal at the end. Done it before myself. =0)

  4. Dana

    Had this today. Yum yum yum! My boys liked it so much that they had it for lunch as well as breakfast. I did sub squash baby food for the pumpkin since that is what I had on hand. I also ground some oatmeal to use instead of flour. It was so good and looks beautiful. Thanks!

  5. kathleen

    Any chance of having the carbohydrate count included in your recipes. Those of us who are diabetic need this information as do those of us who are following a glycemic load diet. It all looks great except that the oats will increase the carb count.

  6. Shannon

    Hi Julie! I was hoping you could share your recipe for your homemade gluten-free flour. I see you used it both this recipe and your pumpkin pancakes. Both look delicious and I would love to try making them! Thank you!

    1. JulieFilter Post author

      This can surely be an overnight oats bake! If you are that kind of awesome totally go for it! =0) I would suggest preparing the entire recipe up to baking (including pouring it into a baking dish and spreading it out) and refrigerating it overnight. Then, in the morning, heat up the oven with the dish in it. That way you won’t have the same risk of breakage. If you are worried about the dish breaking try taking it out at least 30 minutes before baking to let it warm up. I’d love to hear you results if you do it this way! =0)

  7. Rhoda

    This is delicious! I used whey for the milk leftover from making cottage cheese :) I put some cream cheese and THM strawberry jam on after it came out and cooled abit ! YUM!

  8. Crystal

    Can eggs be substituted for the egg whites? I am allergic to egg whites when there is alot of them in a recipe, but having the whole egg will not be as bad for me. Does that change the type of meal it is? I am very new to this lifestyle, and do not have a book yet. I knew I wanted to have some meals planned out to help me along until my book comes.

    1. JulieFilter Post author

      Well, yes, using whole eggs would make this into a crossover meal as it is, so you have two options. One, you could accept it as a crossover and make sure that you pair it with lighter fare fuel pull options to try to keep the crossover effect minimum (I.e. FP berries, FF whip if you like that, etc). Or two, you could try the egg substitutes in place of the egg whites, but it don’t know how that works for your stomach. An occasional crossover is not going to ruin your whole plan, especially since you can likely balance it with a FP or two at other meals in the day, if needed. Does that help?

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