Pumpkin and Oatmeal Casserole

Votes: 1

If it's fall break and you need to feed more kids breakfast, try making a healthy and filling oatmeal pumpkin casserole. Canned pumpkin puree saves time and is rich in fiber.

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 270, total fat 13 G., saturated fats G., proteins 7 G., carbohydrates 34 G., fiber G., cholesterol mg, sodium mg, sugar G.

A step-by-step recipe for oatmeal casserole with almond milk, a layer of pumpkin, and a nut topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Oatmeal

1.25 cups rolled oats
2 teaspoons butter
3 tbsp. l. brown sugar
1/8 tsp salt
1 and 2/3 cups unsweetened almond milk
1 teaspoon vanilla extract
1 large egg

Top layer

0.33 cups chopped walnuts
0.33 cups oatmeal
0.33 cups brown sugar
2 tablespoons melted butter
1 tbsp flour
0.25 tsp pumpkin pie spices (nutmeg, allspice, cloves)
1/8 tsp salt
420 gr. pumpkin puree
You will need: 2-litre baking dish or 20cm square baking tray.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rolled oats, pumpkin puree, pumpkin pie spice, almond milk, brown sugar, vanilla extract, eggs

Cooking the dish according to the recipe:

Make oatmeal: Preheat oven to 170°C. Grease a baking dish with butter.

Combine the oats, sugar, and salt. Whisk the almond milk, vanilla, and eggs in a medium bowl. Pour the milk mixture into the oats and stir.
Top layer: In a medium bowl, combine nuts, oats, sugar, butter, flour, spices and salt.

Pour the oatmeal into the prepared pan. Spoon the pumpkin puree directly onto the oatmeal, then pour the nut mixture evenly over it. The batter will seem runny, but the oats will gradually swell and absorb the moisture.