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Baked Pumpkin Oatmeal

Pumpkin is a perfect fall ingredient. It is full of nutrition (vitamins A & C and fiber) but the flavor is what is most appealing. Here it is celebrated in a delicious baked oatmeal. I made this for the first time over the weekend for my family and our out-of-town guests. It was enjoyed by all! In fact, all eight servings were almost gone before I realized I needed a photo. Lucky to have captured the remaining final bites with this pic!

Baked Pumpkin Oatmeal (serves 8)

1- 15 ounce can pumpkin puree

1/2 cup brown sugar

2 large eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1-1/2 cups milk

3 cups dry old-fashioned oats

1/4 cup each: slivered almonds, golden raisins

Preheat the oven to 350 degrees. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, spices, salt and baking powder (aka the fist seven ingredients) Whisk in milk and vanilla.

Using a mixing spoon, incorporate the oats into the pumpkin mixture. Mix in raisins and almonds until evenly distributed. Coat a 9x13 baking dish with cooking spray. Pour the mixture into the pan and bake for 30-35 minutes until center is set and edges are lightly browned. Serve with vanilla yogurt (or plain yogurt and maple syrup). Enjoy!

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