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Baked Pumpkin Oatmeal
This warm baked oatmeal is made with freshly grated pumpkin for a comforting morning meal. It combines stovetop-cooked oats with simmered pumpkin and whipped egg whites to create a light, fluffy texture. Serve it for a cozy fall breakfast or a weekend brunch. The hearty, lightly sweetened bake pairs beautifully with a dollop of sour cream.
Ingredients
- 2 cups oats
- 1 cup pumpkin, peeled, cored, grated
- 1 cup milk
- 2 tbsp sugar
- 2 egg whites
- 2 tbsp sour cream
- 3¼ cups water
Instructions
- 1Gather your ingredients and prepare your cooking station.
- 2Bring the water to a boil in a medium saucepan, then stir in the oats and sugar. Cook the mixture while stirring constantly until it becomes thick.
- 3Place the grated pumpkin and half a cup of milk into a skillet. Simmer the mixture until the pumpkin is partially cooked.
- 4Stir the simmered pumpkin mixture into the thickened oatmeal until well incorporated.
- 5Beat the egg whites in a separate bowl until they are smooth and frothy. Gently fold them into the pumpkin and oatmeal mixture.
- 6Transfer the batter into a baking pan and bake at 400F for 30 minutes until set.