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Baked Pumpkin Oatmeal
The secret to this breakfast bake's incredibly light texture is folding whipped egg whites right into the batter. Freshly grated pumpkin simmers in milk before joining hearty stovetop oats, creating a cozy morning meal that isn't overly sweet. You'll love how the golden, crusty top gives way to a tender center. Serve it warm straight from the oven with a generous dollop of sour cream to balance the rich, earthy flavors.
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
- 1Bring 3 1/4 cups of 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. Stirring prevents the oats from sticking to the bottom and burning.
- 2Place the grated pumpkin and 1/2 cup of milk into a skillet. Simmer the mixture until the pumpkin is half-cooked.
- 3Stir the simmered pumpkin mixture into the thickened oatmeal until well combined.
- 4Whisk the egg whites in a separate bowl until they're smooth and frothy. Gently fold them into the pumpkin and oatmeal mixture, being careful not to deflate the trapped air.
- 5Pour the batter into a baking pan and bake at 400F for 30 minutes until set.
Notes
- Serving: Top warm portions with a generous dollop of sour cream to balance the sweetness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave or gently on the stove with a splash of milk to restore moisture.