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Baked Pumpkin Oatmeal
Freshly grated pumpkin simmers in milk, then joins stovetop oats before the whole batter gets folded with whipped egg whites — the step that gives this breakfast bake its unusually airy crumb. After 55 minutes in the oven, the surface turns golden and slightly crisp while the interior stays soft and just barely sweet. Serve warm in wedges with a spoonful of sour cream, which cuts through the earthy pumpkin and rounds out the flavor. Makes 6 portions, so there's enough for the whole week.
Equipment
- Oven
- Stovetop
- Saucepan
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.
