Ingredients
Oatmeal
- 2 1/2 cups old-fashioned rolled oats 200 g; not steel-cut
- 1 cup plain pumpkin puree 244 g; not pumpkin pie filling
- 1 cup 2% cottage cheese 226 g, not drained
- 2 large eggs
- 3/4 cup 2% milk 180 ml
- 1/4 cup pure maple syrup 80 g
- 1 tablespoon unsalted butter 14 g, melted and cooled slightly
- 1 teaspoon unsalted butter 5 g, for greasing the pan
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Optional serving
- plain yogurt
- fresh fruit
Equipment
- 1 8-inch square baking dish At least 2 inches deep
- 1 Blender For the wet ingredients only
- 1 Mixing bowl
- 1 Food thermometer For the center of the bake
Instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch square baking dish, at least 2 inches deep, with the teaspoon of butter. Place a rack in the middle of the oven.
- Blend the pumpkin puree, cottage cheese, eggs, milk, maple syrup, melted tablespoon of butter and vanilla until the cottage cheese curds are mostly smooth. Do not add the oats to the blender.
- Stir the rolled oats, cinnamon, baking powder and salt together in a mixing bowl. Add the blended mixture and stir until every oat is moistened. Transfer to the prepared dish and level the surface.
- Bake for 40–50 minutes, starting the check at 40 minutes. The edges should be lightly browned, the middle should not slosh when the dish is nudged, and a thermometer in the center should reach at least 160°F. If the surface browns before the center sets, tent loosely with foil and continue baking.
- Rest the dish on a heatproof rack for 15 minutes, then cut into six portions. The center should remain moist rather than cake-dry. Serve warm with optional plain yogurt or fruit.
Nutrition
Calories: 290kcalCarbohydrates: 39gProtein: 12gFat: 8.5gSaturated Fat: 3.5gCholesterol: 73mgSodium: 290mgFiber: 4.8gSugar: 14g
Video
Notes
Video credit: Dani Spies, Clean & Delicious, demonstrating baked pumpkin oatmeal. Her version does not include cottage cheese and uses different proportions and additions. It illustrates the oat-mixing and baking approach; follow this card for this cottage-cheese version.
Contains milk and eggs. Use certified gluten-free oats and check all packaged ingredients when needed. Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Store at 40°F or below for 3–4 days. Freeze extra portions, thaw in the refrigerator and reheat to 165°F throughout.
Nutrition is an estimate per one-sixth of the pan, using 2% dairy and including all 19 g of butter; optional yogurt and fruit are not included. Package labels, toppings and portion sizes change the totals.