1.) Preheat oven to 350 degrees F. Spray 8x8
baking dish with nonstick spray.
2.) In a medium bowl, combine oats, sugar,
raisins, spices, and salt. In a separate bowl,
whisk together pumpkin puree, milk, eggs and
vanilla extract. Add liquid ingredients to dry
ingredients; whisk until combined. Pour into
prepared dish.
3.) Bake 30 minutes, then sprinkle the crumbled
cereal on top, pressing gently into the baking
oatmeal. Return to oven and bake an additional 20
to 30 minutes, until the oatmeal feels set and
firm.
4.0 Serve warm with plenty of warmed syrup.
Tips-1
This recipe is gluten-free adaptable. Make sure
that the following ingredients are gluten free
versions of- oats, vanilla extract and syrup, and
leave off the cereal topping.
Tips-2
This recipe is best when eaten the day it’s made.
You can save leftovers overnight in the
refrigerator. The crumbles won’t stay crunchy
overnight, but you can sprinkle some more on, heat
it up and drizzle with warm syrup.
Serving
Suggestions
1 loaf about 9 slices
Originally Submitted
9/9/2011
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