Baked Pumpkin Oatmeal with Cream Cheese Filling-Recipe

I had breakfast with a friend a few days ago at a little restaurant in Hershey, PA.
When Baked Pumpkin Oatmeal was suggested by the waiter as a seasonal special I ordered it. Oh my goodness.  I’m so glad I did.

The oatmeal was baked and served in a white, single serving dish, had a cream cheese filling and a huge swirl of whipped cream on top. We both decided after trying it that we needed to figure out how to make it.

After a crazy few days I finally got to the grocery store yesterday for actual grocery shopping and picked up some canned pumpkin. Normally I would use my own frozen pumpkin, but I haven’t had a chance to process any yet this season.

Jeremy and I ate this oatmeal for brunch today (okay, so technically his second breakfast and my first breakfast) and it was amazing. Anna passed on it (she’s not an oatmeal fan) and Kailtyn isn’t home to taste it quite yet. J and I both heartily approve!!!! I scoped out different recipes on line (turns out restaurants don’t like to give out their recipes) and came up with my own. We will def be making this again.

Basically YOU NEED TO MAKE THIS!!! 

I used my large muffin tin and this recipe made 3 large muffin sized individual baked oatmeals. Oatmeal?  Oatmeals?

Ingredients: 

Oatmeal: 

1 cup old fashioned oats

6 tbsp unpacked brown sugar

1 dash salt

1/2 tsp baking powder

1/4 tsp ground cinnamon

1/4 milk

7.5 ounces canned pumpkin

1 egg, beaten

Cream Cheese Filling:

2 tbsp softened cream cheese

1 tbsp white sugar

To Do: 

  1. In a separate bowl beat the egg.
  2. In a large bowl add oatmeal, brown sugar, salt, baking powder, ground cinnamon, milk, canned pumpkin and egg.
  3. Mix with a spoon until all ingredients are mixed well.
  4. Evenly distribute ingredients in greased muffin tins. Make a small indent in the top middle of the oatmeal.
  5. To make Cream Cheese filling simply add the softened cream cheese and white sugar to bowl you beat the egg in. When mixed well place a dollop of cream cheese in the indent in the oatmeal.
  6. Bake at 350 for about 30 minutes, or until an inserted knife comes out clean.

*If you let it set for about 5 minutes you will be able to slide the oatmeal from the tin. baked-pumpkin

 

 

 

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