Baked Pumpkin Oatmeal with Biscoff Spread Topping
Author: Becki
This is a great fall breakfast with some wonderful flavor. It will keep you full through lunchtime, too! This recipe was adapted from Iowa Girl Eats.
  • 1 cup old fashioned oats
  • 1½ cups milk
  • ½ cup pumpkin puree
  • 4 teaspoons brown sugar
  • splash of vanilla extract
  • ½ tsp pumpkin pie spice
  • 1 Tablespoon Biscoff Spread
  • 1 teaspoon Skim Milk
  1. Preheat oven to 375 and spray a baking dish with cooking spray.
  2. Combine all of the ingredients through the pumpkin pie spice and spread into the prepared dish.
  3. Bake for 25 minutes or until all of the liquid is absorbed and oats are thoroughly cooked.
  4. In a separate bowl combine Biscoff Spread and milk. Stir with a fork to thoroughly combine. Pour over one individual serving of hot oatmeal. You can probably get about 3-4 servings out of this recipe.
  5. Enjoy!
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