Ingredients
Oatmeal
- 1 tsp neutral oil for greasing the pan
- 2 cups old-fashioned rolled oats about 160 g
- 1 cup plain cottage cheese about 225 g, 2% used for nutrition estimate
- 3/4 cup plain pumpkin puree not sweetened pie filling
- 3/4 cup 2% milk about 180 ml
- 2 large eggs
- 1/4 cup pure maple syrup about 60 ml
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 1/3 cup chopped pecans about 35 g, for the top
Equipment
- 8-inch square baking dish
- Blender or immersion blender
- Two mixing bowls and whisk
- Instant-read food thermometer
Instructions
Mix
- Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with the oil.
- Blend the cottage cheese with the milk until smooth. Pour into a mixing bowl and whisk in the pumpkin puree, eggs, maple syrup, and vanilla.
- In a second bowl, stir the rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into the pumpkin mixture and let stand for 5 minutes. Spread evenly in the pan and scatter the chopped pecans over the top.
Bake and serve
- Bake for 40 to 45 minutes, until the top is lightly golden and the center no longer ripples. Check the middle with a food thermometer; it should reach at least 160°F (71°C). If the top browns first, cover loosely with foil and continue baking.
- Rest the pan for 10 minutes, then cut into 6 portions. Serve warm with a spoon or cool fully for tidier squares.
Nutrition
Calories: 270kcalCarbohydrates: 34gProtein: 12gFat: 11gSaturated Fat: 2gSodium: 250mgFiber: 4gSugar: 13g
Notes
Optional milk, fruit, yogurt, or extra syrup at serving are not included in the nutrition estimate. Cool leftovers promptly, refrigerate covered within 2 hours, and use within 3–4 days. Reheat until hot throughout.
