2 cups old-fashioned oats
1/4 cup brown sugar (or a sugar substitute for lower points)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup unsweetened almond milk (or any milk of your choice)
1/2 cup canned pumpkin puree
1/4 cup unsweetened applesauce
2 tsp vanilla extract
1/4 cup chopped nuts (optional, for topping)
Fresh berries or sliced banana (optional, for serving)
**Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
**In a large mixing bowl, combine the oats, brown sugar (or sugar substitute), baking powder, cinnamon, nutmeg, and salt.
**In another bowl, whisk together the almond milk, pumpkin puree, applesauce, and vanilla extract.
**Pour the wet ingredients into the dry ingredients and stir until well combined.
**Transfer the mixture into the greased baking dish and spread it out evenly.
**If desired, sprinkle the chopped nuts on top for extra texture and flavor.
**Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the bake is set.
**Allow the Pumpkin Oatmeal Bake to cool for a few minutes before serving.
**You can serve it warm with fresh berries or sliced banana, and a dollop of Greek yogurt if you like.
This recipe can be adapted to suit your personal taste and dietary needs. You can adjust the sweetness and add-ins like nuts or dried fruit to match your preferences. Enjoy your WW Pumpkin Oatmeal Bake as a healthy and satisfying breakfast! Don’t forget to calculate the WW points based on the specific ingredients you use and the portion size.