Baked Pumpkin Oatmeal

• Cooking spray
• 2 cups uncooked rolled oats
• ¼ cup Splenda Brown Sugar blend
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 cup fat-free milk
• 1 teaspoon vanilla extract
• 1 cup pureed pumpkin
• 1 tablespoon canola oil
• 1 egg, beaten

• Preheat oven to 375 degrees F.
• Spray a 1.5-quart baking dish with cooking spray.
• In a large bowl, combine oats, Splenda Brown Sugar blend, cinnamon, nutmeg and baking powder.
• In a medium bowl, combine the milk, vanilla extract, pumpkin, oil and egg.
• Add the pumpkin mixture to the oat mixture; stir well.
• Pour oat mixture into baking dish and bake for 20 minutes. Serve warm.

TIP: This recipe can be made gluten-free by using gluten-free oats and confirming all other ingredients are gluten-free.

For more diabetes friendly recipes, visit diabetes.org.