A baked oatmeal dish combining rolled oats, pumpkin puree, and warm spices like cinnamon and nutmeg, held together with eggs and milk, then baked until set.
Original recipe: diabetesfoodhub.org
Baked Pumpkin Oatmeal has a high glycemic load of 31.4 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.
The primary glycemic load contributors are old-fashioned rolled oats (GL 24.5), low-calorie brown sugar substitute (GL 3.9), canned pumpkin puree (GL 2.0). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.