This oatmeal takes a little bit longer than the banana and cocoa oatmeal, but I just tossed it together quickly and threw it in the oven while I was getting dressed. Yum!!
Recipe from Chocolate Covered Katie.
Baked Pumpkin Oatmeal
Makes 1 serving
1/2 cup old fashioned oats
1/4 cup canned pumpkin (or applesauce)
1/4 cup milk (I used skim)
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (I used pumpkin pie spice)
sweetener (1-2 tablespoons maple syrup or 1 packet sweetener; I used 1 teaspoon stevia)
optional: 1/16 teaspoon salt (I don’t use salt with my oatmeal, but I know some people do)
optional: 1 Tablespoon nut butter (I used dark chocolate dreams!!)
optional: raisins, walnuts, etc.
Preheat oven to 380 degrees. Mix dry ingredients. Stir in additional ingredients. Put oatmeal in bake ware such as a ramekin. For the nut butter center, only put 2/3 of oatmeal mixture in ramekin. Using a spoon, make a hole in the center, add 1 tablespoon nut butter (or more to taste!:), cover with the remaining oatmeal mixture.
Bake for approximately 20 minutes (or until firm). For a crispy crust, turn the oven to broil for an additional 3 minutes (or just bake longer).