Pumpkin Oatmeal Baked Pudding |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking! Ingredients:
3/4 cup quick-cooking oats (see note!) |
3 tablespoons brown sugar or 3 tablespoons splenda sugar substitute |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 dash ginger (optional) |
1 dash clove (optional) |
3/4 cup milk |
1/4 cup pumpkin |
2 tablespoons egg beaters egg substitute |
1/4 teaspoon vanilla |
1 teaspoon vegetable oil |
Directions:
1. Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
2. In a medium bowl, combine oats, brown sugar, salt, and spices.
3. In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
4. Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
5. Bake 30-40 minutes or until center is firm.
6. Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
7. NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!
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