Until yesterday, I’d never tried baked oats.
Could that really be true?
Me?? With all of the Healthy Oatmeal Recipes?
Yes, somehow, it’s true. Baked oatmeal has been on my list for a long time, but that “to make” list is kinda lengthy. Thankfully, I finally got around to it… and now I am kicking myself (hard!) for not trying baked oatmeal sooner! I see many bowls (ramekins?) of it in my chocolate-covered future.
Single Serving Baked Pumpkin Oatmeal
Ingredients
- 1/2 cup rolled oats (50g)
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon, and optional 1/8 tsp pumpkin pie spice
- sweetener, such as 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packs stevia
- 1/4 cup canned pumpkin (applesauce or banana also work)
- 1/4 cup milk of choice, or nondairy creamer, or water (scale back by a tbsp if using liquid sweetener)
- 1/8 tsp salt
- Optional: 1 to 2 tbsp oil or favorite nut butter (if oil, scale the milk back by a tbsp)
- Optional: raisins, walnuts, brown sugar to sprinkle on top, etc.
Instructions
Single Serving Baked Pumpkin Oatmeal: Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a greased 1-cup ramekin (or two 1/2-cup ramekins) or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust). You can even make this the night before. Edit: some readers told me that they like to make multiple servings at once and freeze leftovers for an instant breakfast! A few readers have had success making this in the microwave, but I haven’t tried.
So, Pumpkin Boatmeal?
It was like biting into a warm pumpkin-oatmeal cookie. Highly, highly recommended! I thought I’d miss my creamy oats, but surprisingly I didn’t miss them one bit groat. I should’ve known: oatmeal in any form is pretty much guaranteed to be a hit with me.
Do you recommend using the maple syrup or the stevia to sweeten it?
Also, did you use water or milk for the base?
Did you use any of the optional ingredients?
And one last question: how much pumpkin pie spice? 1/2 tsp?
LOVE your site too 🙂
HMM, I think I’ve found my post-run breakfast for today!
Just made this pumpkin boatmeal this morning and it smelled, looked, and tasted AMAZING! 😀 I used both cinnamon, nutmeg, and a little ginger and then put some brown sugar on top of the ramekins during the last minute of baking for a nice topping! The taste even rivaled my mom’s amazing (and not so healthy) pumpkin scones! Thank you for the great recipe! 🙂 looking forward to trying the banana one next!
This recipe is fantastic! Thanks for posting it. 🙂 It made the house smell like pumpkin pie, and it tasted delicious. I topped it with milk and more Truvia and ate it with a spoon like bread-pudding. I can’t wait to experiment with other flavors!
Here’s how it turned out:
http://i48.tinypic.com/2n74595.jpg
Aww I love the photo!
Every time I see a very interesting picture of a food that I am sure I would like, it almost always brings me to your web-site. I think you have the very best recipes ever!! Thanks.
I made this today, and it was DIVINE!! I used muffin tins and it made two cute little muffins. I love this…also, the “batter” was incredible!!! I think I’m going to try this as overnight oats!!!
I enjoyed this today with your cream cheese frosting. So yummy! I loved the texture and the way the cold frosting melted into the warm boatmeal. Ahhhh.
I love pumpkin, and I’m excited to try this when the weather cools off.
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http://pinterest.com/mommybecky/
I have some leftover canned pumpkin, so I think I’ll make this tomorrow morning! (:
Could I use agave nectar as the sweetener? Or would that change the baking time?
I think it would be ok, but I haven’t tried it.
Have you played around with quinoa flakes at all? I’m really cutting back on carbs and just wonder if they’d work the same way. I can try and report back!
Quinoa also has carbs. But they have more protein which helps slow down the spike in your blood sugar.
Yep, I know, but like you said, more protein. I’m cutting back, not out. Anyway, I tried the recipe and it was tasty! Next time I’d use 1/3 cup of quinoa flakes instead of 1/2, since it seems to use up more liquid.