Baked Oatmeal (Pumpkin Spice Version)

Collegiate Culinaire: Baked Oatmeal Cake (The Pumpkin Pie Version) 

Right now I’m obsessed with trying out every recipe on Chocolate-Covered Katie’s healthy dessert blog. She features a lot of single-serving recipes, which are perfect for me because when I crave a muffin I usually don’t want to make a dozen  of them (oh, temptation). Wasting food becomes a non-issue and the recipes she features are so creative. This one, for instance, is a little baked oatmeal cake (boatmeal, she calls it) that was so yummy and easy to throw together.

  • 1/2 cup oats (50g)
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version)
  • sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia (I used much less, but I’ve cautioned y’all before about my lack of sweet tooth.)
  • 1/4 cup canned pumpkin or applesauce
  • 1/4 cup milk or creamer or water
  • 1/8 tsp salt
  • Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
  • Optional: raisins, walnuts, brown sugar for the top (I didn’t use any optional ingredients, but maybe next time I’ll add some nuts.)

I topped mine with my healthy cream cheese frosting and a little dark chocolate. Swirl them together and prepare to say “Yum!”

Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan, 1-cup ramekin, or 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).

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One thought on “Baked Oatmeal (Pumpkin Spice Version)

  1. Pingback: Blueberry Baked Oatmeal | Collegiate Culinaire

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