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).