Ingredients
-
3/4
-
3
-
1/4
-
1/2
-
1/4
-
1
-
1
-
3/4
-
1/4
-
2
-
-
-
-
-
Directions
Pumpkin Oatmeal Baked Pudding,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!,This makes for a nice breakfast, I love baked oatmeals. I ended up putting a cup of pumpkin in this (unintentionally), and the flavor was still fairly subtle. Because of that I decreased the milk to 1/2 cup, and the liquid amount was good. I also just used a sprinkle of salt and added your suggested pecans (about 3 tablespoons). I have to admit I am really partial to your Recipe #290731 – that one’s my favorite!,I thought this was a good starter, but I definitely would decrease the salt by about half next time as I could prominently taste it. I agree it would be good with chopped nuts! Maybe some maple syrup on top, too…
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Steps
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1
Done
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Preheat Oven to 350 Degrees. Grease a 2-Cup Ramiken/Casserole Dish (or Your Vessel of Choice). |
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2
Done
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in a Medium Bowl, Combine Oats, Brown Sugar, Salt, and Spices. |
|
3
Done
|
in a Small Bowl, Combine Milk, Pumpkin, Egg Substitute, Vanilla, and Oil. |
|
4
Done
|
Add the Wet Ingredients to the Dry Mix and Stir Well. Pour Into Well-Greased Ramekin. |
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5
Done
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Bake 30-40 Minutes or Until Center Is Firm. |
|
6
Done
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Try Your Hardest to Let It Cool Before Eating to Prevent Burnt-Mouth Syndrome. |
|
7
Done
|
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! |
