Friendly Feasting: Cinnamon Pumpkin Boatmeal
I’ve posted a lot of pumpkin recipes in the past but had to be sure to get at least one recipe in that uses some pumpkin before Thanksgiving. This baked oatmeal recipe is quick and easy and made for one. Feeding a group? Easily double or quadruple this recipe!
Cinnamon-Bun Pumpkin Boatmeal (Baked Oatmeal) for One http://chocolatecoveredkatie.com/2011/09/09/cinnamon-roll-baked-oatmeal/
- ½ cup rolled oats
- ¼ tsp vanilla extract
- ½ tsp+ cinnamon
- 1½-2 tbsp sugar-free syrup
- 1-1½ packs Splenda
- ¼ cup canned pumpkin
- ¼ cup almond milk
- 1/16 tsp salt
- Opt’l: raisins, walnuts, Splenda to sprinkle on top, etc.
Preheat oven to 380. Combine raw oats, spices, pumpkin, and almond milk. Pour into a greased 1-cup ramekin, two ½-cup ramekins, or a mini-loaf pan. Cook 20 min or more, until firm. Finally, set oven to “high broil” for 3 more min, or until it reaches desired crispy-ness.
This tasty breakfast treat can be baked in advance then a single serving can be broiled to warm and crisp it up just before eating. Counts as 1 carb serving as is. Add ¼ cup raisins for the level 2, two-carb meal. Add ¼ cup nuts for level 1, meal 1. Add a protein serving to any of these options to round out your meal.
Snuggle up in these cooler temps with a hot-from-the-oven, personal-sized hearty breakfast (or dessert!) Feast baked, feast broiled, and as always…FEAST ON!!!
~Coach Lauren