Monday, April 18, 2011

Baking not Boiling... a Nice Change for Oats

I opened a can of pumpkin a few days ago and have been looking for ways to use it up.  I love the baked oatmeal idea so thought using pumpkin instead of applesauce might work.  And it did, very well! I just changed the spices a bit. 

Spicy Pumpkin Baked Oatmeal
Makes 2 servings

  • 1/2 cup rolled oats
  • dashes of cinnamon, cloves, allspice, nutmeg
  • 1/4 cup cooked pumpkin
  • 1/4 cup water
  • 2 Tbs raisins

  1. Preheat oven to 375°F.
  2. Coat 2 small oven-safe ramekins with non-stick cooking spray.
  3. Mix all the ingredients and divided between the 2 ramekins.
  4. Bake for 20 minutes.
  5. Turn oven setting to Broil, and cook for 3 minutes, to crisp the top.
  6. Remove from oven and allow to cool slightly before turning out into serving bowls.
  7. Add toppings of choice.

Today I used 1/4 cup fat free vanilla yogurt and a few banana slices.

Per serving. Not including toppings.
Weight Watchers P+ = 3.
Calories 115; Protein 3g; Carbohydrate 23g; Fat 1g; Fibre 3g

Mixing the ingredients together.  If it is a bit dry looking, add some more water.

After turning out of the ramekins into serving bowls.

Topped with vanilla yogurt and banana slices.

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