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.



Printable Recipe