Baked Pumpkin Spice Oatmeal gives you a reason to make your own pumpkin spice blend and then enjoy it all season! It’s great to add to coffee grounds before brewing!
Pumpkin. Sweetie. Honey. Cupcake.
All terms of endearment, most referring to sweets – one is a vegetable. I am unaware of any other vegetable in English that is also a term of endearment. The French do utilize the cabbage – mon petit chou – literally ‘my little cabbage’. But I’m not French, so let’s carry on. Wait! I thought of one – sweet pea. If you think of any other veggie terms of endearment – leave a comment!
Back to pumpkin. The quintessential fall flavor packed with betacarotene (vitamin A) and rich in fiber. I need no convincing to develop pumpkin insanity for the next 2 months.
First, let’s start with pumpkin pie spice. Easy to whip up at home with ingredients already in your spice rack.
- 1.5 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground mace
- Mix all ingredients together in a jar and store for a season of use!
- ⅔ cup rolled oats
- 4 Tbsp. oat bran
- 4 Tbsp. almond flour/meal (any flour works)
- ½ tsp. baking powder
- 1.5 Tbsp. pumpkin pie spice (recipe above)
- ¼ tsp salt
- ½ cup canned pumpkin
- ½ cup vanilla almond milk
- ½ tsp orange extract/flavor (optional)
- ¼ cup coconut sugar or brown sugar
- 2 Tbsp dried cranberries
- 4 Tbsp walnuts or pecan pieces
- Preheat oven to 375F.
- Lightly coat a medium ramekin or two small ramekins with non-stick spray.
- Combing the first six dry ingredients in a large mixing bowl.
- In another small bowl, whisk together pumpkin, milk, orange extract and sugar.
- Combine the wet into the dry and mix well.
- Fold in the cranberries.
- Place mixture into the prepared dishes and top with nuts.
- Bake about 20 - 25 minutes until set. (smaller ramekins will shorten the bake time, doubling the recipe may increase bake time by a few minutes).
- Drizzle with a bit of maple syrup and let cool for 5 minutes before enjoying.
recipe adapted from www.runningwithspoons.com