Until yesterday, I had never tried baked oats.
Could that really be true?
Me — with all of the Healthy Oatmeal Recipes I’ve tried?
Apparently so. Baked oatmeal had been on my list for a long time, but that list tends to grow. I finally made it, and now I’m kicking myself for not trying it sooner. I can already picture many more ramekins of baked oats in my chocolate-covered future.
Single Serving Baked Pumpkin Oatmeal
Ingredients
- 1/2 cup rolled oats (50 g)
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon (optional: 1/8 tsp pumpkin pie spice)
- Sweetener to taste — about 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packets stevia
- 1/4 cup canned pumpkin (applesauce or mashed banana also work)
- 1/4 cup milk of choice, nondairy creamer, or water (reduce by 1 tbsp if using a liquid sweetener)
- 1/8 tsp salt
- Optional: 1–2 tbsp oil or a nut butter (if using oil, reduce the milk by 1 tbsp)
- Optional toppings: raisins, walnuts, brown sugar, etc.
Instructions
Preheat oven to 380°F (about 193°C). In a bowl, combine the raw oats, vanilla, spices, pumpkin, sweetener, milk, salt, and any optional oil or nut butter until evenly mixed. Pour the mixture into a greased 1-cup ramekin (or two 1/2-cup ramekins or a mini loaf pan).
Bake for about 20 minutes, or until the mixture is set and firm. For a crispy top, switch the oven to high broil for 2–3 minutes, watching carefully so it doesn’t burn; alternatively, bake a few minutes longer for a firmer texture without broiling. This dish can be prepared the night before and reheated, and many people make multiple servings and freeze leftovers for quick breakfasts. Some readers have also had success making it in the microwave, though I haven’t tried that method myself.
Note: Nutrition details are available from the original recipe source.
So — Pumpkin Boatmeal?
Biting into it felt like a warm pumpkin-oatmeal cookie. I highly recommend it. I expected to miss my creamy oats, but I didn’t miss them at all. I should have known: oatmeal in any form is almost always a win for me.