Sugar and spice and everything nice – that’s what little girls Baked Pumpkin Pie Oatmeal is made of!
I’ve been meaning to whip up a batch of BPPO the past couple of weeks, but forgetful Frannie here kept forgetting to pick up canned pumpkin at the store. I highlighted and circled it on my list last weekend, so I was sure to remember!
My Pumpkin Pie Oatmeal tastes like the real deal, but with no butter or eggs, and a mere fraction of the sugar. Not saying that I don’t like butter, eggs & sugar in my pie, I just don’t like it in my OATMEAL. ;)
- 1/2 cup old fashioned oats
- 3/4 cup water (could use milk)
- 1/2 cup pumpkin puree
- 2 teaspoons brown sugar
- pinch of salt
- dashes of cinnamon, pumpkin pie spice & vanilla extract.
- 1 Tablespoon sliced almonds
- 1 teaspoon brown sugar
- Preheat oven to 375 degrees. Mix oatmeal ingredients and pour into an individual sized baking dish (here’s how big mine are,) sprayed with non-stick spray. Bake for 10 minutes.
- Top oatmeal with almonds & sugar topping and bake for an additional 10 minutes.
Oooo, it’s sooo creamy and luscious. It’d be even more so if you used milk or unsweetened vanilla almond breeze, in place of water, but I was fresh out. Also, I don’t usually add any sweetener to my normal oats, but if you do, I’d add another 2 teaspoons into the mix!
The fab thing about this baked oatmeal is that you can make two or more at a time, then just reheat for 1.5 minutes the next day. Insta breakfast!
You should have smelled the kitchen as this was baking up. So cozy. :)
I was jazzed to see Kashi frozen entrees on sale at the store this week, and even more psyched that I had a $1 off coupon in my purse!
Ie, my favorite frozen Kashi meal Mayan Harvest Bake, which I’m packing for lunch today, was only $2. Score!
Mayan Harvest Bake has big slices of real plantains and sweet potatoes over black beans and whole grain pilaf. The sauce is spicy, but not too spicy.
The pumpkin seeds are my favorite though. They’re such a nice pop of flavor and texture amidst the rest of the creamy ingredients. Soooo, so yummy!!!
I’m usually not a big frozen-foods fan, what with all the added salt, etc., but I recognize all the ingredients in Kashi’s meals and it’s totally fine once in awhile!
Served with some fresh, baby carrots on the side for nibbling. :)
Three days left to vote for my Homemade Pasta & Pasta allo Scoglio for Project Foodbuzz Challenge #2! You can either click here, or click on the widget Project Foodbuzz widget on the right hand side of my site to vote, if you’d like.
If you guys have time, you should really check out some of the other dishes that were submitted too. Fantastic stuff, I tell ya’! :D
I feel like I had something else to tell you but I can’t remember what it is…don’t you hate that?! Ah well, I’ll save it for this evening if it comes to me… Also, check back tonight for Tofu 101: a guide to the what, why & how of all things ‘fu. Plus a fun giveaway!
Have a super day!
Do you play a musical instrument?
I played the piano for YEARS when I was young, and my instructor was even going to teach me how to play the church organ before I quit. Darn 12 year old me for deciding she was to cool and refusing to play anymore. It’d be so sweet to say that I could play the organ!
I also played, wait for it, the oboe, from 5th to 9th grade. Yes, it’s true. My fingers were too small to reach all the keys on the flute, which is what I wanted to play, when they were assigning instruments in 5th grade, so low and behold, an oboe player was born. :mrgreen: