Baked Pumpkin Spice Oatmeal {for two} SRC

It’s Secret Recipe Club reveal day!!  This month, I had the pleasure of whipping up something delicious from Julie’s blog, Little Bit of Everything.  Julie is a 50-something Midwesterner (Midwesterners UNITE!!)  She started up her blog as a way of organizing her many recipes from cookbooks, clippings, and recipe groups.

This month, I had quite a time deciding what to make.  Actually no, scratch that.  I knew exactly what I wanted to make.  I wanted to make the über delicious sounding Molasses Coffee Marinated Pork Chops.  Don’t they sound heavenly?  I had all of the ingredients in my pantry and had bought fresh chops that were chillin’ in the fridge when my plans came to a screeching halt.

I got my bottom braces on.  Whoa Nelly.  It was soup and soft foods for this girly, so yummy pork chops got the boot (and my chops went in the freezer for another day).

Lucky for me, Julie’s blog is true to its name and there is a little bit of everything to be found, including a nice, soft, baked oatmeal.  And since the weather has turned a bit cool (well, when it wants to), and fall-like, the yummy fall pumpkin and spice flavors were a welcome treat to my sore mouth.

What’s that you say, I’m usually hating on oatmeal?  So very right you are.  But I have discovered baked oatmeal and guess what????  That mushy gaggy oatmeal texture I despise?  It completely disappears in this baked version!  Yay!  This breakfast kept me full and satisfied all morning for under 350 calories.  And that’s a winner in my book!

Recipe Notes

*I used 1 tablespoon of honey when I made this and I thought it was perfect!  My husband, on the other hand, felt it was too bland and added sugar to his, so add more or less honey to suit your tastes.

Baked Pumpkin Spice Oatmeal {for two}

Adapted from Little Bit of Everything

¾ cup plus 2 tbsp old fashioned oats

¾ tsp baking powder

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

Dash of salt (about 1/8 tsp)

¾ cup lowfat milk

½ cup pumpkin puree

1 large egg

1-2 tbsp honey, to taste

1 tbsp unsalted butter, melted

3 tbsp dark chocolate chips, divided

1 tbsp chopped walnuts

Preheat the oven to 350 degrees F.  Spray two 1-cup ramekins with cooking spray and place them on a baking sheet.

In a large bowl, combine the oats, spices, salt, and baking powder.

In a smaller bowl (or large measuring cup), whisk together the milk, pumpkin, egg, honey, and butter.

Pour the wet ingredients into the dry ingredients and stir until combined.  The mixture will be quite runny.  Fold in 2 tablespoons of the chocolate chips.

Divide the batter evenly between the two prepared ramekins and sprinkle with the walnuts.  Bake in the preheated oven for 28-32 minutes or until the tops are browned and no longer sticky and the oats have set.  Sprinkle the remaining tablespoon of chocolate chips over the top as the ramekins come out of the oven.

Serves 2

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