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Vegetarian • Gluten free

Produce

1/4 cup Pumpkin, canned

Breakfast Foods

1/2 cup Rolled oats

Baking & Spices

1/2 tsp Cinnamon
1/8 tsp Salt
1 Sweetener
1/4 tsp Vanilla extract, pure

Dairy

1/4 cup Milk
  • ʎɐɹızǝp

    single serve pumpkin baked oatmeal 1/2 c rolled oats 1/2 t cinnamon 1 1/2 to 2 tbsp maple syrup 1/4 c canned pumpkin, applesauce or banana 2 T milk , or nondairy creamer, 1/8 t salt 2 T oil Optional: raisins, walnuts, brown sugar to sprinkle on top Preheat oven to 380. Combine raw oats, spices, pumpkin, and milk. Pour into a greased 1-cup ramekin. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness

  • Beth Westbrook

    Baked pumpkin oatmeal BW made 1/27 added frozen cranberries, no nut butter, added coconut oil, used rice milk, maple syrup. Next time add some ground flax. Yum!

  • Nora Carney Maeser

    Pumpkin Baked Oatmeal Ѽ ½c rolled oats, ¼ tsp vanilla, ½ tsp cinnamon (& ⅛ tsp nutmeg, if making pumpkin version. Or just use pumpkin pie spice), sweetener, such as 1½-2 TBsp maple syrup or 1-1½ pkg stevia, ¼c canned pumpkin (or applesauce or banana), ¼c milk of choice, or nondairy creamer, ⅛ tsp salt, 1-2 TBsp favorite nut butter Ѽ Preheat oven to 380°. Combine oats, spices, pumpkin & milk. Pour into a greased 1-cup ramekin. Bake 20 minutes or more, until firm.

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