Ingredients
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3/4 cup quick-cooking oats (see note!)
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3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
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1/4 teaspoon salt
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1 dash ginger
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1 dash clove
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3/4 cup milk
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1/4 cup pumpkin
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2 tablespoons Egg Beaters egg substitute
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1/4 teaspoon vanilla
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1 teaspoon vegetable oil
Instructions
- Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
- In a medium bowl, combine oats, brown sugar, salt, and spices.
- In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
- Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
- Bake 30-40 minutes or until center is firm.
- Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
- NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!