Wednesday, October 31, 2012

Coconut & Peacan Baked Pumpkin Oatmeal

I saw the Mint post for Pumpkin Baked Oatmeal last week and was super curious.  I lurrrrrve oatmeal.  This morning I had some time and whipped up a version with ingredients on hand.  It was incredibly delicious and only took 30 minuted from start to devour!

Vanilla & Coconut Baked Pumpkin Oatmeal

1/4 cup pumpkin puree
1 tablespoon melted vegan butter
1 egg substitute (I always use Ener-G)
1/2 cup almond milk
1 cup rolled oats
1/4 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon 
1/2 cup shredded coconut (unsweetened)
1/4 cup pecan pieces

- Cream butter and sugar together, add the pumpkin puree, almond milk and faux egg.
- Add in rolled oats, baking powder, salt, cinnamon, shredded coconut and pecans.
- Grease ramekins or mini spring-form pans, fill with batter.
- Bake for 20 minutes at 350 degrees.
- Let cool (just a little) and eat while still warm and steamy!

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