Pumpkin Oatmeal Baked Pudding

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 3/4 cup quick-cooking oats (see note!)
• 3 tablespoons brown sugar or 3 tablespoons splenda sugar substitute
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 dash ginger (optional)
• 1 dash clove (optional)
• 3/4 cup milk
• 1/4 cup pumpkin
• 2 tablespoons egg beaters egg substitute
• 1/4 teaspoon vanilla
• 1 teaspoon vegetable oil

Recipe

• 1 preheat oven to 350 degrees. grease a 2-cup ramiken/casserole dish (or your vessel of choice).
• 2 in a medium bowl, combine oats, brown sugar, salt, and spices.
• 3 in a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
• 4 add the wet ingredients to the dry mix and stir well. pour into well-greased ramekin.
• 5 bake 30-40 minutes or until center is firm.
• 6 try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
• 7 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!