Baked Pumpkin Ginger Oatmeal

I am not a big oatmeal fan. In fact I think I can count on one hand how many times a year I eat it. Eating a breakfast that is so heavy on the grains is just not for me. BUT I did decide to spice up some oatmeal this morning and increase the protein content and nutrition. I snagged the recipe from one of my fave magazines, Oxygen, and adapted it.

Baked Pumpkin Ginger Oatmeal

Serves one

1/4 Cup pumpkin puree
2 Tbsp Cottage Cheese
1 Cup water
1/2 tsp vanilla
1/2 Cup oats
1/4 cup pecans
1/4 cup raisins or chopped dates
1/4 tsp baking powder
Pinch of Pink Himalayan Crystal salt or Sea Salt
1 tsp cinnamon
1/8 tsp pumpkin pie spice
1-2 pieces crystallized ginger, crushed

Preheat oven to 350 degrees. Mix all the wet ingredients together in a mixing bowl and do the same with the dry ingredients, combine and mix well, adding the ginger last. Pour into an oven safe baking dish (I used Pyrex) and bake for 30 minutes. When done, stir well and add your favorite sweetener… honey, maple syrup, Stevia, coconut sugar, etc.

************************************

This oatmeal was very filling and kept me satiated all morning. It was tasty too! For kids I think I would split one of these in half and also scoop it out into bowls so that they would not burn themselves.

Enjoy!

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.