I’m always looking for new recipes. Recently, I saw a recipe for baked pumpkin pie oatmeal and knew I had to try it. I was amazed at how delicious and easy it is to prepare. It actually tastes like pumpkin pie and has a custard like consistency. Not only is it vegan, but low fat and healthy.
The recipe is for a single serving, but my motto is always cook once and eat often. I quadrupled the recipe and made it in four ramekins. However, it reheats very well and would make a fine casserole to serve at a breakfast potluck.
I made it using homemade almond milk which is thicker and creamier than the store bought version. You can mix the oatmeal batter by hand, or if you are lazy like me, you can give the ingredients a quick spin in the blender. The canned pumpkin I use is organic and tends to be much more solid and thick than the Libby’s often used in Thanksgiving pumpkin pies. This makes hand mixing a bit more challenging. I bet it would be great with sweet potatoes too. I’ll have to try that when the weather cools down a bit.