Baked Oatmeal

I have seen lots of baked oatmeal recipes floating around the web lately. This one was adapted from another blog Chocolate Covered Katie - who has lots of delicious healthier recipes. Her recipes are all vegan which is helpful for me looking for dairy-free recipes. This was a hearty little bowl of oatmeal! It would be neat to make for guests. You could multiply the recipe and bake in a muffin tin to serve more. This would also freeze well.

There are 2 versions Pumpkin and Applesauce, I'm jointly posting the recipe, but the picture above is of the pumpkin version. Mmm.....

Baked Oatmeal
Adapted from CCK's Pumpkin Boatmeal
Serves: 2, Serving Size 1 ramekin
Nutritional Info: (coming soon)

1/2 cup oats (50g)
1/2 tsp vanilla extract
3/4 tsp cinnamon (or 1 tsp pumpkin pie spice for pumpkin version)
3 Tbsp brown sugar
1/4 cup canned pumpkin or applesauce
1/4 cup milk or creamer or water ( I used almond milk)
1/8 tsp salt
pinch of raw sugar (turbinado)

Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
Optional: raisins, walnuts, brown sugar for the top (I didn’t use any optional ingredients, but maybe next time I’ll add some nuts.)

Preheat oven to 375 degrees.

Combine all ingredients except for raw sugar.

Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Sprinkle with raw sugar

Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).