Have you guys seen the post with the Baked Banana Bread Oatmeal? Well, I made the Baked Pumpkin Bread version for my E dessert after my E lunch! I brought it out of the dining room and my son said, “What is that? That looks good!” My husband said, “That’s a COOKIE!” Of course, I had to give them both a bite.
Then my husband said, “That’s a DESSERT! No wonder you’re not losing any weight!” Hahaha!!! He knows for a FACT that I’ve lost TWENTY-SIX pounds in about two and a half months! And I don’t plan on quitting any time soon! So there! LOL
I wish I knew where to find the link, but I saved it to my desktop; so the recipe follows. It’s pretty easy to remember: a third of a cup of most of the main ingredients and a fourth of a teaspoon of all the minor ones, plus one egg white and one pinch of salt.
Baked Pumpkin Bread Oatmeal (For One)
1/3 cup old fashioned rolled oats (I used steel-cut oats)
1 tsp golden flax meal
1/4 tsp brown sugar (I substituted Sweet Blend)
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp baking powder
1/3 cup 1 % Milk (I substituted unsweetened almond milk)
1/3 cup pumpkin puree
1 egg white
1/4 tsp vanilla
Preheat oven to 350°F. Lightly spray a small ovenproof bowl with cooking spray.
In a small mixing bowl, whisk together oats, sugar, cinnamon, baking powder, flax meal and salt.
In a medium bowl, whisk together milk, pumpkin puree, egg white, and vanilla extract.
Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl.
Bake for 20- 30 minutes, uncovered, or until oatmeal is puffed and set. Serve hot.
I roughly chopped up a couple of squares of Lily’s dark chocolate and sprinkled them on top and then used a dollop of fat-free Redi Whip for a crowning touch!