Long week-end wrap up and Instant Pumpkin Pie Oatmeal Bake
Long week-end wrap up and Instant Pumpkin Pie Oatmeal Bake
Ingredients
Wet
- 1 cup leftover Pumpkin Pie filling
- ½ cup pumpkin puree
- 1 tbsp 0% fat Greek Yogurt
- 2 tbsp 1% fat cottage cheese
- 2 tbsp buttermilk (or other liquid)
- 2 egg whites
- 1 tbsp maple syrup or honey
- ½ tsp blackstrap molasses
- ½ tsp cinnamon
- 1/8 tsp each allspice (ginger, nutmeg, clove)
- Pinch salt
Dry
- ½ cup Old Fashioned Rolled Oats (ground)
- ¼ tsp baking soda
- 1 tbsp raisins
- 1 tbsp pecans (chopped)
Garnish
- Fat free plain Greek Yogurt
- Raisins
- Chopped pecans
Instructions
- 1
In a small magic bullet type food processor, grind your rolled oats. Transfer to mixing bowl and add baking soda, raisins and pecans. Mix until well incorporated and set aside.
- 2
If you're not using leftover pie filling, add all the wet ingredients to your small food processor and process until smooth and well combined.
- 3
Add pumpkin mixture (the one that you just made OR the leftover pie filling) to the dry ingredients and mix with a wooden spoon or spatula until well incorporated.
- 4
Transfer to a microwave safe bowl, or dessert cup, cover with a paper towel and cook in the microwave for about 3 minutes to 3½ minutes.
3.5 min - 5
When the cake comes out of the microwave, garnish with a dollop of plain yogurt, a handulf of raisins and chopped walnuts.
- 6
Serve immediately.
