It’s that time of year when Pumpkin is King. Yum! I love it! So, when I saw a recipe for Baked Pumpkin Oatmeal, I knew that 1) not only would I make it pronto, but 2) I would toss in some chocolate chips. Just a few though, this is supposed to be a healthy dish. Of course, it’s good without the chocolate too, but I’m a sucker for pumpkin and chocolate. Can’t be helped.
I love these little bread pans. They can be used for individual servings and for giving tasty gifts. You can probably find them at your local craft store.
Here’s where I found the recipe. I used the maple syrup option and like I said, added some semi-sweet chocolate chips, about 1/4 cup or so. But those are completely optional.
There are a few options for making these an easy breakfast. 1st, it doesn’t take long to make these from beginning to end, but I’m not always patient when it comes to making breakfast in the mornings. So, option 2, make them the night before and heat them up. Option 3, mix the ingredients the night before and bake in the morning. In all honesty, this probably won’t save you a ton of time, since you still have to wait on the oven to preheat, (you may as well mix it all up while preheating). Option 4, microwave for 3-4 minutes and dig in. I prefer the oven recipe, but this is much quicker for the times I just can’t wait. Either way, the inside is nice and creamy and delicious.
I’m going back to check out the other flavors of baked oatmeal. This may become an obsession.