Baked Pumpkin Spice Oatmeal {for two} SRC

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It’s Secret Recipe Club revealday!!  This month, I had the pleasure ofwhipping up something delicious from Julie’s blog, Little Bit of Everything.  Julie is a 50-something Midwesterner(Midwesterners UNITE!!)  She started upher blog as a way of organizing her many recipes from cookbooks, clippings, andrecipe groups.


This month, I had quite a timedeciding what to make.  Actually no,scratch that.  I knew exactly what Iwanted to make.  I wanted to make the überdelicious sounding Molasses Coffee Marinated Pork Chops.  Don’t they sound heavenly?  I had all of the ingredients in my pantry andhad bought fresh chops that were chillin’ in the fridge when my plans came to ascreeching halt.
I got my bottom braces on.  Whoa Nelly.  It was soup and soft foods for this girly, soyummy pork chops got the boot (and my chops went in the freezer for anotherday).
Lucky for me, Julie’s blog istrue to its name and there is a little bit of everything to be found, includinga nice, soft, baked oatmeal.  And sincethe weather has turned a bit cool (well, when it wants to), and fall-like, theyummy fall pumpkin and spice flavors were a welcome treat to my sore mouth.
What’s that you say, I’musually hating on oatmeal?  So very rightyou are.  But I have discovered baked oatmeal and guess what????  That mushy gaggy oatmeal texture Idespise?  It completely disappears inthis baked version!  Yay!  This breakfast kept me full and satisfied allmorning for under 350 calories.  And that’sa winner in my book!

Recipe Notes*I used 1 tablespoon of honey when I made this and I thoughtit was perfect!  My husband, on the otherhand, felt it was too bland and added sugar to his, so add more or less honey tosuit your tastes.

Baked Pumpkin Spice Oatmeal {for two}Adapted from Little Bit of Everything
¾ cup plus 2 tbsp oldfashioned oats¾ tsp baking powder½ tsp ground cinnamon¼ tsp ground ginger¼ tsp ground clovesDash of salt (about 1/8 tsp)¾ cup lowfat milk½ cup pumpkin puree1 large egg1-2 tbsp honey, to taste1 tbsp unsalted butter, melted3 tbsp dark chocolate chips,divided1 tbsp chopped walnuts


Preheat the oven to 350degrees F.  Spray two 1-cup ramekins withcooking spray and place them on a baking sheet.
In a large bowl, combine theoats, spices, salt, and baking powder.
In a smaller bowl (or largemeasuring cup), whisk together the milk, pumpkin, egg, honey, and butter.
Pour the wet ingredients intothe dry ingredients and stir until combined. The mixture will be quite runny. Fold in 2 tablespoons of the chocolate chips.
Divide the batter evenlybetween the two prepared ramekins and sprinkle with the walnuts.  Bake in the preheated oven for 28-32 minutesor until the tops are browned and no longer sticky and the oats have set.  Sprinkle the remaining tablespoon ofchocolate chips over the top as the ramekins come out of the oven.
Serves 2

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