1 1/3 cups rolled oats (check label for gluten-free, if needed)
1/4 cup milled/ground flaxseed
1/4 cup pecan chips (or finely chopped pecans)
2 tbsp. brown sugar, packed
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. allspice
1/8 tsp. salt
1 cup pumpkin puree
2 whole large eggs, lightly beaten
1/4 cup 1% milk (for dairy free, sub unsweetened soy, coconut or almond milk)
1 tbsp. melted butter (for vegan or dairy-free, use canola oil instead)
Preheat oven to 350 degrees F. Lightly grease 4 medium ramekins. In a medium mixing bowl, combine dry ingredients (rolled oats through salt). In a separate bowl, combine wet ingredients (pumpkin through butter). Pour pumpkin mixture into oat mixture and mix until well-combined. Evenly distribute mixture among the ramekins (almost 3/4 cup per ramekin or about 5 3/4 oz.). Place in preheated oven (on baking sheet if desired) and bake for about 10 to 15 minutes or until a toothpick inserted in center comes out clean. Serve warm. Pour extra milk over serving, if desired.
Servings: 4 (1 ramekin per serving)
Note: this reheats very well. You can even pop them out of the ramekins and store in aluminum foil or sandwich bags for later.
312 calories, 34 grams carbohydrate (7 grams fiber), 10 grams protein, 15 grams fat (3.5 grams saturated). This dish is an excellent source of vitamin A. It is a good source of thiamin, riboflavin, calcium, iron, magnesium, and zinc.
Recipe by Michelle Baglio of Optimal Nutrition and Health. All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.