Tuesday, November 17, 2009

Pumpkin Oatmeal Baked Pudding

I loved the baked oatmeal (and so did the kids) that I made the other morning, so I thought I would broaden my horizen a bit more. The kids just didn't like this one. I don't know why?? I have yet to figure it out. Maybe it wasn't sweet enough for them, or it needed more pumpkin??? I really have no idea. They ate it, begrudgingly (is that the word?? or better yet, how do you spell that?) Anyway, they ate it, with a look on their face, but they ate it. I ate mine  :oD

The Menu:
Pumpkin Oatmeal Baked Pudding



The Original Recipe:
I found this on babycenter posted from allrecipes.

Pumpkin Oatmeal Baked Pudding
 Recipezaar

3/4 cup quick-cooking oat (see note!)

3 tablespoons brown sugar or Splenda sugar substitute

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 dash ginger (optional)

1 dash clove (optional)

3/4 cup milk

1/4 cup pumpkin

2 tablespoons Egg Beaters egg substitute

1/4 teaspoon vanilla

1 teaspoon vegetable oil



Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice). In a medium bowl, combine oats, brown sugar, salt, and spices. In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil. Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin. Bake 30-40 minutes or until center is firm. Try your hardest to let it cool before eating to prevent burnt-mouth syndrome. NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Katie's Notes: Raisins or craisins can be added. Pumpkin pie spice (about 1 tsp) can be subbed for the spices.


The Way I Made It My Own:
I didn't change enough to make me think that it was my changed being the reasons the kids didn't like it, haha.. (isn't that what we all say? ) I added milk to our bowls along with the oatmeal to make it more creamy in our bowls.

Pumpkin Oatmeal Baked Pudding



1/2 cup quick-cooking oats

3 tablespoons brown sugar

1/4 teaspoon salt

1 tsp. pumpkin pie spice
3/4 cup milk

1/4 cup pumpkin

2 egg whites

1/4 teaspoon vanilla

1 teaspoon butter, melted



Preheat oven to 350 degrees.  In a medium bowl, combine oats, brown sugar, salt, and spices. In a small bowl, combine milk, pumpkin, egg , vanilla, and butter. Add the wet ingredients to the dry mix and stir well. Pour into well-greased square baking dish. Bake 30 minutes or until center is firm. Try your hardest to let it cool before eating to prevent burnt-mouth syndrome. NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well.



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