Author Notes
In cold weather my mother always made Wheatena and topped it with a bit of cold milk, a swirl of maple syrup, and slices of fresh banana for breakfast. I thought it was delicious and was very happy on the inside that she did not make oatmeal. I was very prejudiced against oatmeal mainly because of the inedible stuff served at gymnastics camp. Gluey and sticky, I was not a fan. I do however love oatmeal cookies, oatmeal breads, oatmeal pancakes, and often bake with oat flour. This recipe evolved from a desire to challenge my taste buds with a food that I am not accustomed to eating while combining it with flavors that I jump all over. These baked up almost cake-like with a topping not unlike streusel. I make them in advance and then heat them up individually throughout the week. I've also been known the eat/serve them for dessert. —testkitchenette
Ingredients
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1 cup
oats (not quick cooking)
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1 tablespoon
ground flaxseeds
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2-3 tablespoons
maple syrup
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1/2 teaspoon
cinnamon
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scant 1/2 teaspoons
salt
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3/4 cup
pumpkin puree
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3/4 cup
milk (steep a chai spice teabag in the milk for 5 minutes)
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1 scant tablespoons
butter (melted)/coconut oil (melted)/almond oil
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1/2 teaspoon
vanilla
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2 tablespoons
unsweetened coconut
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2 tablespoons
chopped almonds/nut of your choice
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2 teaspoons
sugar
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2 tablespoons
cacao nibs (optional)
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2 teaspoons
melted butter/oil of your choice
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tiny pinches
salt
Directions
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Preheat the oven to 375F and butter/oil four ramekins (I used my old French onion soup gratin bowls).
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Combine the oats, flaxseeds, maple syrup, cinnamon, and salt in a mixing bowl. TOPPING: In another larger bowl, stir pumpkin puree, milk, butter (or other oil/fat), and vanilla together until smooth. In another small bowl, combine coconut, nuts, sugar, cacao nibs, butter/oil, and salt together.
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Add the dry ingredients to the wet and stir until completely combined. Divide evenly between greased ramekins. Divide the topping evenly between the ramekins.
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Put ramekins on a baking sheet and bake for 15-17 minutes. Cool a bit before serving.
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