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Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal is made in five minutes or less and is oh so satisfying.  It's cooked in the microwave for two minutes and topped with chocolate, granola and peanut butter.  {gluten free}
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: baked oatmeal
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 2
Calories: 237kcal
Author: Karen Kelly

Equipment

  • microwave

Ingredients

  • 1 cup old fashioned rolled oats (gluten free if needed)
  • 1 egg
  • 1 cup almond milk (any milk will work)
  • 2 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 3 teaspoon pure maple syrup

Instructions

  • Mix all ingredients in a medium sized bowl.
  • Spray two microwave safe mugs or bowls with a little cooking spray and pour oatmeal mix into bowls. Cook for about two minutes checking halfway through.
  • Top with chocolate chips, more maple syrup, granola and serve.

Notes

Nutrition facts are an estimate and are without toppings.
This can also be made ahead and tastes good right out of the fridge.

Nutrition

Calories: 237kcal | Carbohydrates: 37g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 198mg | Potassium: 234mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2455IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.