Long week-end wrap up and Instant Pumpkin Pie Oatmeal Bake
Serves: Serves 1
- OR -
  • ½ cup pumpkin puree
  • 1 tbsp 0% fat Greek Yogurt
  • 2 tbsp 1% fat cottage cheese
  • 2 tbsp buttermilk (or other liquid)
  • 2 egg whites
  • 1 tbsp maple syrup or honey
  • ½ tsp blackstrap molasses
  • ½ tsp cinnamon
  • ⅛ tsp each allspice, ginger, nutmeg, clove
  • Pinch salt
  • ½ cup Old Fashioned Rolled Oats, ground
  • ¼ tsp baking soda
  • 1 tbsp raisins
  • 1 tbsp pecans, chopped
  • Fat free plain Greek Yogurt
  • Raisins
  • Chopped pecans
  1. In a small magic bullet type food processor, grind your rolled oats. Transfer to mixing bowl and add baking soda, raisins and pecans. Mix until well incorporated and set aside.
  2. If you're not using leftover pie filling, add all the wet ingredients to your small food processor and process until smooth and well combined.
  3. Add pumpkin mixture (the one that you just made OR the leftover pie filling) to the dry ingredients and mix with a wooden spoon or spatula until well incorporated.
  4. Transfer to a microwave safe bowl, or dessert cup, cover with a paper towel and cook in the microwave for about 3 minutes to 3½ minutes.
  5. When the cake comes out of the microwave, garnish with a dollop of plain yogurt, a handulf of raisins and chopped walnuts.
  6. Serve immediately.
Nutrition Information
Serving size: Nutritional Information does not include garnish
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/instant-pumpkin-pie-oatmeal-bake/