Wednesday, 1 October 2014

These muffins though. Happy pumpkin month!

There's this girl, +CCK Katie, she has a blog. It's a food blog. A few years ago I came across her baked oatmeals which are unreal. I've made a few of them, the chocolate peanut butter one is an all-time favourite.

But, in the interest in keeping them as accessible as possible and involving pumpkin for this gloried time of year, here is my version of her pumpkin boatmeal (baked oatmeal = boatmeal):

The recipe originally makes two larger servings, I prefer to double the recipe and make 6 smaller ones.

- 1 cup oats
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp tsp nutmeg
- 3 packets of stevia sweetener (or 3 tbsp maple syrup)
- 1/2 cup canned pumpkin (or applesauce or banana - but that's defeating the purpose)
- 1/2 cup liquid of choice (regular milk, dairy-free options, water, juice - I've even used egg whites) *if using a liquid sweetener, scale this amount back by 1 tbsp*
- 1/4 tsp salt
- 1/8 cup of chocolate chips/raisins/nuts 

Preheat the oven to 380. Grease or line your muffin tin (with cute pink silicone muffin liners if you have a nice friend who got them for you for Christmas one year).

Put everything into a bowl and stir well. Fill the tins evenly, pop in the oven and bake for 20 minutes. Lastly, set your oven to broil for 3 minutes to give them a final firming up. 

They are dense, filling, easy, and cheap to make. Can be kept in a tupperware out for a day but then should be put in the fridge. The freeze very well too.

Nutritional info (for using stevia as sweetener, unsweetened coconut milk as the liquid, and chocolate chip add-ins):
calories: 119
fat: 5.3g
carbs: 16.7
protein: 3.5

Proof that they freeze well - the one on the left is just out of the freezer so I could take a stupid photo since my other photos are on my external hard-drive which is in need of recovery software FML. Anyways, it still looks good even after being in the freezer.


Enjoy - there is more pumpkiness to come. 

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