|Microwave Pumpkin Oatmeal Pie ~ Make this single-serving version of pumpkin pie for a great mid-morning snack, light breakfast, dessert or afternoon snack. It's super low fat and at just a bit over 100 calories, it's a fun & tasty way to start your Meatless Monday morning!|
I came across this recipe for a really interesting sounding version of microwaved pumpkin pie/cake. It was suggested as being very nice with your morning cup of coffee ~ sounded good to me! I shared the link with friends on Facebook & mentioned it as a potential breakfast item. After looking at the recipe, my friend, Sarah, thought it sounded more like a dessert. After looking at the ingredients again, I agreed with her. Only problem was, I wanted to eat it in the a.m., not the p.m.! So, using the original recipe as inspiration, I came up with my own version & I'm calling it my ~ Microwave Pumpkin Oatmeal Pie. I replaced the wheat flour with ground oatmeal (turning it into 'oat flour'); replaced the sugar with a lesser amount of honey/water; and replaced the oil with banana. All the swapping out of ingredients brought the original calorie count of 199, down to about 111 AND the fat grams from almost 8 grams to 1 gram. Sweet!!
This single-serving cup of goodness, is now full of breakfast-y things and tastes like a pumpkin pie ~ only thing missing is the crust. Booyah! Now I can indulge in the comforting flavors of Pumpkin Pie anytime I want.
Sarah, thanks so much for inspiring me to make the recipe more breakfast worthy!
Microwave Pumpkin Oatmeal Pie
makes a single serving
**use a 6 oz. custard cup/ramekin (like the clear Pyrex ones) so it cooks properly
- 2 Tbsp ground quick oatmeal, uncooked (grind 2 Tbsp quick oats in a mini food processor until 'flour-like')
- 2 Tbsp pure pumpkin puree
- 1 1/2 Tbsp water
- 1 Tbsp milk
- 1Tbsp mashed banana
- 1/2 Tbsp honey
- 1/8 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/16 tsp baking powder
- cinnamon sugar for sprinkling on top after cooking (optional)
- Pam cooking spray
Spray a 6oz custard cup/ramekin with Pam nonstick spray, set aside.
Grind 2 Tbsp quick oats in a mini food processor until oats are turned into 'flour'.
Add all remaining ingredients to the food processor & blend until smooth, wiping down sides as needed. Spoon into the prepared custard cup/ramekin and smooth top. Let sit for 5 minutes so the oats can start to soak up the moisture.
(while it's sitting, now is the perfect time to make your tea or coffee, get the morning paper, feed the cat, etc.)
Microwave 1 minute, 15 seconds on high. (that's what worked in my microwave. Keep in mind that the way microwave ovens cook can vary greatly, so you’ll have to experiment a bit to find the perfect timing for your own microwave oven. Just keep an eye on it & if it looks like it will overflow, just end the cooking time a little bit early)
Let the 'pumpkin pie' cool a few minutes, then sprinkle a little cinnamon sugar on top ~ if desired. Enjoy!
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