As I mentioned in “Pumpkin Pie Soaked Oats” (see my recipe in “Breakfasts”), I love pumpkin. This pumpkin pie is a mini, healthier version of the original, complete with a buttery oat crust and a creamy, dreamy filling.
You can serve this with a splodge of yoghurt if you’re feeling freshly breakfast-y, or jazz it up with a blob of whipped cream for something more special. Naturally, I did both!
Oats are full of healthy, filling carbohydrates and fibre. Pumpkin is rich in Vitamin A, fibre, copper, and iron, while egg provides protein and butter adds satiating fat.
This comes together easily the night before you want to eat this, so it has time to firm up in th fridge. The next morning, just grab it from the fridge and dive in.
Preferably with a teaspoon.
This recipe can be gluten-free and nut-free.
Serves 1
Preparation time: 5 minutes (plus refrigeration)
Cooking time: 4 minutes
Ingredients:
– 1 Tablespoon unsalted butter
– 1/4 cup oats (use gluten-free if necessary)
– 1 egg
– 2-3 teaspoons dextrose or rice malt syrup, to taste
– 1/2 cup pumpkin purée
– 1/4 cup milk of choice
– 1/2 teaspoon cinnamon
– pinch each mixed spice, ground ginger, allspice, nutmeg (optional)
– 1/2 teaspoon vanilla essence
– yoghurt/ cream, to serve
Method:
1. Place the butter in a small, microwave-safe bowl. Melt in the microwave then stir in the oats. Cook on high power in the microwave for 1 minute. Press down gently with the back of a spoon.
2. In a small bowl, whisk together the egg and dextrose. Mix in the pumpkin, milk, spice (s), and vanilla. Pour onto the oat ‘crust’ and return to the microwave.
3. Cook on high power for 2 minutes, gently flipping the cooked edges into the middle after 1 minute. The filling should be mostly set, though still very slightly wet on the surface.
4. Cover loosely and transfer to the fridge. Chill (overnight, preferably), and serve with yoghurt/ cream/ cinnamon. Enjoy! 🙂
I inverted mine onto a plate, but eating it from the bowl is perfectly acceptable.
