For the longest time, I was not an oatmeal lover.
I just couldn’t do it. Nothing sounded more bland to me than a bowl of oats cooked in water. Even topped with some fruit, it just didn’t do it for me.
Lately, I’ve been all about the oats. Cooked in some almond milk and topped with nut butter, honey and a chopped apple. Yes, please.
Now, I have a problem.
I am absolutely OBSESSED with this stuff.
The soft oats, the plump raisins, the crunchy pecans in a warm pool of almond milk? With a sprinkling of cinnamon? I can’t even.
I quickly devoured that entire bowl right after the photos were taken. I already had a bowl of oatmeal for breakfast. Two bowls of oats in two hours? Oops.
Looks like I’ll be making this every week. That’s not such a bad problem, right?
I’m so excited to share this with you!
Preheat oven to 375*.
2 c. oats (I used old fashioned)
1/2 c. chopped pecans
1/2 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon
Mix dry ingredients in a bowl.
1 1/2 c. milk (I used almond milk)
1/2 c. pureed pumpkin
1 egg, lightly beaten
1/4 c. applesauce
1/4 c. honey
1/2 tsp. vanilla extract
2 Tbsp. melted butter
Mix wet ingredients. Then, add to dry ingredients. Mix together until just combined. Place in a baking dish and bake for 20-25 minutes.
*I served mine in a bowl with almond milk and extra cinnamon. So good!
Adapted from Mint.