Two Minute Pumpkin Pie Oatmeal

A creamy and filling oatmeal that tastes like pumpkin pie and takes only 2 minutes. It’s dessert for breakfast!

Pumpkin Pie oatmeal bowl 5It’s PUMPKIN SEASON! That also means that it’s getting cold out.  Like real cold, real fast.  This weekend we saw the first flurries in Boston.  Did you get snow?  Ah!  get ready.  With all this cold weather, it really makes me want something warm for breakfast.  Cold cereal, or a quick muffin won’t do. I need something that will warm me up AND fill me up and take less than 5 minutes to make. As I’ve said before, I have a bit of a sweet tooth when it comes to breakfast.  I made two pumpkin pies last week.  One was for a work Halloween party and the other was a test pie that my Taller Half and I enjoyed for most of the week. The pumpkin pie was delicious, and it went GREAT with my morning coffee.  I figured, hey, I’m eating a vegetable for breakfast.  But I know pie is not really a wise breakfast option if I want to fit into a wedding dress in May. That’s when I came up with this little biddy.   Pumpkin Pie Oatmeal.

20141030-221157-79917429.jpgThe stars of this oatmeal include:

  • Quick Oats
  • Milk
  • Brown Sugar
  • Pumpkin puree
  • Cinnamon/pumpkin pie spice
  • Biscoff Spread (or Cookie Butter)
  • Toasted walnuts (optional)

And the best part (besides how creamy and pumpkin-y it tastes) is how quick it is to make.  It only takes 1 minute to assemble and 1 minute to cook in the microwave!  Check it out – delicious pumpkin pie oatmeal in a DASH.

20141030-221225-79945597.jpgMeasure our your oats

20141030-221226-79946313.jpgAdd milk (or water, if you prefer) and pumpkin puree

20141030-221226-79946973.jpgAdd the spices and brown sugar.  Then microwave for 1 minute.

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To finish off this filling Fall breakfast, stir in some Biscoff spread (or Cookie Butter).  The Biscoff spread gives the oatmeal that “graham cracker crust” taste.  AND it makes the oatmeal extra creamy.  Do I even need to give these reasons? Biscoff ALWAYS makes everything better. Don’t believe me? Check it out herePumpkin Pie oatmeal bowl picI LOVE dessert for breakfast, especially when it’s not actually dessert AND has a vegetable int it!  Since this only takes you two minutes to make, you have some extra time.  So go ahead, sit down and enjoy your creamy and healthy pumpkin pie (oatmeal) for breakfast. 

20141030-221155-79915931.jpgRecipe: Two Minute Pumpkin Pie Oatmeal

Yield: 1 serving

Time: 2 minutes

 

Ingredients:

  • 1/4 cup of Plain Quick Oats (the kind that cooks in 1 minute)
  • 1/3 to 1/2 cup milk  (or water – depending on how thick you like your oatmeal)
  • 1 Tablespoon of pumpkin puree
  • 1/8 teaspoon of pumpkin pie spice**
  •  Sprinkle of cinnamon**
  • 1 teaspoon of brown sugar  (If you want it sweeter – just add more)
  • 1 teaspoon of Biscoff Spread
  • 3 Toasted walnuts (for serving, optional)

Instructions:

In a microwave safe bowl, add oats, milk, pumpkin, pumpkin pie spice, brown sugar. Stir everything until combined.  Microwave for 1 minute.  Stir in Biscoff Spread and top with toasted walnuts, if desired.  Enjoy!

*** I really like cinnamon and usually add a sprinkle of cinnamon along with the pumpkin pie spice.  Pumpkin pie spice works best in this recipe, but if you don’t have pumpkin pie spice, you can substitute cinnamon, cloves and nutmeg.  I would do a 1/8 tsp of cinnamon, and a light sprinkle of cloves and nutmeg.  Adjust spice to your liking.

 

I really like Oats.  Do you? Check out my other recipes using oats:

No-Bake Butterscotch Oatmeal Bars

No-bake Butterscotch Oatmeal bars.jpg

Maple Pecan Quinoa Granola

Maple Pecan Quinoa Granola

Chocolate Coconut Granola

Chocolate Coconut Granola

Maple Walnut Apple Crisp

Maple Walnut Apple Crisp

Peanut Butter Banana Oatmeal Muffins

Peanut Butter Banana Oatmeal Muffins.jpg

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Ultimate Chocolate Chip Cookie (butter) Cake

A rich, chewy, and decadent cookie cake.  Made in 35 minutes flat – from prep to your plate or belly.  Gooey, chocolatey, cookie buttery cake. With an easy Biscoff caramel on top.  Yep.  Biscoff caramel.

Cookie butter cake light

This is the ultimate.  Why is this the ULTIMATE?  Because it is just so damn good.  When you bite into this cookie cake you’re going to say “Wow” but it will sound more like “Mow” because your mouth will be full of chocolate goodness and gooey Biscoff caramel.  That was the reaction I got when my coworkers devoured this cake and again when I brought this to my future mother-in-law’s house, then to a friend’s graduation party and then again to a family BBQ. Many of them asked for the recipe, so I decided to triage this cake to the top of the blog roll. In the past 3 weeks, I have made this cake FOUR times. It really is incredible how chewy and rich this cookie cake is.  And drizzled (or smothered) with a Biscoff caramel on top.  Moist, chewy, chocolately goodness.  And, it is SO simple to make – I will show you step by step how simple this was.  Don’t take my word for it.  Just scroll down.

Cookie Butter Cake.jpgThis recipe came from me needing a quick dessert. You know, when you need something delicious and you need it NOW!  Whether it be you have last minute guests, or you are such a clutz, you dropped the original dessert that took you hours to make and now it’s all over the floor, scattered with broken glass. Or you had a bad day and there is no pint of Ben and Jerry’s in sight. Or maybe you’re just looking for a quick and delicious way to use up that Biscoff in your cabinet so you stop eating it by the spoonful 3X a day. #dessertproblems

WELL, let me tell you, that this cookie cake is about solve all your problems.  ALL of them.  Because that’s what cookies are.  Problem solvers.  This cookie cake is faster than baking individual cookies (no dropping dough on a pan, or chilling dough), it is faster than baking a cake (no mixer required!), it is faster than blondies (no hour + cooling time needed).  And, if I haven’t mentioned, it is so damn good.

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Chewy, chocolate, cookie goodness. It is so moist, and so chewy, it is the ultimate cookie cake.  If you like chocolate chip cookies, and you like blondies, you will LOVE this cake.

I promised this cake is easy – so here is a quick rundown of the steps in photo form:

20140605-074207-27727615.jpg1. Melt the butter

2. Add brown sugar

3.  Add Biscoff (Save a spoonful for yourself!)

4. Beat in 1 egg and 1 egg yolk, and vanilla

5. Add flour, salt, baking soda and baking powder

6. Fold flour until well incorporated.

Then add your chocolate chips – I used a mixture of semisweet and white chocolate for this cake. Then pat into a prepared pie pan and bake for 20 minutes

20140526-113026-41426595.jpgThe next time I used a combination of semisweet and butterscotch chips – YUM (My taller half LOVES butterscotch)

The last step is to make your Biscoff Caramel Sauce.  As I’ve stated before: I LOVE Biscoff – it is the most delicious thing that comes in a jar.  So why not smother the top of this cookie cake with some extra Biscoff love.  The caramel sauce is made with just equal parts milk and Biscoff stirred together until smooth.  This makes a creamy drizzle on top of your cookie cake.  You can alter the ratio to get a thicker or thinner caramel on top.  I made it with both a 1:1 and a 1:2 milk to Biscoff ratio. The 1:2 ratio yields a thicker caramel (see left bottom pic) which makes it difficult to drizzle (compared to the 1:1, the bottom right pic) But I honestly loved it both ways.

20140609-235623-86183078.jpgCan’t decide? Heck, just make it all 4 ways.

 Also, try some Biscoff caramel in your morning oatmeal – shhhh I won’t tell.

Recipe: Ultimate Chocolate Chip Cookie (Butter) Cake Cookie Butter Cake.jpg

Yield: 1 9inch cookie cake

Time: Prep 10 minutes Bake: 20 minutes

Ingredients:

  • 2 cups of all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2
 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons of unsalted butter, melted
  • 3/4 cup Biscoff
  • 1 cup dark brown sugar, packed
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips (Or half semisweet chocolate chips and half white chocolate or butterscotch chips)

Biscoff Caramel

  • 2 Tablespoons of milk (I used 1%)
  • 2 Tablespoons of Biscoff

Instructions:

Make cookie cake:

Preheat oven to 350 degrees. Grease a 9-inch round pie pan.

In a small bowl, combine the flour, salt, baking soda and baking powder. Stir to mix everything and set aside.

Melt butter in microwave, just until there is a small piece of unmelted butter left. In a large bowl, stir melted butter and brown sugar until well combined. Then add in the Biscoff and mix until well incorporated. Next add the egg and egg yolk and vanilla and stir until everything is well combined.

Add the mixed dry ingredients into the large the bowl with the wet ingredients. Fold the flour mixture into the Biscoff mixture using a spatula until well incorporated. This may take a minute because the wet ingredient mixture is thick, but keep folding, everything will go in. Fold in the chocolate chips. Then dump it into the prepared pie plate and pat down using your hands to make an even layer.

Bake at 350 degrees F for 20-25 minutes or until cookie is light golden brown on the outer edges. Allow cookie cake to cool about 10 minutes.

Make Biscoff Caramel drizzle:

While cake is cooling, in a small bowl, stir milk and Biscoff until well combined. This may take a minute or so, just keep stirring. If you would like a thicker caramel to spread, use only 1 tablespoon of milk.

Drizzle or spread Biscoff Caramel over cake. Serve directly from pie pan and enjoy!

Store leftover cookie cake in plastic wrap or in a sealed container. Cookie cake can be stored at room temperature for up to 5 days

Want more BIscoff?

Easy S’mores Cookies Bars

Easy S'mores cookie bars.jpg

Easy S’mores Cookie Bars

Happy Valentine’s Day! Time to mix it up with a sweet treat!

20140213-073459.jpgI LOVE s’mores. They’re gooey and chocolatey.  The flavor combination of marshmallow, chocolate and graham is one my favorites.  I’ll eat anything s’mores – s’mores ice cream, s’mores cake, s’mores candy, s’mores cereal (remember Smorz?!)… you get the idea.  There is just something about toasty marshmallows, melty chocolate and graham cracker that just make the perfect dessert for me. MMMmmm! My mouth is watering just thinking about these cookie bars!

20140210-194227.jpgThese bars are made with Biscoff spread, aka cookie butter.  If you have never tried Biscoff, it is a creamy spread made from Belgian Biscoff cookies – which are shortbread cookies that have a hint of graham taste mixed with a little cinnamon.  I know this sounds weird, a creamy spread made from cookies, but it’s not.  It’s the most delicious thing that comes in a jar, which is why I had to make some treats with it.  1. To make a DELICIOUS dessert 2. To use it up so I wouldn’t keep eating it straight out the jar with a spoon.  ACK!  I usually have pretty good self control, but this is my kryptonite.  Seriously.

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And if you’re wondering, yes, I ate this whole spoonful after I took the photo.

These bars are so great not only because they’re SO moist, chewy, toasty marshmallow-y and chocolatey, but because they’re super simple to put together! No mixer is needed!  AND, unlike standard S’mores, no individual serving assembly required – No fighting over the fire to roast your marshmallows and no sticky fingers.  You’re welcome.

Definitely Delicious in a DASH!

20140210-194300.jpg1. Combine all the wet ingredients and then stir in the Biscoff spread (Cookie Butter) 2. Add in the dry ingredients and 3. Fold in until well combined 4. Add in the chocolate chips and marshmallows 5. Toss it all in a baking dish lined with parchment paper 6. Smoosh it down and throw a few more marshmallows on top.  Then pop it in the oven – and you are 25 minutes away from Heaven.

Make this for your sweety for Valentines Day. Or better yet, Treat Yo Self!

20140213-071432.jpgMy taller half loves cheesecake – so I made him some special cheesecake bars for Valentine’s Day (stay tuned for the recipe!), but I’ll be making THESE for myself. Who says you can’t have a whole 8×8 pan of cookie bars for yourself?

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Stretchy, toasty marshmallow, and melty chocolate with a chewy, moist graham center.  Yep. make these for yourself.

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Happy Valentine’s Day, YOU. Wonderful, Beautiful YOU.

Recipe: Easy S’mores Cookie Bars20140213-073459.jpg

Yield: 16 bars

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons unsalted butter, melted
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
  • 1 cup semi-sweet chocolate chips
  • 1 cup of mini marshmallows + an extra handful for the top

Instructions

  1. Preheat oven to 350F degrees. Line a 8×8 baking pan with parchment paper or spray with nonstick spray
  2. In a medium bowl, stir together the dry ingredients –  flour, baking powder, baking soda, and salt and set aside
  3. In a large bowl, combine the melted butter and brown sugar together until combined and then add the eggs and the vanilla. Stir in the Biscoff spread. Stir until mixture is well combined
  4. Fold the dry ingredients into the wet ingredients. Do not over mix – I usually fold with a rubber spatula to ensure that I don’t overmix.  The batter will be very thick.
  5. Fold in the chocolate chips and marshmallows and “dump” the batter into a prepared baking dish.  Then press down the batter so that it is even throughout the baking dish and top with reserved marshmallows.  Gently press down the marshmallows.
  6. Bake for about 25-35 minutes. The bars will appear very soft and look under done but they will firm up as they cool. Allow the bars to cool completely- about 3 hours – before cutting into squares. *I know this is TORTUROUS but if you don’t wait, they will be too mushy and fall apart and you’ll need a spoon.  Totally feel free to eat them with a spoon 🙂

Cookie bars stay fresh for a week when stored in a sealed container at room temperature.

Enjoy!