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

Maple Walnut Apple Crisp

I hope you’re ready for some apple recipes!

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If you make one apple dessert this fall – make this maple walnut apple crisp! Apple crisp has ALWAYS been my favorite apple dessert. Why? Because I love the crunchy, sweet topping. AND because it is easier than pie (haha) – no crust needed!

My Taller Half and I recently went to Smolak Farms to pick apples. The orchard is picturesque and has dozens of apple varieties! I LOVE apple picking. Ever since I was a little piglet, I always looked forward to biting into a crisp, juicy apple just picked from the tree, and then would do this over and over again for until my belly was waaaay too full. This year, I held back a bit and didn’t make myself sick. It was a perfect fall day and we picked TONS of apples. I just couldn’t wait to get home and bake with the freshly picked fruit.

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A beautiful day at Smolak Farms!

Now, let’s talk about this crisp! It has such a thick, crunchy, cinnamon-y topping. Hands down my favorite apple dessert. It also went really fast!

20130925-213732.jpgThe filling of this crisp has tart apples (I used a mixture of Gravenstein, Cortland and Granny Smith), mixed with meaty walnuts, cinnamon and sweet maple syrup! And then there is the topping. OOOh the topping. It is so crispy, so thick, and crunchy (and of course cinnamon-y) and perfectly balances the tender, soft apples. You NEED to make this crisp. Bonus – It takes 5 minutes to put the topping together and only 5 minutes to make the filling. So what are you waiting for?!! Let’s make some maple walnut apple crisp!

20131016-235032.jpgSprinkle cut, peeled apples and chopped walnuts with cinnamon and a few squirts of lemon juice

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Pour the melted sugar, maple syrup, vanilla and butter “sauce” on top

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Prep the topping by mixing flour, oats, brown sugar, cinnamon, salt and cut with chilled butter -just smash it up with your hands until it is crumbly, like so:

Crisp topping

Then add the walnuts to the topping and spread the topping over the apples

( look how thick that topping is!!)

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Place in the oven and wait 45 minutes for sweet, cinnamon-y, apple-y, maple-y, oat-y goodness.

OH. MY. GOODNESS.

20130925-213824.jpgOne more thing- If you don’t have walnuts, or don’t like walnuts you can substitute any other nut – almonds, pecans,  peanuts, hazelnuts etc… or just leave the nuts out. They add some texture and taste but are not essential to your new favorite apple dessert.

Recipe: Maple Walnut Apple CrispMaple Walnut Apple Crisp

Servings: 6-10 (or 2 if you are me)

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

Filling

  • 5-6 apples, peeled, cored, chopped chunky (I used Gravenstein, Cortland and Granny Smith – but any firm, baking apple will do – you may have to adjust the sugar if the apples you use are less tart and more sweet)
  • 1/4 cup chopped walnuts (substitute almonds, pecans, peanuts etc… or omit)
  • 1 teaspoon of cinnamon
  • Few squirts of lemon juice (About 1/2 -1 tablespoon)
  • 1/2 cup brown sugar, packed
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Topping (adapted from Ambitious Kitchen)

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats (not quick oats)
  • 1 cup dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts (substitute almonds, pecans, peanuts etc… or omit)
  • 1 stick (1/2 cup) unsalted butter, chilled and cut into pieces

Instructions:

  1. Pre-heat oven to 350 degrees F and spray an 8×8 pan with non-stick cooking spray
  2. Make the filling: In a large bowl, toss apples and walnuts with cinnamon and lemon juice and pour into a 8×8 baking pan.
  3. In a small saucepan on low heat, melt the butter, sugar and maple syrup***  while stirring.  Do this slowly, you don’t want your sugar to burn! When combined, remove from heat and add vanilla extract.  Pour sauce over apples in baking pan and stir to coat apples.
  4. Make the topping: In a large bowl, add all the topping ingredients EXCEPT the butter and walnuts.  Stir until well combined.
  5. Add the butter and use your hands to incorporate the butter and the dry topping.  This involves squeezing the butter and the flour/oat mixture together in your hands – until the mixture becomes crumbly – you don’t need to overwork this – you want the mixture to be lumpy.  Just smash it between your fingers with the oat/flour mixture – it will be uneven and will look like wet sand.  If you don’t like the “hand” technique, you can also use 2 forks, 2 knives, or a pastry cutter (oh so fancy!).
  6. Stir in walnuts and sprinkle the crumbly topping over the apples
  7. Place on top of a baking sheet, to prevent a sticky mess (just in case the apples/sugar bubble over) and bake at 350 degrees F for 40-50 minutes. As always, baking time may vary based on your oventop should be brown and you should see bubbles on the sides of the baking dish. The apples should be tender.
  8. Allow crisp to cool for about 10 minutes before serving – just so you don’t burn your tongue on SUPER hot, bubbly sugar/apple goodness.

Serve warm, with vanilla Ice cream if you please. I didn’t have any.  Shameful.

ENJOY!

*** For easy maple syrup measurement, spray tablespoon with non-stick cooking spray prior to measuring and maple syrup will slide right out.

Happy Fall!

Maple Almond Cinnamon Granola

Warning. I’m about to share something with you that is very addicting and very easy to make. Maybe I should change the title of my blog to “Foods I’m obsessed with and eat a lot”. This is a recipe that fits under my “obsession” category.

Maple Almond Cinnamon Granola.Image

This granola is AMAZINGLY delicious! Homemade granola is healthier than store bought stuff (you can reduce the sugar/fat), and also soooo much more cost effective. I eat this granola very often, almost too much, which is why I reduced the amount of oil from the original recipe. I usually eat it twice a day. I eat it for breakfast with my oatmeal or top plain cheerios with it. I combine it with plain Greek yogurt for lunch and sometimes I just snack on it. My boyfriend, who was never really interested in granola before I started baking this, LOVES this stuff. Careful, I told you it was addicting!

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There are so many good bits in this granola. One, it has almonds that get toasted in the oven as you bake it. Two, have you ever had toasted coconut before?!! No?? It’s incredibly delicious. Toasty, crunchy and sweet. Three, it has cinnamon. Mmmm cinnamon. AND FOUR – yes, there is more, it has real maple syrup in it. Sweet, rich, maple syrup.

This is one toasty, crunchy, coconut-y, healthy, maple-y, cinnamon-y granola. And it takes under 40 minutes to make from start to finish.

granola chicken bowl 4

So, how do you make this granola in a DASH?

First combine the oats (old fashioned – not quick oats), coconut and almonds in a large bowl (use a large one, stirring this can make a hot mess).

Now for the almonds, you want raw almonds, not roasted or salted. If you use salted almonds, your granola will be too salty, and roasted are already done, so they will burn. You can use slivered almonds, but I don’t usually have those in my house. I just buy whole raw almonds, and put ½ cup in a bag and smash them using a jar or heavy can.

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This is also a good way to safely get out some aggression too. Had a bad day? Crush those almonds! You’re on your way to making some delicious, crunchy, mapley granola! That’s got to make your day better!

Also, whole raw almonds are the most versatile – if I want them roasted and salted, I can do that. Whenever raw almonds go on sale, I stock up!

Next add the salt and cinnamon. I usually use a HEAPING teaspoon of cinnamon. If you LOVE cinnamon as much as I do, feel free to use a HEAPING teaspoon (or more!). If you’re not the biggest fan of cinnamon, you can totally use less. Stir everything well.

** Make sure you stir all the ingredients before adding the salt and cinnamon. If you add these and the coconut is on top, a lot of salt and cinnamon could stick to the coconut and not get evenly distributed. I’ve made this mistake before, the granola comes out a little sub par.

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Now, time to combine the wet ingredients. In a small or medium saucepan, add the brown sugar, butter, water, oil and maple syrup, stir this while on low to medium heat until melted and just combined. ** Tip: Add in the order of the list so that the maple syrup is measured using the same tbsp. and added after the oil, so the maple syrup easily slides out of the tablespoon (because it is lubricated with the oil). Don’t overcook this part. Your sugar could lump up. Shut off the stove and add the vanilla and stir. YUM. Your house will now smell like butter and vanilla.

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Now pour the melted wet ingredients all over the oat mixture and combine with a rubber spatula. (this stuff is very sticky, so rubber spatulas are easier to clean).

Make sure you get all the oats and almonds nicely coated with this sugary stuff. I usually have to stir for a minute or so and scrape up the bottom a few times with my rubber spatula to get some sugar/butter/water/oil mixture off that has stuck to the bottom of the bowl.

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After everything is coated with the warm sugar/butter/water/oil, pour onto a baking sheet that has non-stick aluminum foil on it. I like to use Reynolds non-stick aluminum foil **Another cost effective tip – save the aluminum foil after you are done and reuse it the next few times you make granola.

Spread the granola into one even layer on the foil-lined baking sheet and place in the oven. You want to stir it once during the cooking process, so I usually stir after 15 minutes in the oven Usually my granola takes about 25 minutes to get to the golden brown color I like. But depending on your oven, and your tastes in golden brownness, you might want to bake it for 30 minutes. Just be sure not to go high on the temperature, because you don’t want to caramelize the sugars – which will BURN your granola : ( I’ve done this once by accident by baking at 350. Do NOT bake at 350.

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Around the 15 minute mark during baking, your house will start to smell like cinnamon rolls. That’s right. You’re making granola, but your house will smell like buttery, melty, cinnamon rolls. If you’re like me, and love cinnamon, you will probably start to salivate and want to bathe in this smell. I’m not kidding here, your kitchen will smell SO GOOD. You’re welcome.

granola bowl and plate

Let the granola cool, about 10-20 minutes, and enjoy!

Recipe

Maple Almond Cinnamon Granola

Makes 4 cupsMaple Almond Cinnamon Granola

Dry Ingredients

  • 2 cups old-fashioned oats
  • 1/2 cup chopped raw almonds (I just smash raw almonds with a can or heavy pan)
  • 1/2 cup whole raw almonds
  • 1/2 cup sweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1.5 tablespoons of unsalted butter
  • 1 tablespoon of water
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of real maple syrup
  • ¼ cup of dark brown sugar, packed
  • 1 teaspoon of vanilla extract

Instructions

1. Preheat oven to 320 degrees F and place oven rack towards the top third of the oven

2. Line baking sheet with non-stick aluminum foil or parchment paper

3. Combine dry ingredients in a large bowl. Stir to make sure all ingredients are mixed well

4. Add Wet ingredients except vanilla to medium saucepan. Add in the order of the list so that the maple syrup is measured using the same tbsp. and added after the oil, so the maple syrup easily slides out of the tablespoon (because it is lubricated with the oil).

5. On low heat slowly melt the butter and sugar and stir/whisk (I use a fork) to incorporate all the ingredients.

6. Once the ingredients are melted and combined, remove from heat and stir in the vanilla.

7. Pour the warm mixture over the dry ingredients and stir together using a rubber spatula – till all the oats and almonds are covered by the sugar/oil/butter mixture

8. Spread granola out into a single layer on the prepared baking sheet

9. Bake at 320 F for 15 minutes. Remove and stir granola

10. Bake at 320 F for an additional 10-15 minutes.

11. Remove from oven and let cool. Enjoy!

Granola can be stored in a sealed container at room temperature for up to two weeks (good luck getting it to last that long!)

: )

Recipe source: Adapted from Joy the Baker