Pumpkin Oatmeal Loaf Fat Free Food

BEST PUMPKIN OATMEAL (HEALTHY + EASY)

Steps:

• In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 - 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
• Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.
• Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 - 20 minutes.
• Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
• Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.
• Serves 2
• Leftover oatmeal can be stored in the refrigerator for 5 - 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 - 3 months. Let thaw in the refrigerator before reheating.

PUMPKIN OAT BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
• Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
• Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
• Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

HEALTHY PUMPKIN-OATMEAL BAKE

Steps:

• For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
• Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
• For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
• Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
• Cool on a rack for 10 to 15 minutes. Serve warm.

LOW FAT PUMPKIN OATMEAL COOKIES

Steps:

• Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.
• Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
• Bake at 350 degrees for 15 minutes.

PUMPKIN OATMEAL

Steps:

• Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

PUMPKIN OATMEAL CAKE

Steps:

• Beat eggs, oil, and vanilla until frothy.
• Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
• Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
• Frost with cream cheese frosting when cool.

PUMPKIN OAT BREAD

Steps:

• Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
• Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
• Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
• Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
• Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 10 minutes; remove to wire racks to cool completely.
• NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
• Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.