Pumpkin Chocolate Chip Oatmeal Pie #Choctoberfest
I like to eat this pumpkin-y chocolatey goodness warm with light whipped cream, ice cream or cool, creamy vanilla yogurt on the top. The contrast of warmth and cool sweet goodness with that lovely light crunch from the pecans make it oh that much better.
I love to ride a fine line … you know, that one where you live eating healthy with a little decadence on the side? In my life, I embrace salads and healthy stir fries and such, yet I swoon at decadent chocolate desserts . That’s me. I once paid $2 for a taco for lunch, then walked down the street to the fancy patisserie and paid $6 for a fancy chocolate dessert … and enjoyed … every … single … moment … of … BOTH!
So I rejoice whenever I can make a fancy dessert-style breakfast that could secretly double as dessert. Enter this baked oatmeal. The pumpkin and oats make it full of fiber and vitamin A and the dark chocolate adds extra healthy antioxidants, but it still comes out tasting like an amazing dessert. Maybe not quite patisserie-style, but you can relax knowing you are getting your whole grains and fiber in with a bit of protein. If you want a little extra decadence, top with a scoop of ice cream and a drizzle of chocolate syrup–or a bit of light whipped cream–or even some of your favorite yogurt on top.
Thanks to Imperial Sugar for sending me a case of sugar to make glorious things like this … oh and don’t forget to sign up to win the #Choctober giveaway! Go here and scroll down to the Rafflecopter thingy to enter.
- 1 cup pumpkin puree
- 1 1/2 cups old fashioned oats
- 3 Tablespoons maple syrup
- 3 Tablespoons Imperial brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- 1 cup lowfat milk
- 1/4 cup rum (or milk if you wish)
- 1 egg + 1 egg white
- 1 ripe banana, smashed
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup good quality dark chocolate chips
- For the top:
- 1/2 cup pecans
- A Tablespoon or two of raw turbinado sugar
- 1 Tablespoon melted butter
- Preheat the oven to 375 F. Spray a large pie pan with cooking spray.
- In a large mixing bowl, stir all ingredients together except for the toppings.
- Pour this lovely pumpkin oatmeal mixture into the prepared pie pan, sprinkle with pecans and raw sugar and drizzle with melted butter.
- Bake at 375 F. for about 40 minutes or until a wooden pick inserted in the center comes out clean.
To make this recipe gluten free, use gluten free oats.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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