Pumpkin Oatmeal Baked Pudding

A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking!

• Ready In: 45 mins
• Serves: 1-2

Ingredients

• 3⁄4 cup quick-cooking oats (see note!)
• 3  tablespoons brown sugar or 3  tablespoons Splenda sugar substitute
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  dash ginger (optional)
• 1  dash clove (optional)
• 3⁄4 cup milk
• 1⁄4 cup pumpkin
• 2  tablespoons Egg Beaters egg substitute
• 1⁄4 teaspoon vanilla
• 1  teaspoon  vegetable oil

Directions

1. Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
2. In a medium bowl, combine oats, brown sugar, salt, and spices.
3. In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
4. Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
5. Bake 30-40 minutes or until center is firm.
6. Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
7. NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!