Pumpkin and Oat Breakfast Tops
This is actually a weight watchers recipe that I adjusted (half intentionally, half by accident…), you know how it goes. It's fall, meaning pumpkin belongs in everything.
These Breakfast Tops came out super moist, but could have used more pumpkin flavor (always)… I'll try it next time with more pumpkin maybe some vanilla extract (oooh, maybe even with banana!)… and chocolate chips. Always chocolate chips.
Ingredients:
cooking spray
2/3 cup uncooked old fashioned oats
2/3 cup cornmeal
2/3 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup packed brown sugar
1 large egg, beaten
1 cup pumpkin puree
1/2 cup fat free milk
7 tablespoons chopped walnuts
Directions:
1. Preheat oven to 400 degrees. Coat two cookie sheets with cooking spray.
2. In a large bowl, combine oats, cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In another bowl, beat sugar with egg until combined.
4. Alternating in batches, add egg mixture, pumpkin puree, and milk to dry ingredients, beating after each addition. Fold in walnuts.
5. Drop six mounds of batter (about 1 full tablespoon) onto each cookie sheet, sprinkle additional oats on top for decoration if desired, and bake 12-15 minutes, until golden brown.
They're awesome warm and will be great to grab on the way out to work. They're super filling and taste especially awesome with some peanut butter.
I now purchase an average of two cans of pumpkin puree each time I go grocery shopping. And this is how it should be year round.
These Breakfast Tops came out super moist, but could have used more pumpkin flavor (always)… I'll try it next time with more pumpkin maybe some vanilla extract (oooh, maybe even with banana!)… and chocolate chips. Always chocolate chips.
Ingredients:
cooking spray
2/3 cup uncooked old fashioned oats
2/3 cup cornmeal
2/3 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup packed brown sugar
1 large egg, beaten
1 cup pumpkin puree
1/2 cup fat free milk
7 tablespoons chopped walnuts
Directions:
1. Preheat oven to 400 degrees. Coat two cookie sheets with cooking spray.
2. In a large bowl, combine oats, cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In another bowl, beat sugar with egg until combined.
4. Alternating in batches, add egg mixture, pumpkin puree, and milk to dry ingredients, beating after each addition. Fold in walnuts.
5. Drop six mounds of batter (about 1 full tablespoon) onto each cookie sheet, sprinkle additional oats on top for decoration if desired, and bake 12-15 minutes, until golden brown.
They're awesome warm and will be great to grab on the way out to work. They're super filling and taste especially awesome with some peanut butter.
I now purchase an average of two cans of pumpkin puree each time I go grocery shopping. And this is how it should be year round.
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