This is so easy.
Like SOOOOOOOOOO easy.
Many a morning I find myself wishing everything was ready to go and I could just walk out the door. Like if someone could come to my house and do my makeup while I slept, that’d be great. And also creepy.
But on those mornings when I don’t have a breakfast ready and I have zero time to make one, this breakfast has become one to my go to recipes.
Truly these types of recipes are my favorites. That is, a super easy recipe that involves oatmeal. It’s where my heart is.
And it’s just a perk that the dense-ness of this recipe reminds me of bread pudding.
And it has this stuff on top…
I love waking up in the morning knowing my breakfast will somehow involve that coconut spread. In luvvv.
If you’ve done any experimenting with pumpkin puree in baked goods…you must know that it does magical things to the moisture in the recipe. I’ve tried this recipe by replacing the pumpkin with mashed banana…and then another time replacing the pumpkin with egg whites. It’s just not the same. You need the pumpkin. I know it’s not Thanksgiving, but I don’t want to live in a world where I can only eat pumpkin at Thanksgiving. And I’m not even a pumpkin-flavor fan. Like I wouldn’t drink a pumpkin spice latte. The texture of pumpkin in things is what I’m after. It’s just insane, ya know?
So if you have a spare 5 minutes, make this.
Single-Serving Breakfast Bread Pudding
Yield: serves 1
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
1/2 cup old-fashioned oats
1/4 cup pumpkin puree
1/4 cup milk
1 1/2 tablespoon ground flaxseed
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
optional: 2 teaspoons maple syrup or honey
Topping: 1 tablespoon Earth Balance Coconut & Peanut Spread
In a microwave-safe bowl, combine all ingredients except Earth Balance spread. Microwave for 2 - 2 1/2 minutes. Eat warm topped with coconut & peanut spread.
Feel free to make the night before and store in the fridge overnight. I like it cold in the morning just as much as I like it hot. Also, I haven't tried baking this, but I'd imagine baking it at 350ºF for 15-20 minutes would do the trick.