During the last two weeks before Halloween, I try to get in as many Halloween-themed treats and snacks as possible. Halloween just seems to lend itself to fun food...and that's not even counting the candy aisle!
*This post is sponsored by Wholesome!™
Breakfast is no exception to the Halloween-themed meals around here. I'm pretty sure I could eat this baked pumpkin chocolate chip oatmeal every morning for the rest of my life and be a happy camper.
Made with pumpkin, fall spices, and toasty coconut sugar, the oatmeal bakes up soft, thick, and full of melting chocolate. Top each individual serving off with a Greek yogurt ghost and they're just the cutest, spookiest breakfast EVER!
If you're a little wary of topping hot oatmeal with Greek yogurt, don't be! The cool, creamy, tangy yogurt is the perfect foil to the spicy warm oatmeal. One bite and you'll be hooked.
Want to make these the night before and reheat in the morning? Please do! They reheat beautifully. Just bake, cool, cover, and refrigerate. The next morning, heat in the microwave for 45 seconds or so.
Baked Pumpkin Chocolate Chip Oatmeal with Greek Yogurt Ghosts
2 cups old-fashioned oats
1/2 cup Wholesome!™ Organic Coconut Palm Sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
3/4 cup milk
1/2 cup canned pumpkin puree
2 TBSP unsalted butter, melted and cooled
1 teaspoon vanilla
1/2 cup semisweet chocolate chips (mini or regular)
plain Greek yogurt
8 mini chocolate chips
Preheat oven to 350. Grease or butter 4 large ramekins.
Stir together the oats, coconut sugar, baking powder, salt, and spices.
In another bowl, whisk the milk, pumpkin, egg, melted butter, and vanilla. Pour the liquid mix into the oat mixture and stir.
Stir in the 1/2 cup chocolate chips. Divide the batter into the 4 prepared ramekins. Place the ramekins on a rimmed cookie sheet. Bake for 25-30 minutes or until the center bounces back when lightly touched. Cool on a wire rack for 15 minutes.
[note: if making the day before, let the oatmeal cool completely, then cover and refrigerate. To reheat, uncover and microwave for 45 seconds, or until warmed through. No need to wait the 15 minutes when rewarmed.]
Fit a piping bag with a large round tip, or cut simply cut the tip. Fill with Greek yogurt and pipe a ghost shape in the center of each warm baked oatmeal. Add the mini chocolate chip eyes.
Here's wishing you a BOOtiful breakfast!
Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [read more here >>]