Jelly-filled cinnamon doughnuts transformed into baked oatmeal! Gluten-free and vegan too.
There are few things in life more irresistible than warm cinnamon doughnuts. I can bypass the glazed and/or frosted ones, but as for those warm circles of dough coated in cinnamon sugar? Goodbye, willpower.
Then there are warm cinnamon doughnuts filled with jelly (jam). And my willpower has boarded and plane and flown to Timbuktu.
I have a sneaking suspicion that the mere thought of warm cinnamon doughnuts could put a smile on anyone’s face – even John Boehner’s. This is completely off-topic, but during yesterday’s State of the Union I was completely distracted by John Boehner’s face. Not because of it’s orange hue (I think we’re all over that by now), but because I’ve rarely seen someone look so displeased for so long. Even when applauding, he seemed disgruntled. Maybe he just needed some lip balm, which would explain all of the lip licking.
But I digress.
So, where was I before becoming sidetracked? Right, doughnuts. (Or donuts?).
As much as I love warm cinnamon doughnuts, they generally require a lot of effort and aren’t the healthiest breakfast choice (unless you make a baked version). Enter my solution to all of life’s problems: baked oatmeal.
This isn’t just easier than making doughnuts, but it’s also a lot more filling so you won’t end up with a sugar crash an hour later. Plus, this baked oatmeal contains both fruit and vegetables (we’ll get to that later).
Of course you could enjoy this oatmeal without the cinnamon sugar topping.
It’s still delicious sans sugar.
But for that full doughnut experience, it’s best to listen to The Archies and ‘Pour your sugar on me, honey…’
(And yes, I do like songs from the ’60s).
One of the things I love about baked oatmeal is you can easily change the texture depending on what you feel like. If you add more pureed (or mashed) fruit/vegetables, you’ll end up with a softer, moister oatmeal. Less purees or less liquid will result in a firmer, chewier oatmeal.
But it doesn’t even have to be that complicated. A slight change in the baking time can also have a big impact on the texture of your oatmeal.
So, if you’re in the mood for a soft and doughy oatmeal, bake for for 22 – 24 minutes (for this recipe, it’s different for others).
But, if you’d prefer a firmer and slightly chewy baked oatmeal, bake for 27 – 30 minutes. These firmer oatmeals are also a lot easier to remove from the ramekins.
For what it’s worth, I (generally) prefer my baked oatmeals on the softer side. And I only bother to remove them from the ramekins if I think it’ll look nice in the photos. When I’m not taking pictures, I’m not going to wait an extra second for my oatmeal.
Finally, let’s talk vegetables.
This recipe calls for ½ cup pumpkin puree or zucchini puree, and there are some key differences between the two. Pumpkin has a richer, creamier taste but also has a noticeable pumpkin taste (which I really love). Zucchini puree doesn’t taste like anything, but it’s not as creamy as pumpkin.
Oh, and on a cosmetic note, there’s a color difference between the vegetable purees. While zucchini puree has no color (as long as you peel the zucchini first), pumpkin gives the oatmeal a bright color. Like a certain House Speaker’s face.
- ¼ cup mashed banana (~ ½ very ripe banana)
- ½ cup pumpkin puree or zucchini puree
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ¾ teaspoon baking powder
- Pinch of salt
- ⅔ cup almond milk
- 2 - 3 tablespoons jelly (jam)
- 2 teaspoons cinnamon sugar
- Grease two ramekins. Preheat the oven to 350°F (180°C).
- In a large (or medium-sized) bowl, combine the mashed banana, pumpkin puree, cinnamon, nutmeg, maple syrup and vanilla extract.
- Mix in the rolled oats, baking powder and salt. Add the almond milk, and mix until well combined.
- Divide half the baked oatmeal mixture between the prepared ramekins. Place approximately 1 tablespoon of jelly (jam) in the middle of each ramekin, and then top with the remaining oatmeal mixture.
- Bake for 22 - 30 minutes, depending on whether you prefer your oatmeal on the soft/doughy side or firmer/chewier. If removing the baked oatmeals from the ramekins, allow them to cool for 5 minutes first.
- Sprinkle the cinnamon sugar over the baked oatmeals. Enjoy!
If you use pumpkin rather than zucchini puree, it will have a noticeable pumpkin taste (which I like).
To get ½ cup zucchini puree, peel and puree ~2 small zucchini. Leftover puree can be stored in the fridge.