If you could all get your tissues handy and settle in to hear the pathetically insignificant quandary that momentarily causes me grief, I would be ever so honored! I might be overreacting or even slightly dramatic, but cut me some slack; I am after all a red head.
The leftover issue
There’s not a single individual in my house that will reheat or even crack open a Tupperware container if they perceive it to be a leftover. I, on the other hand, will warm, reheat and reinvent just about anything out of the sheer guilt over the amount of money I spend on groceries every month.
A tiny ally
This is how I have arrived at this particular crusade in motherhood. There are moments when I want to kick myself for agonizing over how to reinvent the wheel (sort of). Ramekins! Yes, that tiny, unsuspecting kitchen essential has been eagerly yearning to step in and assume its rightful place as under-appreciated, grossly under-utilized partner in nutrition!
Personal-sized bliss
There is not a kid out there that will not succumb to the enticing optical illusion of single-serve indulgence. It’s the perfect way to lure kids into eating leftovers with the notion that this little helping of happiness was reserved just for them, whenever they get around to scarfing it down. My motives are pure, my tactics are brilliant and my ingredients are wholesome! So be it if I have to make breakfast a little more glamorous then the average bowl of oatmeal.
Pumpkin Pie Oatmeal
1 C. old-fashioned oats
1 T. flax seed
3 T. packed brown sugar
1 T. cinnamon
½ tsp. nutmeg
¼ tsp. salt
4 T. Activz Pumpkin powder
1 tsp. vanilla
1 T. coconut oil
¾ c. pumpkin puree
¾ c. whole milk
Topping
1/3 C. chopped pecans
1 T. coconut oil
1 T. packed brown sugar
Heat the oven to 375 degrees. Grease 4 ramekins and set aside. Combine the all the dry ingredients in a bowl and stir well. In a separate bowl, combine the wet ingredients and whisk together. Pour the wet mixture into the dry ingredients and stir until combined. Divide the mixture between the 4 ramekins. Bake for 10 minutes.
Meanwhile, combine the ingredients for the topping. After the first 10 minutes of baking, remove the ramekins from oven and top with the crumb mixture, then return them to the oven to bake for 7 more minutes.
