Pumpkin Oatmeal Pudding is both delicious and healthy. Everyone will like these pastries, and in combination with warm milk, you get a full breakfast for the whole family. Step-by-step recipe with a photo. Video recipe.
Pumpkin Oatmeal Pudding is perhaps the easiest and easiest baking recipe. It is simple to prepare, it contains extremely healthy and natural products, it can be breakfast, a snack during the day and a takeaway meal. In addition, this is a diet baked goods, because there is no flour or butter. Therefore, this recipe is especially good for those who are losing weight, because the calorie content of the products is not great, and the usefulness has no boundaries. Another recipe is useful for children, elderly people and supporters of healthy eating.
Take pumpkins of sweet varieties, then you do not have to add sugar, because the sweetness of the pumpkin itself will suffice. Although baked goods can be sweetened with honey. For flavor, add any spices to the dough, such as citrus zest, ginger, nutmeg, ground cinnamon, cloves, or anise. Then pumpkin pudding can be cooked at least every day, and so that he does not get bored, every time you change the flavorings. When serving diet pudding, you can brush it with honey and sprinkle with ground nuts. It will be beautiful, tasty and healthy!
See also how to make pumpkin jelly.
- Caloric content per 100 g - 398 kcal.
- Servings - 6
- Cooking time - 45 minutes, plus time for making pumpkin puree
Ingredients:
- Sour milk - 150 ml
- Honey - 2 tablespoons
- Oat flakes - 100 g
- Vegetable oil - 30 ml
- Pumpkin puree (boiled or baked) - 100 g
- Baking soda - pinch
- Salt - a pinch
- Eggs - 1 pc.
Step-by-step preparation of oat-pumpkin pudding, recipe with photo:
1. Pour sour milk at room temperature into a mixing bowl. I draw your attention to the fact that it should be warm, because soda reacts with fermented milk products only if they are warm. Therefore, you can even heat sour milk on the stove or in the microwave.
2. Add egg and vegetable oil to bowl. These ingredients should also be at room temperature so as not to cool the temperature of the sour milk.
3. Whisk the liquid components until smooth and pour in honey, which is better for taking a liquid consistency. If it is thick, then first melt it in a water bath.
4. Add oatmeal to food. You can pour them as they are, or pre-grind them to a flour consistency.
5. Boil the pumpkin or bake it in the oven. This can be done in advance and stored ready-made in the refrigerator for 2-3 days. Then take it in the right amount and grind it with a crush or grind it with a blender.
6. Add pumpkin puree to the food and mix the ingredients well. Sprinkle a pinch of salt with baking soda and stir again.
7. Pour the dough into portioned silicone molds, filling 2/3 full. If you use iron molds, lubricate them with a thin layer of vegetable oil.
Send the oat-pumpkin pudding to the heated oven to 180 degrees and bake for 15-20 minutes. Check readiness by piercing a wooden splinter. It must be dry without sticking. You can also bake one large cake, but this will increase the baking time to 40-45 minutes. Cool the finished products a little and serve to the dessert table.
See also the video recipe on how to make pumpkin pie with oatmeal.
