My kids get bored with bowls of oatmeal for breakfast. I get bored with cooking it. So sometimes I’ll use Chocolate Covered Katie‘s recipe for baked oatmeal, and make a huge batch for the freezer. To make it a little more fun for the kids, I decided to top it with “frosting” (inspired by Katie’s whipped cream trick) and sprinkles!
210g pure pumpkin
15g powdered sugar
5 drops english toffee flavor liquid stevia
several drops pure vanilla extract
~1/8 teaspoon cinnamon
in a bowl. I wasn’t ready to use it yet, so I put a lid on in and kept in in the fridge a few days. When I was ready to serve, I heated the oatmeal cups in a microwave until just barely warm and completely thawed, and piped the pumpkin through a frosting bag with a star tip. Then I topped with some mini chocolate chips–Ghiradelli is delicious, vegan, and available at my local Walmart.
I enjoyed them, especially when I sprinkled some dark cocoa powder onto it. Catboy disliked the difference in temperature (warm muffin and cold frosting), but delivered slightly positive reviews otherwise and said “yes” to me making it again. Hunny Bunny asked for seconds and wanted to eat lots of chocolate chips. I got the stamp of approval from the 2 little ones as well. I’ll be making this again!