Pumpkin, White Chocolate Macadamia Baked Oatmeal

I swear down on my life, hands down too, that I had planned to make this before Lauren (The Oatmeal Artist) posted her oatcake recipe. One that I highly recommend by the way.

 

That out of the way. The combination is fantastic. Whether in oatcake or baked oatmeal form. Its seasonal and just...yummy.

Pumpkin, White Chocolate Macadamia Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking powder

1/2 Tsp Pumpkin Pie Spice

1/3 Cup Pumpkin Puree

1/2-1 Tsp Maple syrup or sweetener of choice, to taste/optional

1/4 Cup/60ml Milk of choice

Handful of White Chocolate chips, or chopped up bar

Handful of Macadamia nuts, roughly chopped

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.

2. Mix the first four ingredients till well combined. Add the pumpkin and sweetener and mix. Add the milk bit by bit till the oats are wet but not sloppy.

3. Fold in the chocolate and nuts and bake for 17-20 minutes. Till firm and set. Enjoy!