Recipes

A similar recipe was posted a couple months ago.  Here's my take on it:

6 egg whites

1 cup old fashioned oats (NOT the quick cook kind)

1 cup pureed pumpkin (NOT pumpkin pie filling)

6 packets Splenda Hazelnut Flavors for Coffee

Cinnamon to taste

Mix all the ingredients until throughly combined, then pour into a pie pan that has been sprayed with nonstick and bake at 350 for 20 min.  It came out really moist and fragrant, and was very filling.  I figure the whole pan has about 452 calories, so cut into 4 big pieces it's 113 cals per slice.  I had it for breakfast with fruit on top, but it would probably be great spread with a spoonful of peanut butter.  Hope you like it.

If you're calories down to the single digits, remember to account for your cooking spray.

Thank you, Toast.  I did not account for the cooking spray.  Add another 20 cals or so (1 sec spray = 7 cals, according to the can).

wow this sounds really tasty! I must try it :)

there's no crust? It looks soooo good I'll have to make it this thanksgiving!

im going to make this over the weekend. mmm this could be yummy for breakfast. I need a low cal but filling breakfast. plus im sick of just low multigrain english muffins

Original Post by sharpshootinstar:

A similar recipe was posted a couple months ago.  Here's my take on it:

6 egg whites

1 cup old fashioned oats (NOT the quick cook kind)

1 cup pureed pumpkin (NOT pumpkin pie filling)

6 packets Splenda Hazelnut Flavors for Coffee

Cinnamon to taste

Mix all the ingredients until throughly combined, then pour into a pie pan that has been sprayed with nonstick and bake at 350 for 20 min.  It came out really moist and fragrant, and was very filling.  I figure the whole pan has about 452 calories, so cut into 4 big pieces it's 113 cals per slice.  I had it for breakfast with fruit on top, but it would probably be great spread with a spoonful of peanut butter.  Hope you like it.

Ok, I'm going to sound so dumb but what do you mean by not the quick cook kind of oats?  Quaker oats aren't the right thing?  Also, the pumpkin.. do you mean to scoop out the insides of a real pumpkin? haha   You can tell I don't cook from scratch can't ya?

 

Hey, it's all good, Jennifer.  The oats I mean are by Quaker and are in a blue cardboard cannister.  They are labeled "Old Fashioned".  There is another kind also by Quaker labeled "Quick Cooking".  For the pumpkin, you want the kind in a can labeled "pureed pumpkin" or "pure pumpkin".  What you DON'T want is something labeled "pie filling", or with a bunch of added sugar.  You'll understand when you see them in the store.  :)

what else could i use instead of the hazlenut flavored packets,  we dont have that where i live but i would like to make this soon and can i make it in a cassarole dish or is it better in a non stick cake pan...it will be a real attempt of me to cook this.  would it work as mufins as well,  i dont know the consistancy and it has no crust so will it stay togther or just fall out of the muffin cup all soggy. thanks 

Original Post by jenniferthepennifer:

Ok, I'm going to sound so dumb but what do you mean by not the quick cook kind of oats?  Quaker oats aren't the right thing?  Also, the pumpkin.. do you mean to scoop out the insides of a real pumpkin? haha   You can tell I don't cook from scratch can't ya?

 

Not the quick kind I believe means the regular rolled oats that require more time to cook.  That is, Quaker original oats, not "instant."

Pumpkin - The simplest thing would be to get a can of already pureed pumpkin from the baking aisle of a store. 

Fresh pumpkin works too, but it's not as simple as scooping out the insides (that stuff you throw away), and you have to cook the flesh found next to the orange rind.  Worth to try once, IMO, but a lot more work.

Original Post by bobo1:

what else could i use instead of the hazlenut flavored packets,  we dont have that where i live but i would like to make this soon and can i make it in a cassarole dish or is it better in a non stick cake pan...it will be a real attempt of me to cook this.  would it work as mufins as well,  i dont know the consistancy and it has no crust so will it stay togther or just fall out of the muffin cup all soggy. thanks 

 Hey bobo, you could use regular sugar and maybe a teaspoon of vanilla extract, extra cinnamon for more flavor, maybe a little ginger or nutmeg, or you could simply omit any kind of sweetener from the mix and sprinkle a bit of powdered sugar or brown sugar on top before serving.  I don't see why you couldn't make it in a casserole dish, though you may have to tweak the cooking time.  I only used a pie pan because that's what I had at hand.  The consistency is moist yet firm and this did not crumble or fall apart when I sliced it.  It holds it's shape very well.  After I removed it from the oven and let it cool, I covered it with plastic wrap and put it in the fridge.  I sliced it up the next morning.  I bet this would work as muffins.  It rises just a bit, so don't fill the muffin cups all the way up.

EDIT: Yes, this could be made in a nonstick cake pan also.  I have made something similar to this in a cake pan and it came out just fine.  If the cake pan is dark colored, it may take less than 20 min to cook.  Check it at 15 min, you want to press gently on the center of the pie, and if it's fairly firm, then it's done.  :)

Original Post by sharpshootinstar:

Hey, it's all good, Jennifer.  The oats I mean are by Quaker and are in a blue cardboard cannister.  They are labeled "Old Fashioned".  There is another kind also by Quaker labeled "Quick Cooking".  For the pumpkin, you want the kind in a can labeled "pureed pumpkin" or "pure pumpkin".  What you DON'T want is something labeled "pie filling", or with a bunch of added sugar.  You'll understand when you see them in the store.  :)

 Cool! Thanks! I can't wait to try this.. sounds yummy!

This sounds yummy! 2 of my favorite things, pumpkin and oatmeal.  Thanks for posting this, I must have missed the other version you mentioned.  Darn, just checked out my "oatmeal" and I have the quick cook kind, have to run to the store . . .I wonder what happens if you use the quick kind of oats? Must not hold up as well.

So, is the texture going to be "cake-like" or will it be firmer like a pumpkin pie?

The original recipe I mentioned actually used 2 packets of Quaker Weight Control Oatmeal.  It's really good when made with it, but I'm a big fan of unprocessed oats, so that's why I used them.  It holds up with the quick-cook kind, it's just not as firm.  Also, if you used the sweetend oatmeal in packets, you should probably leave out the Splenda, or your pie may come out too sweet.  The texture is more like cake than pumpkin pie, or a very thick and  moist bread.  Hope you like it!

Youi know, I never really thought that I wpuld like pumpkin, especially used with oatmeal.  The first bute was a bit weird, but, then it was like addictive !!!  I made super mini muffins (tiny) and it was a great boost through the day!  I used the instant oatmeal version, and wow, g o o d.  My dog loves it and I think the protein from the eggs make her coat shinier ; )  Using the weight control oatmeal is just so much better tasting and had added fiber and protein!  Thank you for putting this out there, especially with the disclosure of using weight control oatmeal (oh brown sugar and maple is awesome).

LOL the texture is a bit weird at first!  My favorite was the Banana Bread Weight Control Oatmeal, but again, I prefer the unprocessed oats in general.  So glad you liked it!

Making this tonight to take to work in the AM.  My workmates are always asking about what new recipes I've tried, etc.  I mentioned this one and they are all excited to try it out.  Love the idea about using the mini muffin tin, that will be a great way to divide it up into smaller bites.

tedyzgal, it really is a tiny portion, like snack size, so, i hope that it isn't your only breakfast.  making them small, less cook time.  mm mmm mmmm good snack: )

OMG! these were so great! One of my favorite new "breakfast" things.  Playergirl - the mini's were awesome and you are right, just literally a little bite.  No, I had my normal fruit/protien smoothie for breakfast and the muffie's we a nice additional touch plus the folks I work with all were able to have a little taste without cutting into a larger cake. BTW - they all loved them too!  We are competing in our own "Biggest Loser" contest at work so everyone is sharing and showing off their new recipes and this one is a winner.

anyone make it with oatmeal packets 1 have heart to heart maple brown suger packets would that work i know it says no instent oatmeal but someone used something similar and then i would not add any sugar, maybe a bannana though and i am going to try for the muffin cups

ok so now my question would just be do you think the maple brown suryp would be good.  maybe i will just experiment and let you all know