Oatmeal Pumpkin Muffins or “Bread”
Source of Recipe
List of Ingredients
1-1/2 cups of old fashioned oatmeal, ground in food processor or blender
1 cups of canned pumpkin (or cooked mashed sweet potato or butternut squash)
16 egg whites beaten until frothy (I use All Whites – 1 carton and 1 cup of another)
4 tsp. pumpkin pie spice
˝ cup Splenda
1 tsp. baking powder (this is not really on program; won’t get much in 8 servings) 1 tsp. of clear vanilla
1 tsp. vanilla butternut flavoring-I’ve found this only at Kroger’s (or use vanilla)
Heat oven to 325 for glass pan or 350 for metal pan. Spray 8 x 11 glass casserole VERY LIGHTLY with cooking spray. Blot. (Remember, this is NOT really on program, but I’ve done it always, and it has worked for me.)
Grind the oats first. In a large mixing bowl, beat the egg whites till frothy; then I beat in all the other ingredients putting the oatmeal in last. Cook it at 325 for 30-35 minutes, or until it is firm to the touch and begins to pull away from the pan. If it is not sweet enough, dust it with Splenda when you take it out of the oven. Allow to cool for 15 min. before cutting into 8 servings. Could be baked in muffin tins. I’d use 8 of the giant ones, or 16 of the regular size muffin tins. I also have an 8-mini-loaf pan that makes perfect little loaves. I do spray them very lightly with the PAM, and then I blot. Bake these at 350 for a light colored pan or 325 for a dark metal pan for about 35 minutes. Bag into Ziploc bags and store in fridge. This makes a great grab and go meal or snack. The carb serving comes half from the oatmeal and half from the pumpkin.
I’ve used these for months with good results, but they do contain items that are not recommended for the program (the last 4 ingredients and the PAM) However, it has worked well for me, but you do need to be careful when tweaking your program.