Before I get too far into this post I want to give you all a warning about a product I have tried recently. The product is Biscoff Spread and if you see it in your local grocery store, I strongly advise you to run as quickly as you can back to your car and just drive away. Drive far, far away and never return to that store….and definitely don’t take one of the free little samples that they are giving away to entice you to buy a jar. And DEFINITELY…do not let your children try said sample.
Because seriously people…you will never be able to stop thinking about this stuff. It is addictive in the worst way possible. You will constantly wonder what you can spread it over next or whether it would be ok to walk in the kitchen and scoop a little out with a spoon for a snack (even though you JUST finished lunch about 15 minutes ago.) It is just that good, and quite honestly, I am having a hard time describing what this spread is all about. Basically, its a cookie in a creamy peanut butter like form – without the peanuts of course. Just take my advice and don’t open this can of worms – you will not escape! This is like Nutella’s evil twin. Ok, I am done now.
In all seriousness – Biscoff Spread is really, really good (and no, I haven’t really stuck my finger in the jar.)
I don’t want to detract from this oatmeal though, because this is a great recipe. I love baked oatmeal recipes because it makes for a really easy morning since you can bake it ahead of time and stick it in the fridge. You know that I am all about easy, tasty recipes. This is a great, pretty healthy way to enjoy the pumpkin that we all love so much. I often top my oatmeal with a little peanut or almond butter so I thought that Biscoff might pair nicely with the pumpkin flavor here – and I was right!
The oatmeal was adapted from a recipe that was on Iowa Girl Eats. For the Biscoff topping, I just thinned about a tablespoon of spread with a teaspoon of skim milk. Stir it around for a few minutes and you have a Biscoff topping that you can drizzle over 1 serving of your warmed oatmeal. You could probably just drizzle it on without thinning it and it would melt over top, but I think that it incorporates more evenly when it’s thinned out beforehand.
The oatmeal is great by itself and the original recipe has a topping with almonds and brown sugar. But since I was going to add the Biscoff, I thought it would be best to save on the sugar. If you have never had pumpkin oatmeal, I strongly encourage you to try this recipe (as long as you are a fan of pumpkin of course!)
- 1 cup old fashioned oats
- 1½ cups milk
- ½ cup pumpkin puree
- 4 teaspoons brown sugar
- splash of vanilla extract
- ½ tsp pumpkin pie spice
- 1 Tablespoon Biscoff Spread
- 1 teaspoon Skim Milk
- Preheat oven to 375 and spray a baking dish with cooking spray.
- Combine all of the ingredients through the pumpkin pie spice and spread into the prepared dish.
- Bake for 25 minutes or until all of the liquid is absorbed and oats are thoroughly cooked.
- In a separate bowl combine Biscoff Spread and milk. Stir with a fork to thoroughly combine. Pour over one individual serving of hot oatmeal. You can probably get about 3-4 servings out of this recipe.