Pumpkin Pie Oatmeal
Published: 10/21/2009 by Katie Goodman from In the Kitchen
Ingredients
1 cup old fashioned oats not quick cook
1 Tbs whole flax seeds (optional)
2½ Tbs brown sugar, packed
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
¼ tsp salt
½ tsp vanilla
½ tsp lemon zest
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk
Topping:
¼ cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Directions
Step 1: Preheat oven to 375°F. Grease 4 individual-sized ramekins. Set aside.
Step 2: Combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.
Step 3: Zest the lemon.
Step 4: In a separate bowl, combine the vanilla, lemon zest, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oat mixture. Stir until combined.
Step 5: Divide the mixture evenly between 4 individual-sized ramekins. Place the ramekins on a baking sheet (this makes it easier to move in and out of the oven.) Bake at 375°F for 10 minutes.
Step 6: Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide the topping mixture evenly between the ramekins. Bake an additional 7 minutes.
Step 7: Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
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