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Wednesday, October 13, 2010

Pumpkin Pie Oatmeal

A super yummy warm breakfast with all the flavors of fall.  Slightly adapted from Good Life Eats.
  • 1 cup old fashioned oats, not quick cook
  • 1 Tbs whole flax seeds, optional (I used milled flax seeds)
  • 2 1/2 Tbs brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/2 tsp lemon zest (I've usually omitted this because I didn't have it on hand)
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 tsp butter, melted
  • 3/4 cup pumpkin puree (half a small can)
  • 3/4 cup milk
  • 1/4 cup pecans, chopped
  • 2 tsp butter, melted
  • 1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins*. Set aside.
Combine the oats through salt in a medium sized bowl with a wire whisk.   In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins* on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. 

*Note if you don't have ramekins I think you could probably bake this in a small 8x8 glass pan.  I would increase the baking time slightly.

1 comment:

  1. That sounds divine, I'm seriously excited to try it!