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

Topping:

• 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.