Pumpkin Pie Oatmeal

 

Until a few months ago, when I tried this Blueberry Baked Oatmeal, I had no idea how fantastic baked oatmeal could be.  Not only does it take on a new texture (a little firmer & less gooey), but when it's baked, it reheats wonderfully!  This means you can bake a dish once, then have it for breakfast for the next few days!  This recipe tastes just how it sounds- like Pumpkin Pie + Oatmeal.  So if you're like me and like those two foods, you'll want to give this a try!

Pumpkin Pie Oatmeal

Printable version here

1 cup old fashioned oats

1 tbsp. flax seeds (optional)

2 tbsp. brown sugar, packed

½ tsp. cinnamon*

¼ tsp. allspice

⅛ tsp. nutmeg

½ tsp. lemon zest

¼ tsp. salt

½ tsp. vanilla

2 tsp. butter, melted

¾ cup pumpkin puree

¾ cup milk

Topping:

¼ cup pecans, chopped

2 tsp. butter, softened

1 tbsp. brown sugar


*You may substitute 1 tsp. pumpkin pie spice for the three spices, or use all cinnamon*

Preheat oven to 375º.  Grease 4 individual size ramekins (about 1 cup size).  Set aside.

Combine the oats through salt in a medium sized bowl.  Stir well.  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 the ramekins.  Place ramekins on a baking sheet (to make it easier to get in & out of the oven).  Bake for 10 minutes.

Meanwhile, combine the topping ingredients in a separate bowl.  After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins.  Bake an additional 7 minutes.  Cool for 5 minutes before serving.  Top with a splash of milk, if desired.

 
Recipe Source: http://www.goodlifeeats.com/2009/09/pumpkin-pie-oatmeal.html  

Why I love it? It's like a pumpkin pie that is socially acceptable to eat for breakfast! :) It's delicious, fairly healthy, and keeps/reheats well.