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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This recipe was taken on the blog of This is a recipe I plan to try when I'll buy pumpkins for Halloween. Ingredients:
1 cup old fashioned oats, not quick cook |
1 tablespoon whole flax seed (optional) |
2 1/2 tablespoons brown sugar, packed |
1/2 teaspoon cinnamon |
1/4 teaspoon allspice |
1/8 teaspoon nutmeg |
1/2 teaspoon lemon zest |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
2 teaspoons butter, softened |
3/4 cup pumpkin puree |
3/4 cup milk |
1/4 cup pecans, chopped |
2 teaspoons butter, softened |
1 tablespoon brown sugar |
Directions:
1. Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
2. 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.
3. 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.
4. 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. Top with a splash of milk and raisins, if desired.
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