I’ve been doing a lot of work away from the kitchen: planting my fall garden (broccoli, brussel sprouts, swiss chard, red cabbage, spinach, arugula, and beets), picking dozens and dozens of tomatoes – they are still coming!, planting bulbs for the coming spring (yellow & orange tulips, narcissus, and allium) to add to the daffodils and blue hyacinth I planted last year, and staining the new wood boarder/bench around the kids play area. It’s been a great week to be outside, especially in the morning and evening because it’s September and that means Fall is on it’s way!
With all the outdoor work I’ve been doing, I have needed a tasty and hearty breakfast. Something that will stick with me and give me energy to work through my to-do list. And work through have I done!
I’ve never been much of a cold cereal person in the mornings. I prefer muffins, pancakes, waffles, coffee cake, granola with fruit and yogurt. Now that the mornings are cooling off, oatmeal sounds good again too. I love oatmeal when it’s done right. Otherwise it’s just a gag inducing experience. I like oatmeal with lots of flavor and preferably a mixture of textures. I like it even more when it tastes like dessert. This recipe definitely fits those requirements.
Pumpkin Pie Oatmeal
adapted from Caramel Pecan Pumpkin Pie
- 1 cup old fashioned oats, not quick cook
- 1 Tbs whole flax seeds, optional
- 2 1/2 Tbs brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/2 tsp lemon zest, optional
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 tsp butter, softened
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 1/4 cup pecans, chopped
- 2 tsp butter, softened
- 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. 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 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. Top with a splash of milk and raisins, if desired.
Make Ahead option: These do well baked ahead of time and reheated in the microwave on busy mornings.