Pumpkin Pie Oatmeal

Apologies for the lack of updates this week. 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

Note: This recipe has been entered in the Perfect Pumpkin Recipe Contest. Voting takes place daily through October 12, 2009 if you feel so inclined as to cast your vote for this recipe. Thanks!

• 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
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 tsp butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 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.