Baked Pumpkin Pie Oatmeal

Baked pumpkin pie oatmeal 1
With Halloween just around the corner, are you burned out on pumpkin yet?

In typical timing-is-everything-you-dolt-SoupAddict fashion, I’m first posting a pumpkin recipe more than midway through the season — (sad news for the pumpkin-weary: there’s still Thanksgiving to get through) — when every food known to mankind has already been infused with pumpkin essence and posted about on the interwebs.

But to answer my own question: No. I’m not tired of pumpkin. And it’s because of the very thing I mention above. This year, it’s not just pumpkin pie and pumpkin bread, over and over again for weeks, until we crawl on our bursting bellies away from the Thanksgiving table, swearing to never look at pumpkins or stuffing. ever. again.

No, it’s also pumpkin soup and pumpkin risotto and pumpkins stuffed with everything good. Pumpkin stew and pumpkin scones.

This thing, this reason I mention, has a name: scorpacciata.

I love this word and have embraced its philosophy with my whole heart since first hearing it earlier in the Spring.

Rather than endure me stumbling through its definition, please watch Mario Batali describe scorpacciata. Regardless of how you feel about Mario, this is perhaps the most lovingly, sincerely expressed definition of a word ever recorded. (If the video screen doesn’t appear below showing Mario’s mug, refresh the page in your browser — it’s been a bit temperamental. Or try this link.)

Ahhhh. Scorpacciata.

And did you catch the part about the porcini mushrooms, which follow pumpkin season? If scorpacciata means that I have license to indulge in the outstanding porcini all through November and December, then, yes, please.

Baked pumpkin pie oatmeal 2

So, in the spirit of pushing the boundaries of in-season produce, today’s post is about breakfast. In my world, pumpkin is normally not a part of breakfast. (Unless it’s leftover pie, but for now let’s just pretend that SoupAddict’s world is too sophisticated to have pumpkin pie for breakfast. ["Psst! It's totally not!"   "Shhh! They don't know that!"   "Of course they do! Monkeys reading this blog know you're not beyond shoving pie in your pie hole for breakfast."  "{::harrumph::}" ]

Ahem. Where was I?

Oh, yeah. Breakfast. As I’ve mentioned before, oatmeal is one of my favorite breakfast foods, and one so well suited to change with the seasons’ signature flavors.

Indeed, pumpkin and pumpkin pie spices are a natural fit for the versatile oat. Sweet and cinnamony without being the least bit desserty, this version of morning oatmeal is filling and satisfying.

Baked pumpkin pie oatmeal 3

(P.S.: Doristas from FFwD: my pumpkin post is here.)

Baked Pumpkin Pie Oatmeal

adapted from Good Life Eats

Prep Time: 10 minutes
Bake time: 12 minutes

Yield:

Ingredients:
1 1/4 cup old fashioned oats, not quick cook
1 tablespoon whole flax seeds (optional)
1 tablespoon brown sugar, packed
1 tablespoon buckwheat flour (optional, for extra protein)
1 tablespoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground nutmeg (or if whole, several passes on the microplaner)
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter, softened
3/4 cup pumpkin puree
3/4 cup milk (your choice – I use almond milk)

Topping:
2 tablespoons pecans, chopped, divided
2 tablespoons butter (sliced into (4) 1/2 tablespoon pats)

Instructions:
Preheat oven to 375°F. Grease (4) 12-14 ounce ramekins. Set aside.

Combine the oats with the other dry ingredients (through the salt) in a medium sized bowl. Mix well, breaking up any brown sugar clumps. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk until smooth. Pour the pumpkin mixture into the oats and stir until combined.

Divide the mixture evenly among the prepared ramekins. Move ramekins to a baking sheet and place in oven. Bake for 12 minutes.

Remove from oven. Sprinkle each ramekin with a light layer of chopped pecans, and top with a pat of butter.

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Comments

  1. I may need some of this tomorrow morning as I detox from a week of chicken fried chicken, BBQ overload, fried avocado, fried toes, etc.
    Oatmeal – ahhhh

  2. I think I’ve finally found a version of oatmeal that will turn me back on to the stuff for breakfast (I’ve never stopped loving oatmeal cookies :)). This sound wonderful~

  3. I think you just convinced me to eat oatmeal!!

  4. I may have mentioned before that I’ve been eating your Powerhouse Oatmeal recipe every day since you posted it in March. Although pumpkin has not been my friend, I am more than willing to give this a try, mostly because you would never lead me astray, but also because I have an open can of pumpkin in the refrigerator. Of course, your chocolate pecan caramel tart is what brought me here to SoupAddictLand in the first place, so it’s all about the balance, yes?

  5. Oh how wonderful! I love oatmeal, I love pumpkin, so this is a win-win. Will make it over the weekend!

  6. uhhh you can’t keep me out of this, you know ;)

    it was really interesting to hear Batali’s take on “scorpacciata”.
    “scorpacciata” simply means “eating a lot of something”. A really big lot. But it’s in no way related to seasonal food and to having it as much as you can before its season is over. You can make a scorpacciata of anything, regardless the time of year and what the farmer’s calendar says. In fact, we use it a lot for non-edible things too – you can make a scorpacciata of movies, for instance.

    just my 2 fussy Italian cents ;)

    • SoupAddict says:

      Marcella, I can always rely on you to stop by and correct our sideways Americanization of Italian things. :) (Hi, by the way – it’s been a while! Hope all is well.) Whether it applies to the word “scorpacciata” or not, I still like the philosophy. Besides, I’m not hard to get along with: I can totally scorpacciata an evening of movies and appetizers and margaritas!

  7. I’m going to make this more for the use of buckwheat flour!

  8. I ALWAY love coming to your blog to see your photos. This recipe is beautiful!!

  9. I would love this oatmeal…can’t wait to give it a try! Beautiful photos!

  10. Your little ramekins of pumpkin pie oatmeal look delicious!

  11. wow..sounds scrumptiously tasty..
    first time here..love your space..
    very interesting posts with lipsmacking presentation..
    Am your happy follower now..;)
    do stop by mine sometime.
    Tasty Appetite

  12. Silly question, but since it’s just me eating this delightful oatmeal (yay for being single), can I just make the oatmeal ahead of time, refrigerate, and then bake as needed? Or would it be more prudent to just cut the recipe?

    • SoupAddict says:

      Oh, I make the full batch all the time — bake it, and refrigerate the leftovers. When you reheat, just add a little more milk or water, and it’s good to go!

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