Baked Pumpkin Pie Oatmeal

Enjoy fall’s rich and cozy flavor palate with a hearty, hot oatmeal breakfast featuring all the pumpkin and pumpkin spice flavors.

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. Simply put, it’s thoroughly and indulgently enjoying a thing in its real season, and then letting it go (rather than settling for low-quality, out-of-season, hydroponic substitutes). Think, the lusciousness of early summer strawberries. The rich complexity of a late summer heirloom tomato. Their winter counterparts just can’t compare.

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.

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! Anyone 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.

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Baked Pumpkin Pie Oatmeal

A hearty breakfast with cozy fall ingredients.

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Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Breakfast

Cuisine: American

Keyword: oatmeal

Servings: 4

Author: Karen Gibson

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.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.