Baked Pumpkin Pie Oatmeal
A hearty breakfast with cozy fall ingredients.
Servings 4
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.