Tuesday, October 4, 2011

Pumpkin Pie Oatmeal

So I originally came across this recipe via Iowa Girl Eats, and I totally didn't think this was going to taste like Pumpkin Pie, but it totally does! This was so rich and decadent and perfect for breakfast or even dessert. I actually thought it was a little rich for me for breakfast, but it would be perfect for an after dinner dessert. You totally forgot you are eating oatmeal. This will totally become one of my new favorite fall desserts, and it might actually be fun to make for the family for Thanksgiving.

Pumpkin Pie Oatmeal
Good Life Eats
**Please note I halved the recipe and then spooned into 3 ramikins which were really small (I totally need to find some smaller baking dishes, or bigger ramikins!)


-- 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

-- 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. Cook for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

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