Pumpkin Pie Oatmeal at home
- Yield 2
- Prep 13 minutes
- Cook 17 minutes
- Total 30 minutes
Pumpkin Pie Oatmeal at home is a breakfast recipe on Avoteb. The yield on the card is 2. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 cup old fashioned oats, not quick cook
- 1 Tbsp. whole flax seeds, optional
- 2 1/2 Tbsp. 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
- 1/2 Tbsp. butter, softened
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 1/3 cup pecans, chopped
- 1 Tbsp. butter, softened
- 1 Tbsp. brown sugar
Method
Warm oven to 375F degrees. Grease 4 individual-sized ramekins. Keep nearby.
Mix the first eight ingredients (oat thru salt) in a medium-sized bowl. Whisk well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Beat thoroughly. Tip the pumpkin mixture into the oats, and stir until combined.
Divide mixture evenly between the four ramekins. Set ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Roast at 375 degrees for 10 minutes.
While that cooks, 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. Roast and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
