From goodLife{eats}
- 1 c. old-fashioned oats
- 2.5 T. brown sugar, packed
- 1/2 t. cinnamon
- 1/4 t. allspice
- 1/8 t. nutmeg
- 1/2 t. lemon zest
- 1/4 t. salt
- 1/2 t. vanilla
- 2 t. butter, softened
- 3/4 c. pumpkin puree (winter squash puree also works)
- 3/4 c. milk
- 1/4 c. pecans, chopped
- 2 t. butter, softened
- 1 T. brown sugar
- Preheat oven to 375 degrees. Grease 4 ramekins (or one 8x8 pan); set aside.
- Combine oats through salt in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, first amount of butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into oat mixture. Stir until combined.
- Divide mixture evenly between the ramekins (or spread in larger pan). Place ramekins on a baking sheet (so they can be put in the oven easier). Bake at 375 degrees for 10 minutes.
- Meanwhile, combine pecans, second amount of butter, and brown sugar together. After oatmeal has baked for 10 minutes, spread topping on top and bake for another 7 minutes. Cool for 5 minutes before serving. Serve with milk and raisins or craisins if desired.
Serves 4
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