Wednesday, September 23, 2009

Pumpkin Pie Oatmeal

This is like baked oatmeal, but with a delicious fall twist. Try it--it's yummy! To save time in the morning, combine wet and dry ingredients in separate bowls the night before and cover (refrigerate the wet ingredients).

  • 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
  1. Preheat oven to 375 degrees. Grease 4 ramekins (or one 8x8 pan); set aside.
  2. 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.
  3. 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.
  4. 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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