- 1 cup Old Fashioned Oats, Not Quick Cook
- 1 Tablespoon Whole Flax Seeds, Optional
- 2-½ Tablespoons Brown Sugar, Packed
- ½ teaspoons Cinnamon
- ¼ teaspoons Allspice
- ⅛ teaspoons Nutmeg
- ½ teaspoons Lemon Zest
- ¼ teaspoons Salt
- ½ teaspoons Vanilla
- 2 teaspoons Butter, Softened
- ¾ cups Pumpkin Puree
- ¾ cups Milk
- For The Topping:
- ¼ cups Pecans, Chopped
- 2 teaspoons Butter, Softened
- 1 Tablespoon 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 for an additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
