Pumpkin Pie Oatmeal

  • 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.