Pumpkin Pie Oatmeal

READY IN: 32mins
Recipe by Boomette

This recipe was taken on the blog of Goodlifeeats.com This is a recipe I plan to try when I'll buy pumpkins for Halloween.

Top Review by Queen Roachie

Winner of a recipe! The kids are happily enjoying their "pumpkin pie breakfast." Like another reviewer, I made this in a casserole dish rather than ramekins. I also doubled the recipe, using a whole 15 ounce can of pumpkin, doubling the other ingredients. Next time I do this I'll up the amount of oats a bit. I subbed almonds for the pecans, and left out the flax and lemon just for my own preferences. Thanks for sharing a great recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
  2. 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.
  3. 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.
  4. 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 and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

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