Pumpkin Pie Oatmeal

My lovely sister introduced me to this recipe and I am officially hooked! What could be yummier than the combination of oats, pumpkin and pecans?

photo courtesy of my niece, Holly.

Oatmeal:
1 cup old fashioned oats
1/8 teaspoon salt
1 tablespoon milled flax
2 1/2 tablespoons brown sugar
1 1/4 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice & 1/2 teaspoon nutmeg)
1 teaspoon vanilla
2 teaspoon butter, softened
3/4-1 cup pumpkin puree
3/4 cup milk (we used almond - use your favorite!)

Topping:
1/2 cup chopped pecans
3 teaspoon softened butter
2 tablespoon brown sugar

Preheat the oven to 375° and grease 4 individual ramekins - then set them aside. If you don't have ramekins, you can use any oven safe dish.

Combine ingredients and mix well. Divide the mixture evenly among the ramekins or spoon the entire mixture into an oven safe dish. If using ramekins, place the them on a baking sheet (this makes it easier to get it in and out of the oven) and bake for about 10 minutes. Meanwhile, combine the ingredients for the topping.

After the oatmeal has baked for 10 minutes, remove and divide the topping evenly over each one, then bake for an additional 7 minutes. Cool for 5 minutes before serving.

I soaked the oats the second time I made this recipe and the result was much creamier and softer. If you prefer firm oats, make it according to the recipe above. If you want them soft, soak the oats in 1 cup of milk overnight and then continue as directed above, but be sure to bake for an additional 20-25 minutes until the mixture reaches desired consistency. It will jiggle slightly in the middle until it cools, then it will be firm.

Enjoy! Check out some other yummy recipes at my Sissy's blog here: Home and Lovin' It!