Ingredients
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1 cup old fashioned oats, not quick cook
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1 tablespoon whole flax seed
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2 1/2 tablespoons brown sugar, packed
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1/2 teaspoon cinnamon
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1/4 teaspoon allspice
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1/8 teaspoon nutmeg
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1/2 teaspoon lemon zest
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1/4 teaspoon salt
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1/2 teaspoon vanilla
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2 teaspoons butter, softened
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3/4 cup pumpkin puree
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3/4 cup milk
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1/4 cup pecans, chopped
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2 teaspoons butter, softened
Instructions
- 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 and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.