I have been working on learning to make baked oatmeal because I really, really like it when I get it at Colectivo.
I’ve also been trying to use a lot of pumpkin because we still have some in the freezer from last year, and now I’m processing this year’s pumpkins.
The combination of excess (pumpkin) and desire (for baked oatmeal) has led me to a number of recipes that combine the two. The first one I tried is pumpkin pie oatmeal from Good Life Eats. It’s nice because it makes cute, individual servings.
But, one serving left G. hungry. He ate a second, and I started searching for another recipe. I think this one is great, though, for those with smaller appetites.
Pumpkin Pie Oatmeal
1 cup old-fashioned oats, not quick cook
2 1/2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon lemon zest, optional (I used dried lemon peel.)
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoon butter, melted
3/4 cup pumpkin puree
3/4 cup milk
1/4 cup pecans, chopped
2 teaspoons butter, softened
1 tablespoons brown sugar
Preheat the oven to 375 degrees. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium 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 the mixture evenly between the ramekins. Place the ramekins on a baking sheet and bake them for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, spoon the topping onto the ramekins. Bake the oatmeal for an additional 7 minutes. Cool for 5 minutes before serving.
You can make these in advance and reheat them in the microwave if you want.