I have been dying to try pumpkin oatmeal for the longest time, and finally I decided on a recipe (there are so many floating around the internet to choose from!). The recipe comes from Give Me Some Oven and I chose it because it doesn’t contain a huge amount of sugar, and I was even able to reduce the sugar more. It was delicious topped with some soy milk and I love how it’s served in little individual ramekins.
Pumpkin Pie Oatmeal Recipe (Adapted from Gimme Some Oven, originally adapted from GoodLife Eats)
Ingredients:
- 1 cup old fashioned oats, not quick cook
- 1 Tbsp. whole flax seeds, optional
- 1 Tbsp. brown sugar, packed
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/8 tsp. nutmeg
- 1/2 tsp. lemon zest
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1/2 Tbsp. butter, softened
- 3/4 cup pumpkin puree
- 3/4 cup soymilk or almond milk or regular milk
Topping:
- 1/3 cup pecans, chopped
- 1 Tbsp. butter, softened
- 1 Tbsp. brown sugar
- sprinkle of cinnamon
Method:
Preheat oven to 375F degrees. Grease 4 individual-sized ramekins. Set aside.
Combine the first eight ingredients (oat thru 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, and stir until combined.
Divide mixture evenly between the four ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees 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.
To everyone in Canada, I hope you have a fantastic Thanksgiving Weekend- eat lots!!!
Looks great! And perfect for the weather.
Another holy yum winner!
Thank you Mike and VeggieGirl!
Awesome. Well, I never thought that pumpkin could be such a great ingredient for sweet pie. As my oven is back, it’s really tempting!
Wow, I’m impressed by the variety and dedication to pumpkin month. Just wondering, are you sick of pumpkin yet? I love pumpkin but I don’t know if I could eat that much of it in the same month. Your dishes have varied a lot though and this one is a great dessert breakfast…hehe
Pumpkin and oats…sounds and looks delicious…will definitely try it…after all it is pumpkin month
Thanks Zoe and Juliana!
Jessica- I’m surprisingly NOT tired of pumpkin yet! It’s one of my all-time favourite flavours. But trust me- I have some non-pumpkin recipes that I will be posting really soon!!
What a marvellous idea!!! When you are using pumpkin puree, you just boil it without any spices, Koko?
This dish looks great & so healthy too!! really apart!!! So tasty,….
Thanks Sophie! If you want to use pumpkin puree, you can either buy it canned (I’m not sure if they have that in Belgium…) or to make your own, you can buy a pumpkin and do it yourself. Here is a link to Martha Stewart’s homemade pumpkin puree http://www.wholeliving.com/recipe/pumpkin-puree . You only need to do the 4th step with the cheesecloth if you want a thicker puree, if you think it is okay after being in the food processor (3rd step) than you can use it as is!
Pumpkin pie with oat? Sounds and looks yummie…very creative
Thanks for those tips, Koko!!
Oh goodness! I cannot wait to forward this post to my sister. We love anything pumpkin and this will be a nice to change to my plain quaker oat breakfast with almonds. Looks delicious!
Thanks Juliana!
You’re welcome, Sophie.
Glad to hear that Bread and Jam- it’s definitely a nice way to spice up your morning oatmeal for a treat!! Thanks for commenting!