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!!!