Pumpkin Pie Baked Oatmeal

I loooove pumpkin pie. Looooove it. Looooove it. Looooove it.
When I saw this recipe on goodLife{eats}, I knew it was just for me. Only me.

I made this last week after my introduction to FREEZE IT, and there was none left to freeze... We ate it all!

Here's the recipe:
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs 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
2 tsp butter, softened
3/4 cup milk
3/4 cup pumpkin puree (freeze any left overs! or... I saw on another blog to add pumpkin puree to a bowl of apple sauce - makes a yummy snack)

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside. (I used one 8x8 casserole dish)

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.

goodLife{eats} Friday, September 11, 2009