I like oatmeal with lots of flavor and preferably a mixture of textures. I like it even more when it tastes like dessert. This recipe definitely fits those requirements.
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 for an additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Prep: Cook:
Serves: 10 Level: Easy
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Serves: 6 Level: Easy
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Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
13 Comments
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jana37 on 1.21.2011
I have had your site on my favorite/bookmark for over a year now…..love what you do, thanks!! This recipe sounds fabulous, so thank you new friend! Janet
polwig on 5.7.2010
This is so packed with goodness.. we love oatmeal and always look for creative ideas what to do with it…
jgh33jgh on 12.5.2009
This recipe worked and was easy to make. The flavor was good, nice spices. I did not care for the texture. I would prefer more oatmeal and less puree texture. I might try out different proportions of the oatmeal to pumpkin puree. The topping was good and I would actually double the topping if I do this again. It really needed the crunchy nutty topping to counter the puree texture.
on 10.28.2009
I made this in a smallish round nonstick cake pan since I didn’t have individual ramekins, and it worked out great!
I made it ahead of time and tried it out after reheating. Tasted wonderful. I think next time, I might add a little more sugar and ginger. It wasn’t quite as pumpkin-pie tasting as I’d like. Thanks for the recipe idea!
janedough on 10.20.2009
This is yummy! I doubled the ingredients (using one regular size can of pumpkin). I’m lazy so I it in one dish, used quick-cooking oatmeal, and put the topping on before placing it in the oven.
I’ve made it twice now due to popular demand. It rewarms in the microwave well, and we like it with a little milk on top.