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Pumpkin Pie Oatmeal

Let me just start this post with a disclaimer: I love pumpkin. And by love I mean am obsessed with, and by obsessed with I mean I could eat some form of pumpkin all day, every day, for the entire year. My hubby does not share my love of pumpkin and told me the other day that he was “tired of pumpkin”. Now let me explain, he is not tired of pumpkin due to all of the recipes I’ve been making, he’s tired of hearing about pumpkin recipes that I want to make! So, this weekend he happened to be out of town. It was one of the first chilly mornings of the fall and I felt it was the perfect time to make some pumpkin pie oatmeal. This oatmeal was a great start to a day full of studying and I may or may not have eaten more than one serving.

This recipe came together very quickly, and I was glad that I had all the ingredients on hand. When the time came to separate the mixture, I didn’t believe that this recipe would make 4 servings, so I divided it between only 3 ramekins. This was a huge mistake. The portion looks small, but believe me, it’s very filling. And because it’s whole grains, this breakfast will keep you full until lunch.

Pumpkin Pie Oatmeal
Yield: 4 servings
printer friendly version

1 cup steal cut oats or 10 grain hot cereal (I use Bob’s)
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp orange zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, melted
3/4 cup pumpkin puree
3/4 cup milk


1/4 cup chopped pecans
2 tsp butter, melted
1 Tbs brown sugar


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 individually sized ramekins. Place ramekins on a baking sheet. Bake for 10 minutes.

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 an additional 7 minutes. Cool before serving.

Adapted from:  Good Life Eats


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