I love breakfast and eat it every morning. I know no one has a lot of time in the morning before work to make a gourmet meal, so I have also made a quick “weekday” version of this recipe along with the original one; you’re welcome! I am really excited to share these recipes with you and I really hope you will try them out.Canned pumpkin is such an easy way to get great flavor in a recipe, not to mention all the health benefits of in it. Make sure that you get plain, canned pumpkin puree, not pumpkin pie filling. There is a big difference.
Weekend Pumpkin Pie Oatmeal Bake
1 cup of old fashioned rolled oats, not quick cooking
3/4 c pumpkin puree (not Pumpkin Pie filling, just plain pumpkin)
3/4 c unsweetened, vanilla almond milk
1/4 c pecans, chopped
1 tsp butter, softened
1 Tbsp brown sugar
Preheat oven to 375 degrees. Spray 4 ramekins with non-stick spray and set aside.
Combine the first 6 ingredients together in a bowl and stir. In another bowl combine the vanilla, butter, pumpkin and milk and whisk together. Pour the pumpkin mixture into the oats and stir to combine.
Divide the mixture into the ramekins evenly and place them on a baking sheet. Bake at 375 for 10 minutes.
Meanwhile, combine the ingredients for the topping. After the oatmeal has baked for 10 minutes, remove from the oven and top with topping mixture. Bake for an additional 7 minutes. Let cool for a few minutes before serving.
*You may choose to leave out the butter and brown sugar from the topping if you are cutting calories, and just top the oatmeal with the pecans.
In a word, heaven! Ok, now here is the quicker version:
Weekday Pumpkin Pie Oatmeal
1 individual packet of oatmeal
1/3 c pumpkin puree (not Pumpkin Pie filling, just plain pumpkin)