We finally have a little chill in the air to go with all our soup. And with our other fall favorites.
Enter the star ingredients of October and November…pumpkins and apples.
I cannot get enough of these two foods right now, especially in baked goods. Apple and cheddar scones from Smitten Kitchen have made one too many appearances in my kitchen, and I’m reaping the consequences on my hips for sure. Pumpkin muffins and pumpkin cupcakes are also making us smile.
I’ve also been indulging in Starbucks’ pumpkin spice lattes, pumpkin gelatto, a pumpkin nut bagel (yum!) and now, pumpkin pie oatmeal.
I don’t remember where I found this recipe, but I’ve had it for a while and I finally tried it last week. The wonderful thing about this oatmeal is that it calls for a lot of pumpkin.
It disturbs me to open a can of pumpkin only to use about a fourth of a cup.
So if you want to get a heaping dose of this superfood, make this oatmeal. If you double this recipe for a crowd, I think you could use a whole can of pumpkin.
I prepared it the night before and then baked it the next morning. I loved how baking this oatmeal filled my house with yummy fall smells early in the morning. Such a treat! It’s kind of like an oatmeal custard almost because of all the pumpkin. So if you love pumpkin, this is your recipe!
Pumpkin Pie Oatmeal
1 cup old fashioned oats, not quick cook
3 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons butter, softened
3/4 cup pumpkin puree
3/4 cup milk
Preheat oven to 375 degrees F. Grease 3 or 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 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 15-20 minutes.
I added chopped pecans on top for the last five minutes of baking.
Here’s a fun story about going to a farm to pick apples and pumpkins. LOVE!