I had some pumpkin puree left over after making some pumpkin frozen yogurt (which was kind of a failure, btw, so you won’t be seeing it on the blog), and needed a way to use it up. A little Googling led me to Kacey’s Kitchen and this recipe for Pumpkin Oatmeal.
1 cup oats
2 1/2 tbs brown sugar, packed
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk
1/4 cup pecans, chopped
maple syrup, to taste
Preheat your oven to 375 degrees F. Spray 4 individual-sized ramekins with cooking spray. Set them aside.
Combine all of the ingredients except for the pecans, mix until combined. Divide the mixture evenly between the 4 ramekins. Put the ramekins on a baking sheet (allows you to move them in and out of the oven more easily) and bake for 10 minutes.
After 10 minutes, pull them out of the oven and sprinkle each of the ramekins with the chopped pecans. Give each of them a good squirt of maple syrup, too.
Put the ramekins back into the oven and bake for an additional 7 minutes. Let them cool for a few minutes before digging in.
If you’re just cooking for 1 or 2 people, you can also keep these in the fridge and have them another day. They will just require a little extra time in the oven.
So if you’re in search of a moderately healthy, delicious breakfast option, give this a try! I’d love to make more, but it seems that Walmart is no longer stocking the pumpkin puree, just the pumpkin pie filling nonsense, and I unfortunately wasted the bulk of my last can of pumpkin on the aforementioned failed pumpkin frozen yogurt. Anyway, just because it’s not October or November, who says you can’t enjoy some pumpkiny goodness? Enjoy!