Sunday, October 31, 2010

pumpkin baked oatmeal

Baked in mini covered casserole dishes, this pecan-crunch topped, baked oatmeal offers a delicious start to any day.  Healthy oats are in this dish, mingled with pumpkin and under a layer of brown sugar glazed pecans.

Yes, it is as good as it sounds.
This recipe is adapted from Katie at goodLife {eats}.

Mix:
1 c oats
1T ground flax
2 1/2 T dark brown sugar
1/2 t cinnamon
1/4 t cloves
1/8 t nutmeg
1/2 t lemon zest (I used Penzeys dried lemon zest)
1/4 t salt

In a separate bowl, combine:
2T soft butter
3/4 c pumpkin puree (I used Fairytale pumpkin)
3/4 c milk (I used heavy whipping cream, cut with a little water)
1/2 t vanilla

Pour wet ingredients over oat mixture.  Mix well and divide into 4 small baking dishes.

Bake at 375 degrees for 10 minutes.

After 10 minutes, top the baking oatmeal with the following sugar/pecan mixture:
1/4 c chopped pecans
2T soft butter
1T brown sugar

Bake an additional 7 minutes.
Remove from oven and cool slightly.
Serve warm.
Very tasty; approximately 315 calories per serving.

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