A few weeks ago Scott and I started our Fall baking. The first thing we made was pumpkin spice waffles (which turned out great). The second thing we decided to bake was a pumpkin spice oatmeal from a recipe that I found on the interweb sometime last winter.
The recipe that I found called for ramekins, and since Scott and I thought they were super neat we decided to buy a few sets to bake in, and for future use of course ($2.99 for four small ones, or for two larger souffle dishes at Cost Plus right now). After having made this recipe I have realized that you probably don’t have to use ramekins, but I feel like they add an extra cuteness to the dish.
The recipe we used was found here and is as followed:
Ingredients:
1 cup old fashioned oats (not quick cook)
1 Tbs whole flax seeds (optional)
2½ Tbs brown sugar, packed
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
¼ tsp salt
½ tsp vanilla
½ tsp lemon zest
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk Topping:
¼ cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar Directions:
1. Preheat oven to 375°F. Grease 4 individual-sized ramekins. Set aside.
2. Combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.
3. Zest the lemon.
4. In a separate bowl, combine the vanilla, lemon zest, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oat mixture. Stir until combined.
5. Divide the mixture evenly between 4 individual-sized ramekins. Place the ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375°F for 10 minutes.
6. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide the topping mixture evenly between the ramekins. Bake an additional 7 minutes.
7. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
1 cup old fashioned oats (not quick cook)
1 Tbs whole flax seeds (optional)
2½ Tbs brown sugar, packed
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
¼ tsp salt
½ tsp vanilla
½ tsp lemon zest
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk Topping:
¼ cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar Directions:
1. Preheat oven to 375°F. Grease 4 individual-sized ramekins. Set aside.
2. Combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.
3. Zest the lemon.
4. In a separate bowl, combine the vanilla, lemon zest, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oat mixture. Stir until combined.
5. Divide the mixture evenly between 4 individual-sized ramekins. Place the ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375°F for 10 minutes.
6. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide the topping mixture evenly between the ramekins. Bake an additional 7 minutes.
7. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Scott and I followed the recipe exactly, except we used two souffle dishes instead of four smaller ramekins. Overall, we really loved the oatmeal and found it to be sweet and extra filling. Neither Scott, nor I could finish our entire souffle dish full of oatmeal. Next time we bake it we plan on using our smaller ramekins so that we can save the extra two for later, or share with others.
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(Don’t forget, no breakfast is complete without some coffee or tea!)
Do you ever cook with ramekins or souffle dishes? What do you bake in them?
-Chelsea
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