17 November 2010

Pumpkin Oatmeal

Sweet Cheeks made this for me, I believe in the beginning of the year. Although I'm not sure, it could have been last year. And until then (whenever then was), I was never a huge oatmeal person. Sure, I'd eat it if I had to, but my experience with oatmeal for breakfast was those little brown packets flavored with maple, and berries, and whatever other flavors they make. I passed on breakfast if those came around. Maybe it was the texture, maybe it was the blandness (yes, blandness, even with that cinnamon swirl), but I was starting to think I just wasn't an oatmeal type of gal.

That was, until I had this. Of course, until she reads this, Sweet Cheeks probably thought I always loved oatmeal. But the truth is...I just trusted whatever she wanted to make for me. And it was great! I really loved it! And I've been wanting it again for a long time.

I've been wanting to make this for a few months now, but apparently there are no stores in Florida that sell canned pumpkin year round. Every place explained to me that you have to wait until October to get it. So I had 2 choices. Ask someone from up north to mail me some. Or wait patiently and buy a shitload of canned pumpkin to stock up for another year.

I chose the latter. Every time I go to the store, I pick up 2-3 cans of it. I've only used 2 so far. I need more cabinet space.

If your not an oatmeal type of gal (or guy), it's probably because you've never experimented and had fun with it. But you should try it, it's awesome. And it warms you up from the inside on those cold New England Florida mornings.

Pumpkin Oatmeal
Printable Recipe
by Kacey's Kitchen, slightly adapted by Craftzine, found at Sweet Cheeks in the Kitchen

  • 1 cup old fashioned oats not quick cook
  • 2½ tbsp brown sugar, packed
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ⅛ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp vanilla
  • 2 tsp butter, softened
  • ¾ cup pumpkin puree
  • ¾ cup milk
  • ¼ cup pecans, chopped (or walnuts or almonds)
  • 2 tsp butter, softened
  • 1 tbsp brown sugar
  1. Preheat oven to 375°F. Grease 4 individual-sized ramekins. Set aside.
  2. Combine the oats, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.
  3. Add the vanilla, butter, pumpkin, and milk. Stir until combined.
  4. 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.
  5. Meanwhile, combine the ingredients for the topping: chopped nuts, 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.
  6. Cool for 5 minutes before serving.
***If you make and bake extra, you can refrigerate it for another day and microwave it when ready!


  1. I love the sound of this; no canned pumpkin here either, but I guess I can just roast up a pumpkin, puree it and freeze it.

  2. I have yet to roast my own pumpkin...I really need to get on that!