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Pumpkin Pie Oatmeal

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  • Prep Time: 13 minutes
  • Cook Time: 17 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


Kick breakfast up a notch with this healthy, super-delicious oatmeal! Detailed instructions and photos included.


  • 1 cup old fashioned oats, not quick cook
  • 1 Tbsp. whole flax seeds, optional
  • 2 1/2 Tbsp. brown sugar, packed
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/8 tsp. nutmeg
  • 1/2 tsp. lemon zest
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 Tbsp. butter, softened
  • 3/4 cup pumpkin puree
  • 3/4 cup milk


  • 1/3 cup pecans, chopped
  • 1 Tbsp. butter, softened
  • 1 Tbsp. brown sugar


  1. Preheat oven to 375F degrees. Grease 4 individual-sized ramekins. Set aside.
  2. Combine the first eight ingredients (oat thru 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, and stir until combined.
  3. Divide mixture evenly between the four ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees for 10 minutes.
  4. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.


Adapted from GoodLife Eats