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Pumpkin Pie Oatmeal


Having never been a cold cereal fan, I love when the cool fall mornings arrive because it's such a great excuse to make something hearty and yummy for breakfast. This oatmeal recipe tastes just like everyone's favorite pumpkin pie, but with a lot less sugar and fat. It's hard enough to get out of bed during the fall and winter months when it's so dark and cold. The rich smell of this delicious oatmeal will call you from your slumbers, and the added protein and fiber from the whole oats give you that boost of energy your body needs to start the day.

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  • Topping:
  • 1 cup old fashioned oats not quick cook
  • 1 Tbs whole flax seeds (optional)
  • 21/2 Tbs brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/2 tsp lemon zest
  • 2 tsp butter, softened
  • 3/4 cup pumpkin puree
  • 3/4 cup milk
  • 1/4 cup pecans, chopped
  • 2 tsp butter, softened
  • 1 Tbs brown sugar


Adapted from


Step 1

Step 1: Preheat oven to 375°F. Grease 4 individual-sized ramekins. Set aside.

Step 2: Combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.

Step 3: Zest the lemon.

Step 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.

Step 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.

Step 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.

Step 7: Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

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