Chewy (not a Star Wars reference) Pumpkin Pie Oats

We wanted something dessert-like and warm because the weather has taken a turn towards fall. Suddenly the stars aligned. All the ingredients to make Pumpkin Pie Oats were in the house! The outside was chilly! I could stand to have the oven on! What more could I ask!?! This version was adapted and lightened up slightly to make it a wee bit healthier (skim milk instead of whole milk and raisins instead of nuts for example) but it is very customizable.

If you're not used to steel cut oats they have a chewy texture and more nutty flavor compared to rolled oats. That helps give this breakfast/snack/dessert more tummy filling power. At first I thought I'd undercooked the oats but that was the power of the chewy and it won me over.

To help incorporate the butter with the other liquids I let it soften on the burner while the stove pre-heated.

Dry and wet all mixed up. And what's the deal with canned pumpkin? It tricks me every time. Even though I KNOW, I really do, that pumpkin tastes bleh and not at all like canned pumpkin pie mix, I taste it every time. My mind says nooooo, but my zombie hand reaches out and yells Brraaaiiiiins.

I learned about oats and the Fiestaware/oven safeness during this recipe. Plus colors are pretty. That makes this recipe a success.

And it tastes awesome. Look at the warm raisin and brown sugar crust. The cookies in the top photo are Anna's Orange (a Swedish favorite according to the package).


Recipe Time: Chewy (not a Star Wars reference) Pumpkin Pie Oats
(adapted from the goodLife {eats} site)
serves 5


1 cup(s) uncooked old fashioned oats
½  tsp ground cinnamon
¼  tsp ground allspice
2 ½ Tbsp packed brown sugar
½  tsp lemon zest
¼  tsp table salt

½  tsp vanilla extract
2 tsp Butter
¾  cup(s) canned pumpkin
¾  cup(s) fat-free skim milk

¼  cup(s) golden raisins
1 Tbsp packed brown sugar

1. Preheat oven to 375 degrees F. Grease 5 ramekins.
2. Combine the first 6 ingredients (oats through salt) in a medium sized bowl. Stir well. 
3. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. 
4. Pour the pumpkin mixture into the oats. Stir until combined.
5. Divide mixture evenly between 5 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake for 10 minutes.
6. Combine the ingredients for the topping: raisins and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake an additional 7 minutes. 
7. Cool for 5 minutes before serving.
   

This dessert paired well with our dinner of Moroccan Spiced Pork Chops (yes, I know) and Fruity Couscous