Pumpkin Pie Oatmeal

We are now just creeping up on fall and I do love the changing of the seasons and not just outside.  There is such pleasure in anticipating seasonal food and here we are all set to enjoy apples, pumpkin, and all the lovely root vegetables (preferably with bacon!)

I came across this recipe via my friend, Georgia.  It somehow transforms oatmeal which at it's stereotypical worst is gluey, grey and grim to a lovely nearly cobbleresque spicy delight.  (and it's healthy too!)
 

Pumpkin Pie Oatmeal

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 (orange is nice too-but both are optional)
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk 

Topping:
¼ cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

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

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.

Pour into a buttered casserole dish. 

 

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. 

The oatmeal can be prepared up to this point the night before.  I put the oatmeal mixture in the fridge and cover the topping and leave it handy for next morning.  My typical routine is wake everyone up, top the oatmeal, pop it in the oven at 375, take a shower, and breakfast is ready.  (This will need to bake around 20-25 minutes)