Craft:

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
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk

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

Directions

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.

About the Author:

Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie's favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.