If subtle pumpkin spiced oatmeal is what you are looking for, then look no further. This Pumpkin Oatmeal has a subtle pumpkin flavor specially made for people who are not into Fall spices but still want to enjoy the flavor of fall. This is a Warm and comforting Pumpkin Pie Oatmeal Baked and topped with sweet and salty pecan crumble. A perfect company for rainy or cold weather, and a great to welcome Fall.
Flavor of the Month: Pumpkin Pie Oatmeal
Fall is the season of comfort warm food that keeps us company while we sat in our sofa watching our favorite shows. If you follow my blog, you are probably familiar with my single serving oatmeal variations that I published every month. I love oatmeal for breakfast any season of the year. Although I love making single serving oatmeal, one cup just for me, today I’m willing to share my oatmeal and I hope you don’t mind sharing yours too because we are making our oatmeal flavor of the month Pumpkin Pie Oatmeal with Pecan Crumble. This oatmeal as always uses my base oatmeal recipe. A simple mix of rolled oats, water, milk, sugar, raisins and chia seed.
How to make bake oatmeal
The thing that makes this different from my previous oatmeal variation is that this oatmeal was twiced cooked so expect an extra creamy delicious oatmeal in every spoonful. First it was cook on stove top just like how I make all my base oatmeal, then topped with pecans crumble and baked until the topping is crunchy. It’s a sweet and salty topping that is absolutely delicious, I would say it was the icing that sealed the deal for this oatmeal. It is what made this oatmeal extra special and delicious. Stove top cooking + Baking + topping = to die for oatmeal (figuratively of course).
Why do we need to cook it before baking it?
The cooking process assures that the oatmeal is already soft and cooked even before putting it in the oven. It also shortens the baking time. The baking process on the other hand bakes the topping more than anything else. It is what makes the topping crunchy, plus the addition extra baking time makes the oatmeal texture even more smoother and creamier.
Can I make this without the topping?
Yes You can, but it wouldn’t taste as delicious, trust me, it’s really worth baking this and adding the topping. But if you really do not want to make the crumble topping, You can serve it straight after cooking it, no need to bake. Transfer in a serving bowl and add topping that You like. You can still add chopped pecans, raisins and shredded coconuts are good addition to.
Types of Oatmeal
Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.
Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.
Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.
Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.
- 1/4 cup Rolled Oats
- 1 3/4 cup Milk (Can be substituted with a mix of water and milk in any proportion)
- 2 tbsp Brown Sugar (can be substituted with other sweetener of your choice)
- 3 tbsp Raisins
- 1 tsp Chia Seed
- 4 tbsp Pumpkin Pie Filling
- 2 tbsp All-Purpose Flour
- 2 tbsp Rolled Oats
- 1 tbsp Butter (Slightly melted)
- 1 tbsp Brown Sugar
- 2 tbsp chopped Pecans
- 1/8 tsp Salt
- Make the Pecan Crumble Topping: Soften the butter in the microwave, about 20 seconds. Add flour, rolled oats, sugar, chopped pecan and salt. Mix to combine. Chill in the refrigerator.
- Make the Base Oatmeal: Pour milk in a pan. Add rolled oats and simmer in medium heat for about 10 minutes. Make sure to stir from time to time to avoid sticking at the bottom and from forming a “film” or “skin” on top. Add brown sugar, raisins and chia seed. Add pumpkin pie filling, stir and cook for another 5 minutes. You can serve it at this stage but if you want a smoother creamier consistency, cover and cook in low heat for another 10 minutes. Taste and adjust sweetness as desired. The consistency of the oats will thicken as it cools, if you are serving it immediately, you can cook it a little bit longer to get a thick consistency. Cooking time is flexible, cook less or more time to adjust to the texture and consistency that you prefer.
- Bake: Divide the oatmeal between 2 ramekins (4-inch). Top with pecan crumble. Bake for 30 minutes or until the oatmeal is bubbly and the topping has browned.
- Serve: Serve warm.
Heat in the oven at 300F for 15 minutes. This should bring back the crunch of the topping and at the same time will warm the oatmeal without drying it too much.
I am using quite a lot of liquid here because I like my Oatmeal consistency to be not too thick and also because I like to cook it longer than 15 minutes for a smoother creamier texture. Also, chia seed absorbs liquid and makes a jelly like consistency. If you like a thick oatmeal, use 1 1/4 cup of liquid but bear in mind that the oatmeal thickens as it cools. If you are making it ahead of time (overnight), I suggest use 1 3/4 cups of liquid so that it wouldn’t be too thick the following day.
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This time around I am sharing with you the recent recipe that I updated, Peach and Mango Crisp. Fresh and sweet Peach and Mango topped with crunchy crisp topping and baked until bubbling, I cannot get enough of this Peach and Mango Crisp. Check it out. GET THE FULL RECIPE.
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