Pumpkin Pie Breakfast Oatmeal2 c. regular oats
2 T. milled flax seed (optional--adds a nice nutty flavor)
1/4 c. brown sugar, packed
1 t. cinnamon
1/2 t. allspice
1/4 t. nutmeg
1/2 t. salt
2 t. vanilla
2 T. butter, softened
1 1/2 c. canned pumpkin puree
1 1/2 c. milk (I use 1 1/2 c. water + 1/4 c. dry powdered milk)
Preheat oven to 350 degrees. Combine all of the above ingredients together and pour into a greased 9x13 pan or round casserole dish (the thicker the dish the longer the oatmeal will take to bake). Bake at 350 for 12 minutes. Meanwhile, combine the crumble topping ingredients (below) together in a bowl and set aside. After the oatmeal has been baking for 12 minutes, remove and sprinkle a thin layer of the crumble over the entire oatmeal bake. Return oatmeal to the oven and continue baking for 7-10 minutes, or until the center of the oatmeal seems cooked and no longer runny. Remove from the oven and let the oatmeal cool slightly. Serve spoonfuls of the oatmeal in a bowl with a little milk and extra crumble topping if desired.
1 stick butter, softened
1 c. brown sugar
1/4-1/3 c. flour
1/2-3/4 c. oats
1 t. cinnamon
1/3 c. sliced or chopped almonds or pecans
Combine topping ingredients until it is the right texture. If the crumble is too soft, add a little more oats or flour until it is crumbly enough to put on top of the oatmeal bake (you won't use the entire crumble for this recipe, you will have extras to keep in your fridge for another breakfast or batch of this recipe). This crumble keeps well in the fridge for a couple weeks.
This crumble topping is great to have extras of in the fridge. I usually double (or triple) the crumble recipe and keep it in my fridge to eat on steel cut oats, on top of cobblers and even over ice cream. It is the perfect combination of spices, it's sweet, buttery and nutty. Deeeelish!!