A delightful baked oatmeal dish infused with warm spices and pumpkin, topped with a crunchy pecan streusel.
Preheat your oven to 375°F (190°C) and grease four individual ramekins.
Greasing the ramekins ensures the oatmeal doesn't stick and makes cleanup easier.
In a medium bowl, mix the oats, flax seed, cinnamon, nutmeg, allspice, and salt.
Mixing the dry ingredients thoroughly ensures an even distribution of flavors.
In another bowl, whisk together the pumpkin puree, milk, vanilla extract, and melted butter.
Using room temperature ingredients helps them combine more easily.
Pour the wet mixture into the dry ingredients and stir until well combined.
Ensure the mixture is evenly combined for consistent baking.
Divide the mixture evenly among the prepared ramekins and place them on a baking sheet.
Using a baking sheet makes it easier to handle multiple ramekins at once.
Bake the ramekins in the preheated oven for 10 minutes.
This step sets the oatmeal base before adding the topping.
Meanwhile, mix the chopped pecans, butter, and brown sugar in a small bowl.
Ensure the topping ingredients are well combined for a uniform texture.
Remove the ramekins from the oven and evenly distribute the topping mixture over each.
Press the topping gently onto the oatmeal for better adherence.
Return the ramekins to the oven and bake for an additional 7 minutes.
This step caramelizes the topping, adding a delightful crunch.
Let the baked oatmeal cool for 5 minutes before serving. Optionally, top with a splash of milk or raisins.
Allowing the oatmeal to cool slightly enhances its texture and makes it easier to handle.
