Pumpkin Pie Oatmeal

x8from Melanie

1 cup old fashioned oats , not quick oats
1 Tbsp whole flax seeds (optional)
2 1/2 Tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbsp brown sugar

Preheat oven to 375 degrees.  Grease 4 individual sized ramekins or an 8x8 pan.  Set aside

Combine the oats through salt in a medium sized bowl.  Stir well.  In a separate bowl, combine the vanilla, butter, pumpkin, and milk.  Whisk thoroughly.  Pour the pumpkin mixture into the oats.  Stir until combined.

Divide mixture evenly between 4 individual ramekins or distribute over 8x8 pan.  Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.)  Bake at 375 degrees for 10 minutes.

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 or spread evenly over the 8x8 pan.  Bake an additional 7 minutes.  Cool for 5 minutes before serving.  Top with a splash of milk and raisins, if desired; or Melanie likes to top with a dollop of greek yogurt.