Preheat oven to 375 degrees F. Grease 4 individual-sized ramekins. 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-sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven). Bake at 375 degrees F 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 topping mixture evenly between the ramekins. Bake for an additional 7 minutes. Cool for 5 minutes
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|Serving Size: 1 recipe (663g)|
|Recipe Makes: 1|
|Calories from Fat: 304 (21%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 24mg||7 %|
|Sodium 1009.4mg||35 %|
|Potassium 1200mg||32 %|
|Total Carbohydrate 267.2g||79 %|
|Dietary Fiber 30.4g||122 %|
|Sugars, other 236.8g|
|Protein 25.8g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1424
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