In cold weather my mother always made Wheatena and topped it with a bit of cold milk, a swirl of maple syrup, and slices of fresh banana for breakfast. I thought it was delicious and was very happy on the inside that she did not make oatmeal. I was very prejudiced against oatmeal mainly because of the inedible stuff served at gymnastics camp. Gluey and sticky, I was not a fan. I do however love oatmeal cookies, oatmeal breads, oatmeal pancakes, and often bake with oat flour. This recipe evolved from a desire to challenge my taste buds with a food that I am not accustomed to eating while combining it with flavors that I jump all over. These baked up almost cake-like with a topping not unlike streusel. I make them in advance and then heat them up individually throughout the week. I've also been known the eat/serve them for dessert. —testkitchenette
oats (not quick cooking)
scant 1/2 teaspoons
milk (steep a chai spice teabag in the milk for 5 minutes)
Preheat the oven to 375F and butter/oil four ramekins (I used my old French onion soup gratin bowls).
Combine the oats, flaxseeds, maple syrup, cinnamon, and salt in a mixing bowl. TOPPING: In another larger bowl, stir pumpkin puree, milk, butter (or other oil/fat), and vanilla together until smooth. In another small bowl, combine coconut, nuts, sugar, cacao nibs, butter/oil, and salt together.
Add the dry ingredients to the wet and stir until completely combined. Divide evenly between greased ramekins. Divide the topping evenly between the ramekins.
Put ramekins on a baking sheet and bake for 15-17 minutes. Cool a bit before serving.