Baked Pumpkin Oatmeal With Coconut Streusel Topping

• 1 cup oats (not quick cooking)
• 1 tablespoon ground flaxseeds
• 2-3 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• scant 1/2 teaspoons salt
• 3/4 cup pumpkin puree
• 3/4 cup milk (steep a chai spice teabag in the milk for 5 minutes)
• 1 scant tablespoons butter (melted)/coconut oil (melted)/almond oil
• 1/2 teaspoon vanilla
• 2 tablespoons unsweetened coconut
• 2 tablespoons chopped almonds/nut of your choice
• 2 teaspoons sugar
• 2 tablespoons cacao nibs (optional)
• 2 teaspoons melted butter/oil of your choice
• tiny pinches salt

1. Preheat the oven to 375F and butter/oil four ramekins (I used my old French onion soup gratin bowls).
2. 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.
3. Add the dry ingredients to the wet and stir until completely combined. Divide evenly between greased ramekins. Divide the topping evenly between the ramekins.
4. Put ramekins on a baking sheet and bake for 15-17 minutes. Cool a bit before serving.

oats, ground flaxseeds, maple syrup, cinnamon, salt, pumpkin puree, milk, butter, vanilla, unsweetened coconut, your choice, sugar, cacao nibs, oil, salt

Taken from food52.com/recipes/8602-baked-pumpkin-oatmeal-with-coconut-streusel-topping (may not work)