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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 and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Ceramic pie dish — even browning, beautiful presentation
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers