Time: 10 minutes prep + 20 minutes baking
2 C regular/old-fashioned oats
1. Into a medium-sized mixing bowl place 2 cups old-fashioned/regular oats.
2. Toss in 2 tablespoons milled flax-seed, if you have it and if you like it. This is an optional ingredient that gives a nice nutty flavor.
3. Add 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Toss it all together with a wooden spoon making sure that everything gets mixed in.
4. Add 2 teaspoons vanilla, 2 tablespoons softened butter, 1 1/2 cups canned pumpkin (not pumpkin pie mix) and 1 1/2 cups milk. Stir it all together with a wooden spoon.
5. Spray a 9x13 pan with cooking spray. Spread the mixture out evenly into the pan. Pop it into the oven and bake at 350 for 12 minutes.
6. While your oatmeal is baking away, make the crumble topping. Toss 1/2 cup soft butter, 1 cup brown sugar, 1/3 cup flour, 1/2 cup regular oats and 1/3 cup sliced almonds into a medium-sized mixing bowl.
7. Use a fork, or wooden spoon and mix the ingredients together until they resemble large coarse crumbs.
8. Remove the pan from the oven and sprinkle the crumb topping over the top of the oatmeal.
9. Pop it back into the oven and bake for another 7-10 minutes, or until the middle is no longer runny and the topping is a bit crispy.
10. Let the pan sit for about 5 minutes and then scoop the baked oatmeal of heavenly wonder and bliss into individual bowls and top it with a bit of cold milk. Store leftovers in the fridge for up to a week.